*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Fruits
                 Chocolate                        Pies
   Amount  Measure       Ingredient -- Preparation Method
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                         -BELLE BESTOR DFPF73A
 Brush tartlet molds with melted butter. Place 4 together edges nearly touching.
Divide dough in half and roll out to 1/8“. Roll loosely around rolling pin and
drape over molds to cover. Tear off piece of dough from edge, form into a ball,
dip in flour, and use it to push dough into the molds. Roll rolling pin over tops
to cut excess dough off. With fingers, press into flutes of each mold. Repeat
with other 4. Heat oven 400 F. Heat baking sheet. Fine chop chocolate.Sprinkle
into each shell. Whisk egg, cream and kirsch together until thorougly mixed.
Spoon about 2-3 T over chocolate. Peel pears, cut in half and remove cores.Cut
each into very thin slices. Arrange in flower-petal design on custard so they
overlap. Press down lightly into custard, then sprinkle evenly with sugar. Put on
heated sheet near bottom of heated oven.Bake 10 minutes, then reduce heat to 350
and bake til pastry is golden and custard is set, 15-20 minutes longer. COULIS:
Pick over berries, then puree them in processor. Add kirch, if using, the confect
sugar to taste and puree again. Strain to remove seeds.Let tarlets cool slightly.
Spoon coulis onto indiviual plates. Unmold tarlets, place on coulis and decorate
with mint sprigs. Serve warm or at room temperature. CHOCOLATE-APPLE TARTLETS:
Peel and core 3 apples (1 lb) Cut into small chunks. Heat about 2 T butter. Add
chunks and sprinkle them with 1-2 T sugar and 2 teaspoons ground cinnamon. Saute
briskly until slightly softened and caramelized, stirring occasionally 3-5
minutes. Sprinkle chop choc into shells and spoon custard over top. Spread apples
on custard, pressing down lightly. ”Look and Cook Chocolate Desserts" Anne Willan
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