Chocolate Tart
From The encyclopædia of practical cookery, 1890
Serves 1
Use tinned apples if preferred.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 338. The excerpt below is the record exactly as published.
Chocolate Tart. — Prepare 1 breakfast-cupful of Chocolate and stir in a couple of well-beaten eggs. Line a pie-dish with a very thin layer of puff paste, pour in the mixture, place it in the oven, and let it set quite firm. Have ready Jib. of cooking' apples, peeled, cored, sliced, and stewed tender (or use tinned apples), put them on top of the Chocolate, cover over with cream, and dust over with 1 table-spoonful of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.