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1 1/4 Tasse | all-purpose flour |
1 Esslöffel | sugar |
1/8 Teelöffel | salt |
6 Esslöffel | butter |
1 | egg beaten |
1/2 Tasse | Light colored corn syrup |
1/2 Tasse | sugar |
4 x ca. 30 g | chocolate semisweet, chopped |
1/4 Tasse | butter |
3 | eggs beaten |
3/4 Tasse | coconut |
1 Esslöffel | Maraschino cherry juice |
1/4 Teelöffel | almond extract |
| Grated chocolate; optional |
| Sweetened whipped cream; optional |
Preheat oven to 350ø. In a medium bowl stir together flour, the 1 tbsp sugar, and salt. Cut in the 6 tbsp butter until pieces are pea-size. Gradually stir the 1 beaten egg into flour mixture until most of dough is moistened. Gently knead until a ball forms. If necessary, cover dough with plastic wrap and refrigerate for 30-60 minutes or until dough is easy to handle. On a lightly floured surface slightly flatten dough; roll into a 12-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under. Crimp edges as desired. Do not prick pastry. Set aside.
For filling, in a medium saucepan combine corn syrup and the 1/2 cup sugar. Cook and stir over medium heat until mixture begins to boil. Remove from heat. Stir in chocolate, the 1/4 cup butter, the 3 beaten eggs, coconut, cherry juice, and almond extract. Pour filing into prepared pastry shell. Bake 35-45 minutes or until filling sets (filling puffs up during baking and falls when cool). Cool on wire rack. Chill 3-24 hours. Let stand at room temperature 30 minutes before serving. If desired, sprinkle grated chocolate on each plate and serve with whipped cream.
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