Fudge Tart with Mango Caramel Sauce
12 ea 4 inch tart shells, blind baked (Pâte Sucrée recipe follows)
48 oz Lyons Mellow Hot Fudge
8 oz Lyons Caramel Sauce
4 oz Lyons Mango Fruit Infusion
12 oz Whipping Cream
Mix together Lyons Caramel Sauce and Lyons Mango Fruit Infusion. Spoon ½ cup Lyons Mellow Hot Fudge into each four inch tart shell and spread smooth. Refrigerate the tarts. Whip the whipping cream to medium stiff peaks. Plate each tart over one ounce of mango caramel sauce and top with a dollop of whipped cream.
16 oz Flour
4 oz Sugar
10 oz Butter
2 ea Egg Yolk
1 oz Milk
Place the flour and sugar in a food processor and pulse a couple times to blend. Add butter and egg yolk and blend. Add the milk and process until dough pulls away from sides. Wrap in plastic and refrigerate at least 2 hours. Roll the dough out to 1/4 inch thick. Cut circles a little larger than the tart pans. Lay the dough into the pan, pressing it down to create an even shell. Trim the dough even with the top of the tart pan. Use a fork to poke holes in the
bottom of the tart shell, and let chill in a refrigerator for 20 minutes. Bake at 325° until just light golden brown, about
15 minutes. Let cool.
Makes twelve four inch tart shells.