CHOCOLATE TARTE

This recipe is light & airy! It can be made the day before & is easy to double.

2 large eggs, separated

1/8 teaspoon salt

1/8 teaspoon cram of tartar

½ cup granulated sugar

½ cup finely chopped pecans

½ teaspoon vanilla

1 package (1/4 lb.) German Sweet Chocolate

3 tablespoons water

1 cup whipping cream

1 tablespoon powdered sugar

1/8 teaspoon cinnamon

Directions:

Combine the egg whites (at room temperature), salt & cream of tarter in a bowl; beat until foamy, adding sugar, 2 tablespoons at a time, beating well until the mixture is blended & stands in stiff peaks. Fold in the nuts & vanilla. Spoon into a lightly buttered or sprayed 8 or 9 inch Pyrex pie pan, building the edges up ½ inch above the rim of the pan. Bake at 275 degrees for 50-55 minutes. Cool.

Filling: Melt the chocolate in a double boiler over low heat. Stir until smooth. Stir in the beaten egg yolks combined with water. Cook 1 minute stirring constantly. Cool. Place the whipping cream in a chilled bowl & whip, adding the powdered sugar & cinnamon. Spread ½ of the cream mixture in the meringue shell. Fold the other half into the cooled chocolate mixture & spread over the cream in the shell. Chill overnight. Serve with a dollop of whipped cream & shaved chocolate. Serves 6-8.