Tuesday, August 13, 2013

Arrow on the Doorpost (part 2): Sacher Tart

At the prison, Merle warns the Group that they will not survive an open war against The Governor. Although they are good fighters, they are not killers at heart. Merle's only desire is to protect Daryl, but he believes if they don't strike first, The Governor will win and destroy them all.

Glenn refuses to let Merle go on an attack run to the feed mill, and a brawl breaks out between the two men. Maggie and Michonne jump into the fight but it is an enraged Beth that finally ends it with a single gunshot fired into the air.

Rick, Daryl and Hershel return with the news that they are indeed at war. Rick does not share the full story; that their survival may depend on betraying Michonne. He wants the Group to be afraid. And to be willing to fight.

Just as things seem to improve, new hardships always arise. The only constant they have is each other. The only comfort comes in knowing they will face this danger together and not alone.

As the evening ends, they all gather a final time for a sweet surprise made by Glenn and Maggie. Knowing that their task would have been difficult, the two would want to have something sweet waiting for Rick and the others. 

Sacher Tart is easy to assemble (from 8 ingredients) and tastes like it came from a fine bakery. Inspired by the Sacher Torte, made famous by the Hotel Sacher of Vienna, this tart will please everyone who appreciates chocolate. And even some of those that don't!

And when the dead rise; don't piss off Beth.

Sacher Tart

1 1/2 cups Bisquick Heart-Smart Baking Mix
1/2 cup powdered sugar
3/4 cup finely chopped almonds (or any other variety nut)*
1/4 cup butter-flavored shortening
2 Tbsp. Water

2/3 cup melted Apricot preserves

*if the almonds you scavenge are stale; you can refresh them by toasting lightly in a pan over medium-hot coals.

6 Tbsp. evaporated milk
1- 12 oz bag chocolate chips OR 12 oz. Semi-sweet baking chocolate, chopped
2 Tbsp. Amaretto

Preheat oven to 350°F. Alternately, heat campfire coals to medium hot.

For Crust: In a large mixing bowl, combine baking mix, sugar and almonds. Blend in the shortening using a fork. Blend until the mixture appears to look like fine crumbs. Stir in water and mix well. Using clean hands, press mixture on the bottom and up 1 inch of the sides of a 9 inch pie pan or cake pan. Bake in preheated oven for 20 minutes. Do not allow crust to bake until brown. Brush with melted Apricot preserves and allow to cool to room temperature.

Alternately, cover pie pan and crust with a baking sheet or wrap tightly in aluminum foil. Place over medium-hot campfire coals and allow to "bake" for 10 minutes. Uncover and check crust. Rotate pie-pan and rewrap. Allow to bake for an additional 5 to 7  minutes. Brush with melted preserves and allow to cool to room temperature.

For Filling: In a heavy saucepan or Dutch oven, combine chocolate and evaporated milk over medium heat, or medium-hot campfire coals. Stir often until chocolate is melted. Do not allow to boil. Remove from heat and stir in Amaretto. Blend well. Allow to cool to just slightly warmer than room temperature.

To Assemble: Pour mixture into cooled crust and set in a cool, dry place to firm. Allow pie to cool to room temperature. Cut into slices and serve immediately.


  1. THis looks amazing! I love how smoooooth the chocolate is :)
    xx gemma @ andgeesaid.blogspot.com.au

    1. Thank you Gemma! I'm a total pushover for anything with enough dark chocolate to give me a headache!