Recipe

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• 1 3/4 cups flour
• 1/3 cup unsweetened cocoa
• 1/8 tsp salt
• 1/4 cup sugar
• 3/4 cup cold unsalted butter, cut into bits
• 1/3-1/2 cup cold strong coffee
• 12 oz semisweet chocolate, melted
• 2/3 cup sugar
• 2 tbsp melted butter
• 2 tbsp milk
• 2 tsp tia maria
• 2 eggs, beaten
• 1/2 cup finely chopped walnuts, toasted 8 to 10 minutes in a 350 degree oven
• confectioners' sugar

• 1 For the crust, put the flour, cocoa, salt, and sugar in to a food processor, and blend them by turning the machine on and off three or four times.
• 2 Distribute the chilled butter pieces over the flour in the processor.
• 3 Turn the machine on and off several times, until the mixture looks like small crumbs.
• 4 Add the coffee, and turn the machine on briefly until the contents are well-mixed.
• 5 Using your fingers, press the dough into the bottom and side of a 9-inch tart pan, Chill the crust for 15 minutes.
• 6 Preheat the oven to 350 degrees.
• 7 To make the filling, beat the chocolate, sugar, butter, milk, and Tia Maria together with a whisk.
• 8 Add the beaten eggs and walnuts, and stir.
• 9 Pout the filling into the chilled tart shell, and bake the tart for 30 to 40 minutes, or until the top is dry and firm.
• 10 To decorate the tart, place strips of waxed paper in a criss-cross pattern o the top, and sift on powdered sugar.
• 11 Carefully remove the paper.
• 12 Serve with ice cream, if desired.