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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe comes from a June 1985 issue of Bon Appetit magazine. It was part of a dessert buffet in the Cooking for Friends section. It can be prepared one day ahead, covered and stored at room temperature. Ingredients:
1 3/4 cups all-purpose flour |
1/3 cup unsweetened cocoa powder |
1/4 cup sugar |
1/8 teaspoon salt |
3/4 cup well-chilled unsalted butter, cut into 12 pieces (1 1/2 sticks) |
1/3-1/2 cup cold strong coffee |
12 ounces semisweet chocolate, melted |
2/3 cup sugar |
2 tablespoons unsalted butter, melted (1/4 stick) |
2 tablespoons milk |
2 teaspoons coffee liqueur |
1/2 cup finely chopped walnuts, toasted |
2 eggs, beaten to blend |
powdered sugar |
coffee (optional) or vanilla ice cream (optional) |
Directions:
1. Crust:.
2. Combine flour,cocoa powder sugar and salt in food processor and mix using 3 to 4 on/off turns.
3. Distribute butter peices over flour and blend using on/off turns until mixture resembles coarse meal.
4. Add 1/3 cup coffee and blend until just incorporated; if dough appears too dry, add remaining coffee 1 tablespoon at a time.
5. Remove dough from work bowl and press into bottom and up sides of 10-inch tart pan with removable bottom.
6. Cover and refrigerate until chilled.
7. Filling:.
8. Preheat oven to 350 degrees.
9. Combine chocolate, sugar,butter,milk and liqueur in large bowl and whisk to blend.
10. Add walnuts and eggs and stir to combine.
11. Pour into chilled tart shell.
12. Bake until top is dry and firm, about 30 to 40 minutes; cool on rack.
13. Arrange strips of waxed paper in criss-cross pattern atop tart.
14. Sift powdered sugar over; carefully remove strips.
15. Serve tart with ice cream if desired.
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