Walnut Fudge Tart

"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."
 
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Ready In:
1hr 5mins
Ingredients:
15
Serves:
12
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ingredients

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directions

  • Crust:.
  • Combine flour,cocoa powder sugar and salt in food processor and mix using 3 to 4 on/off turns.
  • Distribute butter peices over flour and blend using on/off turns until mixture resembles coarse meal.
  • Add 1/3 cup coffee and blend until just incorporated; if dough appears too dry, add remaining coffee 1 tablespoon at a time.
  • Remove dough from work bowl and press into bottom and up sides of 10-inch tart pan with removable bottom.
  • Cover and refrigerate until chilled.
  • Filling:.
  • Preheat oven to 350 degrees.
  • Combine chocolate, sugar,butter,milk and liqueur in large bowl and whisk to blend.
  • Add walnuts and eggs and stir to combine.
  • Pour into chilled tart shell.
  • Bake until top is dry and firm, about 30 to 40 minutes; cool on rack.
  • Arrange strips of waxed paper in criss-cross pattern atop tart.
  • Sift powdered sugar over; carefully remove strips.
  • Serve tart with ice cream if desired.

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