Creamy chocolate filling in a chocolate crust with just a hint of coffee flavor–what dessert-lover could ask for anything more? Easy to make and pretty to look at, this tart also transports well, making it perfect for picnics or gatherings.
A delectable tart that will be the hit of the party!
1 3/4 cup flour
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1/4 cup sugar
3/4 cup cold, unsalted butter, cut into bits
1/3 to 1/2 cup cold strong coffee
12 ounces semisweet chocolate, melted
2/3 cup sugar
2 tablespoons melted butter
2 tablespoons milk
2 teaspoons Tia Maria liqueur
2 eggs, beaten
1/2 cup finely chopped walnuts, toasted 8 to 10 minutes in a 350 degree oven
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. Distribute the chilled butter pieces over the flour in the processor. Turn the machine on and off several times, until the mixture looks like small crumbs. Add the coffee, and turn the machine on briefly until the contents are well-mixed. Using your fingers, press the dough into the bottom and side of a 9-inch tart pan, Chill the crust for 15 minutes.
2. Preheat the oven to 350 degrees. To make the filling, beat the chocolate, sugar, butter, milk, and Tia Maria together with a whisk. Add the beaten eggs and walnuts, and stir. 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.
3. To decorate the tart, place strips of waxed paper in a criss-cross pattern on the top, and sift on powdered sugar. Carefully remove the paper. Serve with ice cream, if desired.
Makes one 9-inch tart.
Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996). Copyright (c) 1996 by Jinx and Jefferson Morgan. Reprinted by permission of Harvard Common Press.
Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996).