| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains, Vegetables | Desserts, Cakes, Cookies | 10 | Servings | |
INGREDIENTS
| 1 | c | Flour (all purpose) |
| 1/4 | c | Firmly packed light brown sugar |
| 1 | oz | Chocolate; unsweetened, grated |
| 1/2 | c | Butter; cut into 1/2 inch pieces, well chilled |
| 2 | tb | Milk |
| 1 | ts | Vanilla |
| 3 | oz | Unsweetened chocolate |
| 3 | oz | Semisweet chocolate |
| 1/2 | c | Butter; room temperature, cut into 1 tblsp pcs |
| 1 1/2 | c | Sugar |
| 3 | Eggs; beaten to blend | |
| 2 | ts | Vanilla |
| 1/2 | c | Chopped walnuts |
| 3/4 | c | All purpose flour |
| 4 | oz | Semi-sweet chocolate; melted |
| 1/4 | Butter; room temperature | |
| 2 | ts | Vegetable oil |
INSTRUCTIONS
For Pastry: Combine flour, brown sugar and grated chocolate in large bowl. Cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with fork until just blended. Pat pastry into bottom and sides of 11 inch tart pan, flouring fingertips as needed if mixture becomes too sticky. For Filling: Preheat oven to 350 degrees. Melt chocolates in top of double boiler set over hot water. Remove from heat and stir in butter one piece at a time. Transfer mixture to large bowl. Add sugar and blend well; mixture will be granular. Add beaten eggs, a third at a time, blending well after each addition. Mix in vanilla. Stir in chopped nuts. Gradually add flour, blending well after each addition. Pour into pastry shell. Bake until center is just set and tester inserted in center comes out clean, 20 to 25 minutes. Let tart cool on wire rack. For Icing: Combine chocolate, butter, and oil in large bowl and mix until smooth. Cool to spreadable consistency, whisking occasionally. Spread icing over top of tart. Let stand until icing sets. Cut into wedges to serve. NOTE: The chocolates for the filling can be melted in the microwave and it works just fine, as well as the chocolate for the icing. Just be sure not to burn the chocolate or you'll have one very bitter dessert on your hands. Recipe by: Sharon Farr Posted to TNT - Prodigy's Recipe Exchange Newsletter by TRANSCRIBE@aol.com on Oct 24, 1997
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