| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts, Pies |
1 |
Torte |
INGREDIENTS
| 1/2 |
pk |
(15-ounce) refrigerated piecrusts |
| 2 |
|
Squares (1-ounce) unsweetened chocolate |
| 1/4 |
c |
Butter or margarine |
| 1 |
cn |
(14-ounce) sweetened condensed milk |
| 1/4 |
c |
Coffee liqueur or strong brewed coffee (up to 1/3) |
| 2 |
lg |
Eggs, lightly beaten |
| 1/8 |
ts |
Salt |
| 1 |
c |
Walnuts, toasted and chopped |
INSTRUCTIONS
Fit piecrust into a 10-inch tart pan according to package directions (If
you don't have a tart pan, use a 9-inch pieplate). Trim off excess pastry.
Line pastry with aluminum foil, and fill with pie weights or dried beans.
Bake at 450° for 7 to 9 minutes or until lightly browned.
Melt chocolate and butter in a large saucepan over low heat, stirring
constantly. Stir in condensed milk and next 3 ingredients. Pour into
prepared piecrust; sprinkle with walnuts.
Bake at 350° for 40 to 45 minutes or until center is set. Serve chilled or
warm with ice cream. Makes 1 (10-inch) tart.
To reduce fat and calories, substitute low-fat sweetened condensed milk.
Posted to MM-Recipes Digest V4 #318 by Julie Bertholf
<jewel1@ix.netcom.com> on Dec 07, 1997
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