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Pecan Fudge Tart




Source of Recipe


Terry Morris


List of Ingredients




CRUST
1 3/4 cups flour
1/3 cup unsweetened cocoa
Pinch salt
1/4 cup sugar
3/4 cup unsalted butter, cold, cut into pieces
1/2 cup strong coffee, cold

FILLING
6 ounces bitter-sweet chocolate
2 1/2 tablespoons unsalted butter
2/3 cup sugar
2 tablespoons cream
3-4 tablespoons coffee-flavored liqueur, divided
2 eggs
3/4 cup roasted pecans, coarsely chopped
1 pint whipping cream


Recipe



CRUST: Combine the flour, cocoa, salt and sugar in bowl of food processor. Pulse in butter a few pieces at a time until a coarse dough is formed. Add coffee slowly, just until mixture is slightly blended. Turn out onto a work surface and knead until dough comes together. Wrap in plastic over night or at least 4 to 5 hours.

When ready to prepare tart, roll out dough to fit a 9-inch tart pan. Press into pan and chill for at least 30 min-utes.

Heat oven to 350°F.

FILLING: In the meantime, melt chocolate and butter in microwave on 50 percent power until melted. Stir and set aside to cool. Add sugar, cream and 2 tablespoons liqueur. Beat eggs in small bowl and add to mixture, blending until smooth. Add nuts and pour into tart crust. Bake 30-40 minutes or until top is firm. Cool in pan.

TO SERVE: Whip the cream until soft peaks form, adding some 1 to 2 tablespoons liqueur while beating. Or, serve with warm caramel top-ping. Serves 16.

Per serving: 320 calories, 19 g fat, 34 g carbohydrates, 1 g fiber, 5 g protein, 61 mg cholesterol, 25 mg sodium.