Pecan Fudge Tart

Crust

1 ¾ cups flour

1/3 cup unsweetened cocoa

Pinch salt

¼ cup sugar

¾ cup unsalted butter, cold, cut into pieces

½ cup strong coffee, cold

Filling

6 ounces bitter-sweet chocolate

2 ½ tablespoons unsalted butter

2/3 cup sugar

2 tablespoons cream

3-4 tablespoons coffee-flavored liqueur, divided

2 eggs

¾ cup roasted pecans, coarsely chopped

1 pint whipping cream

For the 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 degrees.

For the 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.