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Pecan Fudge Tart
1 ¾ cups flour
1/3 cup unsweetened cocoa
¼ cup sugar
¾ cup unsalted butter, cold, cut into pieces
½ cup strong coffee, cold
6 ounces bitter-sweet chocolate
2 ½ tablespoons unsalted butter
2/3 cup sugar
2 tablespoons cream
3-4 tablespoons coffee-flavored liqueur, divided
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.