Walnut Fudge Tart

Just in time for Christmas, I have a couple dessert recipes to post. Christmas is that fun time of year where you get to look for presents for your friends and family. Hang up Christmas lights, the tree, and all your Christmas decorations; having the opportunity to spend some quality time with your family and favorite friends, too. But, the best part of Christmas; is all the baking you get to do! Recently, at my work; some co-workers hosted a Pig Fest. What pray tell could that be; you ask? Well, everyone (in our IT department) gets together and makes some of their favorite dishes and brings it to our 8th and 5th floors. I decided to participate this year, and I stuffed myself silly eating all the glorious food. I decided to make this brownie-like tart from a local chef here in Richmond. I found this recipe when Richmond.com was featuring some “favorite” Thanksgiving recipes from our local Chefs. I thought this pie sounded delicious, and I was definitely right. It was a big hit at the Pig Roast and everyone wanted the recipe. So, here it is. Enjoy!

Crust:• 1¾ cup flour,
• Pinch salt
• 1/3 cup unsweetened cocoa powder
• ¼ cup sugar
• ¾ cup butter (chilled & cut into 12 pieces)
• 1/3 to ½ cup cold strong coffee

Filling:
• 12 oz. semisweet chocolate, melted
• 2/3 cup sugar
• 2 tbsp. melted butter
• 2 tbsp. milk
• 2 tsp. Kahlua (I used Frangelica since I didn’t have Kahlua)
• ½ cup chopped walnuts, toasted
• 2 eggs

First you need to get your oven nice and heated, so set this to 350 degrees. Next, you want to get going on your crust. Take your flour, sugar, cocoa, and salt and toss in your food processor. Pulse until it starts to look like coarse cornmeal. Then, add about 1/3 cup of coffee and blend just until it’s incorporated. If the dough appears too dry feel free to add coffee one tablespoon at a time. Once the dough is ready; press it into your lightly oiled 10” tart pan (with a removable bottom) and chill.

Now, for the filling: combine your chocolate, sugar, butter, milk, eggs, and walnuts into a bowl and stir to blend. Pour into a chilled tart shell and bake until top is firm and dry. About 30 to 40 minutes. You can always insert a toothpick and see if it comes out clean, too.


(Click here for printable recipe)