Chocolate Kahlua Walnut Tart

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READY IN: 48mins
Recipe by Bonnie G 2

Received on line from Cooking.com and so pretty and described as: a delicious holiday tart tastes impressive, but it’s a breeze to make. Warm, earthy chocolate, a hint of coffee-flavored liqueur and toasted walnuts are baked in a delicious shortbread cookie crust. Although the tart pan makes a pretty fluted edge, a 10-inch springform pan will work just as well.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form.
  3. Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.
  4. With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim.
  5. Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.
  6. Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute.
  7. Remove from the heat and stir in the coffee liqueur. Pour over the walnuts. Bake until the mixture is bubbly around the edges, about 15 minutes.
  8. Cool on a rack. Serve warm or at room temperature.
  9. Tip: If the pie crust puffs up while baking, gently prick it in several places with a fork.

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