Chocolate Kahlua Walnut Tart

Submitted 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."

 

• Ready In: 48mins
• Ingredients: 12
• Yields: 1 Tart
• Serves: 12

ingredients

• 1 1⁄4 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1⁄4 teaspoon salt
• 1⁄2 cup cold unsalted butter, cut into small pieces
• 3 -4 tablespoons heavy cream
• 1 egg yolk
• 2 cups toasted walnuts, coarsely chopped
• 1⁄2 cup dark chocolate chips
• 3⁄4 cup packed light brown sugar
• 1⁄4 cup dark corn syrup
• 1⁄4 cup unsalted butter
• 3 tablespoons coffee liqueur

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.