thumbs img 1718 Chocolate Tart
thumbs img 1710 Chocolate Tart
Chocolate Tart (v)
Quick and easy dessert that is sure to be a crowd-pleaser. I brought it recently to a Thanksgiving potluck and it was a bigger hit than the traditional pumpkin and pecan pies! The base is full of finely chopped walnuts and the filling has a nice hint of coffee to go with the chocolate. I also got to use my new garage-sale find, a blue tart pan for $2! I tell you garage sales and goodwill are great places to find kitchen tools and equipment! What’s been your best find ever?

Recipe from VegNews Chocolate Tart magazine
For the crust:
1/2c non-hydrogenated margarine or Earth Balance
1/3c sugar
1t vanilla
3/4c walnuts, finely chopped
1-1/2c all-purpose flour

For the filling:
1c bittersweet chocolate, chopped
1-1/4c coffee
1T cornstarch
1t vanilla
1/4t salt
1/3c almonds, slivered (optional)

  1. Preheat oven to 350 degrees. In a medium bowl, cream margarine and sugar with whisk until light and fluffy. Add vanilla and walnuts and mix. Add in flour 1/3 cup at a time and mix until dough sticks together and is slightly moist.
  2. Into a tart pan, press dough with your fingertips. Bake until edges are just barely starting to brown, about 20 minutes. Allow crust to cool completely before filling.
  3. For the filling, in a small pot, melt chocolate until it softens. In another small pot, bring coffee to a boil. Pour coffee over softened chocolate and stir mixture until smooth. Add cornstarch, vanilla, and salt to mixture. Pour filling into cooled crust. Place tart in refrigerator and chill for 6 hours. Decorate top of tart with slivered almonds along edge of crust as desired, then slice and serve.

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