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 magazine
For the crust:
1/2c non-hydrogenated margarine or Earth Balance
3/4c walnuts, finely chopped
1-1/2c all-purpose flour
For the filling:
1c bittersweet chocolate, chopped
1/3c almonds, slivered (optional)
- 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.
- 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.
- 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.