Chocolate Fudge Tart
1 3/4 cups. all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1/8 tsp. salt
6 oz. chilled butter, cut into 12 pieces
1/2 to 1/3 cup cold strong coffee
12 ozs. semi-sweet chocolate chips, melted
2/3 cup sugar
1 oz. butter, melted
2 Tbsp milk
2 tsps coffee liqueur
2 eggs, beaten
CRUST: Combine flour, cocoa powder, sugar and salt in food processor and mix using 3 to 4 on/off turns, distribute butter pieces over flour and blend using on/off turns until mix resembles coarse meal. Add 1/3 cup of coffee and blend until just incorporated, if dough is too dry add remaining coffee 1 tablespoon at a time. Remove dough from bowl and pat out to fit 10 inch tart pan with removable bottom. Refrigerate until chilled.
FILLING: Preheat oven to 350 degrees. Combine melted chocolate, sugar, butter, milk and liqueur in a large bowl and whisk thoroughly to blend, add eggs. Pour into chilled tart shell. Bake until top is dry and firm, 30 to 40 minutes, cool on rack.
Makes 8 to 12 servings.