Mocha walnut torte

Yield: 1 Torte

Measure Ingredient
½ pack (15-ounce) refrigerated piecrusts
2 \N Squares (1-ounce) unsweetened chocolate
¼ cup Butter or margarine
1 can (14-ounce) sweetened condensed milk
¼ cup Coffee liqueur or strong brewed coffee (up to 1/3)
2 larges Eggs, lightly beaten
⅛ teaspoon Salt
1 cup Walnuts, toasted and chopped

Fit piecrust into a 10-inch tart pan according to package directions (If you don't have a tart pan, use a 9-inch pieplate). Trim off excess pastry. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 450=B0 for 7 to 9 minutes or until lightly browned.

Melt chocolate and butter in a large saucepan over low heat, stirring constantly. Stir in condensed milk and next 3 ingredients. Pour into prepared piecrust; sprinkle with walnuts.

Bake at 350=B0 for 40 to 45 minutes or until center is set. Serve chilled or warm with ice cream. Makes 1 (10-inch) tart.

To reduce fat and calories, substitute low-fat sweetened condensed milk.

Similar recipes