Yield: 1 Torte
|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|
|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.