The dessert from Saturday night was so good, it deserves its own post. Elegant enough for entertaining, yet quick enough to make any busy weeknight, you just might have the ingredients on hand. Simple, decadent and downright delicious, we topped ours with a cloud of whipped cream. The top was slightly crisped, and the inside, with the addition of corn syrup almost has the consistency of a chocolate pecan pie. A definite keeper, do try it.
A year ago today… last years’ birthday celebration.
Cafe Mocha Tart
Recipe courtesy of Family Circle magazine
Makes 12 servings
1 refrigerated ready=rolled piecrust
2/3 cup chocolate chips
1 cup chopped walnuts
3 tablespoons butter
3 tablespoons instant espresso powder
1/3 cup light brown sugar
1/2 cup light or dark corn syrup
1 teaspoon vanilla extract
whipped topping, optional
Heat oven to 350. Fit piecrust into a 9-inch removable-bottom tart pan (I used regular glass pie dish). Sprinkle chocolate chips and walnuts evenly over crust. Set aside. Microwave butter in large glass bowl for 30 seconds, or until melted. Whisk in espresso powder. Beat in brown sugar, corn syrup, eggs and vanilla. Pour into crust. Bake in lower third of oven for 37-40 minutes. Cool to room temperature. Cut into slices, serve with whipped cream, if desired.