CHOCOLATE KAHLUA WALNUT TART

Steps:

• Active Time 10m
• Total Time 48m
• servings
• This delicious holiday tart tastes impressive, but it's a breeze to make. Warm, earthy chocolate, a hint of coffee-flavored liqueur and toasted walnuts are baked in a delicious shortbread cookie crust. Although the tart pan makes a pretty fluted edge, a 10-inch springform pan will work just as well.
• Preheat the oven to 375 degrees F.
• To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form.
• Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.
• With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim.
• Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.
• Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute.
• Remove from the heat and stir in the coffee liqueur. Pour over the walnuts. Bake until the mixture is bubbly around the edges, about 15 minutes.
• Cool on a rack. Serve warm or at room temperature.
• Tip: If the pie crust puffs up while baking, gently prick it in several places with a fork.