Chocolate Truffle Tart by: Eileen Goudge

Makes an 11 - inch tart.

Preheat oven to 350 degrees.  Lightly grease an 11 - inch tart pan with a removable rim.

3/4 cup all-purpose flour
1/2 cup confectioner's sugar
3 tablespoons unsweetened cocoa
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2sticks) cold unsalted butter
1 pound bittersweet or semisweet chocolate
1/2 cup granulated sugar
4 large eggs, lightly beaten
1 tablespoon Kahlua, or other coffee-flavored liqueur

Place the flour, confectioner's sugar, cocoa, cinnamon, and salt in a food processor and whir to combine.  Add 1/2 cup of the butter, cut into chunks; pulse until well blended.  Distribute evenly over the tart pan, then press firmly over the bottom and sides, starting with the sides and ending with the bottom.  Bake in the oven for 15 to 18 minutes, until the crust begins to pull away from rim.  Set aside to cool while you prepare the filling.

In a medium microwave-safe bowl, place half the chocolate and the remaining butter.  Heat in the microwave, covered, for 30 seconds at a time, stirring after each interval, until melted (about 1 1/2 minutes total).  Stir in the granulated sugar.  Set aside to cool for a few minutes.  Add the beaten eggs, and blend with an electric mixer on low speed until smooth.  Finely chop the remaining chocolate, and stir into melted chocolate mixture along with Kahlua.

Pour into the partially baked crust, and bake in the oven until edges are set and center jiggles slightly when the pan is gently shaken, about 20 minutes.  Let cool thoroughly, at least two hours, before removing the rim.  Lightly dust with confectioner's sugar or unsweetened cocoa before serving.

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