Thursday, August 30, 2007
Cafe Mocha Tart

Print PDF of recipe here.

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
2 eggs
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.


tip jar heart imageTip Jar
I love writing for all my Sweetnicks readers every day, and sharing little bits of our Food & Life with all of you. If you've enjoyed coming here and would like to leave a tip, this is your opportunity to do so. All monies go towards Sweetnicks' operating costs. Thank you!