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 Chocolate Espresso Tart


What brightens up any mid-week slump? The combination of coffee and chocolate, that's what. This easy dessert from our friends at Craft packs big taste for little effort, and will totally wow the guests at your next weekend barbecue.

Serves 6

What You Need:

For the crust:
1/2 cup vegan margarine
1/3 cup sugar
1 teaspoon vanilla
3/4 cup walnuts, finely chopped
1-1/2 cups all-purpose flour

For the filling:
1 cup bittersweet chocolate, chopped
1-1/4 cups coffee
1 tablespoon cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup almonds, slivered (optional)

What You Do:

1. Preheat oven to 350 degrees. In a medium bowl, cream margarine and sugar with whisk until light and fluffy. Add vanilla and walnuts and mix. Add in flour 1/3 cup at a time and mix until dough sticks together and is slightly moist.
2. Into a tart pan, press dough with your fingertips. Bake until edges are just barely starting to brown, about 20 minutes. Allow crust to cool completely before filling.
3. For the filling, in a small pot, melt chocolate until it softens. In another small pot, bring coffee to a boil. Pour coffee over softened chocolate and stir mixture until smooth. Add cornstarch, vanilla, and salt to mixture. Pour filling into cooled crust. Place tart in refrigerator and chill for 6 hours. Decorate top of tart with slivered almonds along edge of crust as desired, then slice and serve.

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