1/2 pk (15-ounce) refrigerated
-piecrusts
2 Squares (1-ounce)
-unsweetened chocolate
1/4 c Butter or margarine
1 cn (14-ounce) sweetened
-condensed milk
1/4 c Coffee liqueur or strong
-brewed coffee (up to 1/3)
2 lg Eggs, lightly beaten
1/8 ts Salt
1 c Walnuts, toasted and chopped
Fit piecrust into a 10-inch tart pan according to package directions
(If you don’t have a tart pan, use a 9-inch pieplate). Trim off
excess pastry. Line pastry with aluminum foil, and fill with pie
weights or dried beans. Bake at 450=B0 for 7 to 9 minutes or until
lightly browned.
Melt chocolate and butter in a large saucepan over low heat, stirring
constantly. Stir in condensed milk and next 3 ingredients. Pour into
prepared piecrust; sprinkle with walnuts.
Bake at 350=B0 for 40 to 45 minutes or until center is set. Serve
chilled or warm with ice cream. Makes 1 (10-inch) tart.
To reduce fat and calories, substitute low-fat sweetened condensed
milk.
Yields
1 Torte