Recipe - Chocolate Brownie Tart

1 cup Flour (all purpose)
One fourth cup Firmly packed light brown
sugar
1 ounce Chocolate; unsweetened,
grated
One half cup Butter; cut into One half inch
pieces, well chilled
2 tablespoon Milk
1 teaspoon Vanilla
3 ounce Unsweetened chocolate
3 ounce Semisweet chocolate
One half cup Butter; room temperature,
cut into 1 tblsp pcs
1 One half cup Sugar
3 Eggs; beaten to blend
2 teaspoon Vanilla
One half cup Chopped walnuts
Three fourths cup All purpose flour
4 ounce Semisweet chocolate; melted
One fourth Butter; room temperature
2 teaspoon Vegetable oil

For Pastry:

Combine flour, brown sugar and grated chocolate in large bowl. Cut in
butter until mixture resembles coarse meal. Mix in milk and vanilla with
fork until just blended. Pat pastry into bottom and sides of 11 inch tart
pan, flouring fingertips as needed if mixture becomes too sticky.

For Filling:

Preheat oven to 350 degrees. Melt chocolates in top of double boiler set
over hot water. Remove from heat and stir in butter one piece at a time.
Transfer mixture to large bowl. Add sugar and blend well; mixture will be
granular. Add beaten eggs, a third at a time, blending well after each
addition. Mix in vanilla. Stir in chopped nuts. Gradually add flour,
blending well after each addition. Pour into pastry shell. Bake until
center is just set and tester inserted in center comes out clean, 20 to 25
minutes. Let tart cool on wire rack.

For Icing:

Combine chocolate, butter, and oil in large bowl and mix until smooth. Cool
to spreadable consistency, whisking occasionally. Spread icing over top of
tart. Let stand until icing sets. Cut into wedges to serve.

NOTE: The chocolates for the filling can be melted in the microwave and it
works just fine, as well as the chocolate for the icing. Just be sure not
to burn the chocolate or you'll have one very bitter dessert on your hands.

Recipe by: Sharon Farr

Posted to TNT Prodigy's Recipe Exchange Newsletter by TRANSCRIBE@aol.com
on Oct 24, 1997