Title: Chocolate Fudge Tart
Categories: Blank
Yield: 4 Servings

1 3/4	c	All-purpose flour
1/3	c	Unsweetened cocoa powder
1/4	c	Sugar
1/8	ts	Salt
6	oz	Chilled butter -- cut into
12		Pieces
1/2		To 1/3 c. cold strong
		Coffee
		FILLING:-----
12	oz	Semi-sweet chocolate chips
		Melted
2/3	c	Sugar
1	oz	Butter -- melted
2	tb	Milk
2	ts	Coffee liqueur
2		Eggs -- beaten

FOR CRUST: Combine flour, cocoa powder, sugar and salt in food processor and mix using 3 to 4 on/off turns, distribute butter pieces over flour and blend using on/off turns until mix resembles coarse meal. Add 1/3 cup of coffee and blend until just incorporated, if dough is too dry add remaining coffee 1 tablespoon at a time. Remove dough from bowl and pat out to fit 10 inch tart pan with removable bottom. Refrigerate until chilled.

FOR FILLING: Preheat oven to 350 degrees. Combine melted chocolate, sugar, butter, milk and liqueur in a large bowl and whisk thoroughly to blend, add eggs. Pour into chilled tart shell. Bake until top is dry and firm, 30 to 40 minutes, cool on rack. Portion into 8 or 12.

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