Ingredients: |
Ingredients: 1/2 c. walnut pieces plus 3 extra tbsp.
1/2 box (1 sleeve of 20 cookies) Lorna Doone
2 tbsp. sugar
1/4 c. butter, melted
1 1/2 c. heavy cream
12 oz. semi- or bittersweet chocolate, cut into small pieces (or use a mixture) - I used choc. chips
3/4 tsp. instant espresso or a little more if using instant coffee
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Directions: |
Directions:Adjust oven rack to lower-middle position and heat oven to 375º. Toast walnut pieces over medium heat in a small skillet, shaking or stirring occasionally, until golden brown, about 5 minutes.
Reserve 3 tbsp. walnuts for garnish.
transfer remaining walnuts to a food processor, process until minced. Add cookies and sugar, process until mixture is finely ground. Drizzle in butter, pulse until just incorporated.
Transfer mixture to an 11-inch tart pan with a removable bottom, tamp crumbs into a pan and up the sides. I used a 10 inch oven proof tart dish, sprayed lightly. Bake until fragrant and golden brown. Remove from oven and cool.
Place cream, chocolate and espresso coffee in a 1-qt. microwave-safe bowl, microwave on high power until cream is hot and chocolate has mostly melted, about 3 minutes. Whisk until chocolate is smooth. Pour into cooled shell and refrigerate until firm or up to a day ahead. Wait until chocolate is completely cooled before covering with plastic wrap.
No more than 2 hours before serving, cut tart and bring to room temperature. Garnish with reserved walnut pieces around the crust. Top with whipped cream.
Delicious and easy. BUT ..... 395 calories, 30g. carbs, 5g. protein, 53 mg cholesterol, 2 g fiber, 93 mg. sodium per slice. |
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