Chocolate-fantasy Tart
Pastry:nonstick spray for pan
1 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup finely ground pecans
1/2 ounce unsweetened chocolate -- finely grated
1/2 ounce semisweet chocolate -- grated
9 tablespoons chilled butter -- cubed
2 tablespoons whole milk
1 teaspoon vanilla extract
1 teaspoon kahlua
Batter:
3 ounces unsweetened chocolate
3 ounces semisweet chocolate
8 tablespoons cubed butter -- at room temperature
1 1/2 cups sugar
3 large eggs -- well beaten
3/8 cup all-purpose flour
Icing:
5 tablespoons unsalted butter
3 tablespoons heavy cream
2 tablespoons whole milk
3 1/2 tablespoons sugar
3 1/2 ounces semisweet chocolate -- finely chopped
1 1/2 ounces unsweetened chocolate -- finely chopped
Prepare the pastry: Spray an 11 1/2-inch tart pan (with removable bottom) with nonstick spray. In a large bowl, combine flour, brown sugar, pecans, unsweetened chocolate and semisweet chocolate. Cut in butter until mixture resembles coarse meal. Add milk, vanilla and Kahlua, and mix just until blended. Pat pastry evenly into pan, and set aside.
Prepare chocolate batter: Preheat oven to 350 degrees. In a double boiler, melt unsweetened chocolate and semisweet chocolate, and add butter a little at a time, stirring to mix. Remove from heat. Add sugar and mix well; mixture will look granular. Add eggs one-third at a time, mixing well after each addition. Add flour and mix well. Pour into pastry shell. Bake until a toothpick in center comes out clean, 40-45 minutes. Cool to room temperature.
Prepare the icing: In a medium saucepan, combine butter, cream, milk and sugar. Bring to a simmer, and immediately remove from heat. Slowly add semisweet chocolate and unsweetened chocolate, stirring slowly with a wooden spoon. Pour evenly over pie, and allow to rest until set; icing will be slightly soft when set. Serve with ice cream.