1 refrigerated pie crust (1/2 of a 15-ounce package)
5 semisweet chocolate baking squares (1-ounce each), chopped
3 tablespoons powdered sugar, sifted
2 tablespoons orange-flavored liqueur
OR
2 tablespoons orange juice concentrate, thawed
1 1/2 tablespoons unsalted butter, melted
1 tablespoon water
2 teaspoons grated orange zest
3/4 cup roasted mixed nuts (Oregon hazelnuts, almonds and walnuts)
Servings: 8
Heat oven to 450º. Line an 8-inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and press crust firmly against sides of pan. To keep sides from falling, line crust with aluminum foil and fill with dry rice or beans. Bake 10 minutes. Remove foil and rice. Prick bottom of crust with fork; return to oven for 8 to 10 minutes or until edge is light golden brown. Cool. For chocolate filling, melt chocolate in bowl in microwave on HIGH for about 2 minutes. Immediately add remaining ingredients except nuts; whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour chocolate filling into tart; spread to make even layer. Gently press whole cracked nuts into chocolate filling covering entire surface. To glaze tart, whisk enough very hot water into the reserved filling to make a pourable glaze. Drizzle over nuts, using the tines of a fork. Refrigerate 1 hour before serving.
Makes 6-8 servings
Servings: 8
5 semisweet chocolate baking squares (1-ounce each), chopped
3 tablespoons powdered sugar, sifted
2 tablespoons orange-flavored liqueur
OR
2 tablespoons orange juice concentrate, thawed
1 1/2 tablespoons unsalted butter, melted
1 tablespoon water
2 teaspoons grated orange zest
3/4 cup roasted mixed nuts (Oregon hazelnuts, almonds and walnuts)
Servings: 8
Heat oven to 450º. Line an 8-inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and press crust firmly against sides of pan. To keep sides from falling, line crust with aluminum foil and fill with dry rice or beans. Bake 10 minutes. Remove foil and rice. Prick bottom of crust with fork; return to oven for 8 to 10 minutes or until edge is light golden brown. Cool. For chocolate filling, melt chocolate in bowl in microwave on HIGH for about 2 minutes. Immediately add remaining ingredients except nuts; whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour chocolate filling into tart; spread to make even layer. Gently press whole cracked nuts into chocolate filling covering entire surface. To glaze tart, whisk enough very hot water into the reserved filling to make a pourable glaze. Drizzle over nuts, using the tines of a fork. Refrigerate 1 hour before serving.
Makes 6-8 servings
Servings: 8
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