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CHOCOLATE FUDGE TART

1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1/8 tsp. salt
6 oz. chilled butter, cut into 12 pieces
1/2 to 1/3 cup cold strong coffee-

12 ozs. semi-sweet chocolate chips, melted
2/3 cup sugar
1 oz. butter, melted
2 Tbsp. milk
2 tsps. coffee liqueur
2 eggs, beaten

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.

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. Makes 8 to 12
servings.

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