Meander Mocha Tart Recipe

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1/2 cup chopped pecans, lightly toasted
20 chocolate wafer cookies
1 cup sugar, divided
1/3 cup butter or margarine, melted
1/2 cup butter or margarine
2 Tbsp. instant coffee granules
12 oz. bittersweet chocolate, coarsely chopped
6 egg yolks
1-1/2 cup whipping cream

Process almonds, cookies and � cup sugar in a food processor until ground; stir in 1/3 cup melted butter. Press into a 10-inch tart pan. Bake at 350 for 10 minutes. Cool completely on a wire rack.

Cook remaining � cup sugar, 1/2 cup butter, coffee granules and chocolate in a heavy saucepan over low heat, stirring mixture constantly until smooth.

Beat egg yolks until thick and pale. Gradually stir about one-fourth hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 1 to 2 minutes or until mixture reaches 160 degrees F. Remove from heat. (Mixture will be very thick.)

Spread 2/3 chocolate mixture into crust.

Cool remaining chocolate mixture 30 minutes.

Beat whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third of whipped cream into remaining chocolate mixture until smooth. Fold in remaining whipped cream. Spread over chocolate layer. Cover and chill 2 hours or until firm. Garnish, if desired.

Yield: 1 10-inch tart.

From Chef Suzie Blanchard, The Inn at Meander Plantation

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