Friday, April 2, 2010

Flourless Chocolate Tart

Flourless Chocolate Tart

1 cup raw pecans
1 cup raw walnuts
¾ cup granulated sugar
4 tablespoons nondairy, nonhydrogenated butter (such as Earth Balance), melted
16 ounces nondairy semisweet or dark chocolate chops or bar
2 cups nondairy milk (soy, rice, almond or hazelnut)
2 tablespoons kudzu or cornstarch powder
¼ cup water
Sifted confectioners sugar (optional)

Preheat oven to 375 F (190 C). Pulverize pecans, walnuts, and granulated sugar in a food processor. Add butter and process until a thick batter forms. Press into a 9-or 10-inch tart pan. Bake the crust for 10 minutes, or until golden brown.
Meanwhile, melt chocolate in a double boiler or microwave.
In a saucepan, heat milk over medium heat. It should be scalding hot but not boiling. While milk is heating up, combine kudzu and water in a bowl or measuring cup until powder completely dissolves, creating your thickener.
Add melted chocolate to milk, and whisk to thoroughly combine. Whisk in thickener, and stir well. Lower heat and simmer for 10 minutes, stirring occasionally. The chocolate mixture will slowly thicken. Pour mixture into the baked tart shell and chill for at least 2 hours or for as long as overnight.
Dust some powdered sugar over the top if desired, or decorate with some berries such as raspberries or black berries.

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