Chocolate Dream Tart

By cecelia26_

Ingredients

• 1/3 cup butter or margarine, softened
• 1 cup Gold Medal® all-purpose flour
• 1 egg
• 1 tablespoon butter or margarine
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 bag (12 oz) semisweet or milk chocolate chips (2 cups)
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla
• Sweetened whipped cream or Cool Whip, if desired

Details

Servings 12
Adapted from goldmedalflour.com

Preparation

Step 1

1.Heat oven to 375°F. In medium bowl, cut 1/3 cup butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg until dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan with removable bottom. Bake 12 to 15 minutes or until golden brown; cool on cooling rack.
2.Reduce oven temperature to 350°F. In 2-quart saucepan, melt 1 tablespoon butter over low heat. Stir in milk and chocolate chips. Cook over low heat, stirring occasionally, until chocolate is melted. Stir in walnuts and vanilla. Spread in baked crust.
3.Bake about 25 minutes or until edge is set but chocolate appears moist in center. Cool completely in pan on cooling rack, about 1 hour. To serve, top each slice with whipped cream.


Do-Ahead:
To make ahead, tightly cover the completely cooled tart and refrigerate up to 3 days. To freeze, tightly wrap the completely cooled tart and freeze up to 2 months. About 1 hour before serving, unwrap frozen tart and let stand at room temperature to thaw.

Special Touch:
To show off this sinfully rich dessert, add a toasted walnut half to each serving. To toast 12 to 16 walnut halves, cook in an ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.