Double Nut Cinnamon-Chocolate Espresso Tart
1 1/2 cups all purpose flour
1 tsp. ground cinnamon
3/4 cup powdered sugar (divided)
1/3 cup EXTRA VIRGIN OLIVE OIL
2 Tbsp. EXTRA VIRGIN OLIVE OIL
1 Tbsp. squares (1 oz. each) powdered instant espresso
3 squares (1 oz. each) semisweet chocolate
1 cup dark corn syrup
3/4 cup granulated sugar
3 eggs, beaten well
1 cup chopped walnuts, lightly toasted
1/2 cup pine nuts, lightly toasted
1/4 cup miniature semisweet chocolate chips
Preheat oven to 350 degrees.
Combine flour, cinnamon and 1/2 cup of the powdered sugar in a food processor; gradually drizzle in 1/3 cup olive oil, processing until a ball forms. Pat over bottom and up sides of a 10 inch tart or flan dish. Bake approximately 15-20 minutes or until slightly brown; let cool.
In a small saucepan over very low heat, melt together the semisweet chocolate with the powdered espresso and 2 tablespoon olive oil, stirring constantly until smooth; reserve.
Heat corn syrup and granulated sugar over medium heat until sugar is dissolved, stirring frequently. Remove from heat; stir in melted chocolate mixture, blending well. Let cool somewhat before adding eggs, walnuts, pine nuts and chocolate chips, mixing well, then spoon mixture into crust and bake approximately 45 minutes (center should be a little “loose”). Let cool completely before cutting into serving pieces. Dust servings with remaining 1/4 cup powdered sugar. Makes 8 to 10 servings