| 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 chocolate chips (2 cups) |
| 1/2 | cup chopped walnuts |
| 1 | teaspoon vanilla |
| Unsweetened whipped cream, if desired |
| 1. | Heat oven to 400°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. |
|
| 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. |
|
| 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. |
Nutrition Information:
390 ( 190); 21g ( 11g, 0g); 45mg; 95mg; 45g ( 2g, 33g); 6g 6%; 0%; 10%; 10% 1/2 ; 2 1/2 ; 0 ; 1/2 ; 3 1/2 3