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Prep 10min
Total1hr50min
Servings12
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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 chocolate chips (2 cups)
1/2
cup chopped walnuts
1
teaspoon vanilla
Unsweetened whipped cream, if desired
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Steps
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.
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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.
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