3 Tbsp. granulated sugar
1 1/2 cups PLUS 2 Tbsp. all-purpose flour
3/4 cup (1 1/2 sticks) butter, melted
1 (14 oz.) can sweetened condensed milk
1/3 cup unsweetened cocoa
1 tsp. vanilla extract
1/2 tsp. instant espresso coffee powder
1/4 tsp. baking powder
1 large egg
1 (10 oz.) can roasted and salted cashews, coarsely chopped
Preheat oven to 350 degrees F (180 C). Lightly butter or spray with non-stick cooking spray an 11-inch tart pan with removable bottom.
In a large bowl mix together sugar, 1 1/2 cups flour and butter. (Do not use mixer). With hands press crumbs over bottom and up sides of prepared tart pan. Place a large piece of aluminum foil under tart pan (in case of any leakage from pan) and bake in preheated oven for 15 minutes until light browned.
Mix next six ingredients plus the 2 Tbsp. flour by hand until smooth. Stir in cashews, reserving 1/2 cup to sprinkle over top.
Pour mixture into crust and sprinkle with the remaining nuts. Bake tart in 350 degree F (180 C) oven for 20 minutes until set and slightly puffed. Cool on rack and later remove sides of pan.
Makes 12 servings.
Source: A great cook/friend from Cleveland, Ohio
Submitted By: Ruth Goldman
Date: April 21, 2004