Chocolate Fudge Tart

1 3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1/8 tsp. salt
6 oz. chilled butter, cut into 12 pieces
1/2 to 1/3 cup cold strong coffee

--Filling:--
12 oz. semi-sweet chocolate chips,
melted
2/3 cup sugar
1 oz. butter, melted
2 Tbsp. milk
2 tsp. coffee liqueur
2 eggs, beaten

FOR CRUST: Combine flour, cocoa powder, sugar and salt in food processor
and mix using 3 to 4 on/off turns, distribute butter pieces over flour and
blend using on/off turns until mix resembles coarse meal. Add 1/3 cup of
coffee and blend until just incorporated, if dough is too dry add
remaining coffee 1 tablespoon at a time. Remove dough from bowl and pat
out to fit 10 inch tart pan with removable bottom. Refrigerate until
chilled. FOR FILLING: Preheat oven to 350 degrees. Combine melted
chocolate, sugar, butter, milk and liqueur in a large bowl and whisk
thoroughly to blend, add eggs. Pour into chilled tart shell. Bake until
top is dry and firm, 30 to 40 minutes, cool on rack. Portion into 8 or 12.

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