Coffee-Chocolate Tart with Hazelnuts

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1-3/4 cups whipping cream, divided
• 2 Tbsp. MAXWELL HOUSE Hazelnut Flavored Coffee (grounds)
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
• 2 Tbsp. brewed strong MAXWELL HOUSE Hazelnut Flavored Coffee
• 1/4 cup powdered sugar
• 1/4 cup chopped hazelnuts, toasted

1. Heat oven to 350 degrees F.
2. Mix graham crumbs and butter; press onto bottom and up side of 10-inch tart pan with removable bottom.
3. Place on baking sheet.
4. Bake 12 min.
5. ; cool.
6. Place chocolate in medium bowl.
7. Cook 3/4 cup cream and coffee grounds in saucepan on medium heat 5 min.
8. or until heated through, stirring occasionally.
9. (Do not boil.)
10. Pour through fine-mesh strainer over chocolate; whisk until chocolate is completely melted and mixture is well blended.
11. Pour into pie crust.
12. Refrigerate 5 hours or until firm.
13. Beat remaining cream, brewed coffee and sugar with mixer on high speed until soft peaks form; spread over tart.
14. Sprinkle with nuts.
15. Remove side of pan before serving tart.

graham cracker crumbs, butter, whipping cream, coffee, chocolate, coffee, powdered sugar, hazelnuts

Taken from www.kraftrecipes.com/recipes/coffee-chocolate-tart-hazelnuts-162468.aspx (may not work)