Mocha Pecan Tart

Preheat oven to 425°F. Combine flours, pecans, cocoa powder, sugar and salt in the bowl of a food processor and pulse to mix. Add butter and pulse until mixture resembles coarse meal. Combine 1/4 cup milk with vanilla and add while pulsing, until the mixture comes together when pressed in your hand. If the dough remains too dry, add more milk, a few drops at a time. (Alternately, this can be done in a mixing bowl: incorporate the butter with a pastry cutter and stir in the milk.)

Press into a 10-inch tart pan (preferably with a removable rim), covering the bottom of the tart shell several times with a fork. Press a double layer of foil with several holes poked in the bottom of the tart shell. Bake for approximately 8 minutes, then remove the foil and bake another 4 minutes. The tart shell should be dry, but not quite crisp. If the bottom of the tart shell puffs a little during baking, simply deflate it by poking it with a fork. Cool completely.

Reduce oven to 350°F. Whisk together corn syrup, brown sugar, salt and butter in a large bowl. Combine vanilla, liqueur and espresso powder to dissolve espresso. Whisk into the corn syrup mixture with the eggs. Stir in pecans and pour into the partially baked, cooled tart shell. Bake for 45 minutes and cool before serving.

*You may substitute 2 teaspoons of instant coffee granules.