PARISIAN CHOCOLATE TART
CRUST
1/2 cup confectioners' sugar
1/4 cup walnuts, toasted and cooled
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut in small pieces
FILLING
14 oz bittersweet or semisweet chocolate, coarsely chopped
6 Tbsp unsalted butter
2 large eggs, lightly beaten
1/4 cup granulated sugar
1 tsp vanilla extract
Cocoa powder for dusting
Put rack in middle of oven. Heat to 350°F. Coat 11-in. fluted tart pan with
removable bottom with nonstick spray.
CRUST
Process sugar and walnuts in a food processor until nuts are finely ground.
Add flour, cocoa and salt; pulse to blend. Add butter; pulse just until mixture
comes together when pressed between your fingers. Scatter crumbs evenly over
bottom of pan. Top with plastic wrap. Using bottom of a small measuring cup,
press crumbs evenly over bottom and up sides of pan. Remove wrap. Prick dough
all over with a floured fork.
Bake 15 to 18 minutes until crust looks dry and slightly puffed. Let cool on a
wire rack while making Filling.
FILLING
Stir chocolate and butter in a saucepan over low heat until mixture is
smooth. Remove from heat; whisk in eggs and sugar until well blended. Whisk in
vanilla. Pour into warm crust. Bake 12-15 minutes until filling is set around
edges but still slightly jiggly in centre. Transfer to a wire rack to cool, at
least 1 1/2 hours.
TO SERVE
Remove pan rim. Lightly dust tart with cocoa.
SERVES 12
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