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Perfectly Simple Dark-Chocolate Tart




Source of Recipe


Woman's Day


Recipe Introduction


Parisian in spirit, this sumptuous tart is great served with a tiny dollop of crème fraiche or whipped cream on top of or beside each wedge.

Planning Tip: Can be made up to 3 days ahead. Refrigerate covered.


List of Ingredients




Serves 12
Active: 20 min/Total: 2 1/4 hr

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

Recipe



1. Put rack in middle of oven. Heat to 350°F. Coat 11-in. fluted tart pan with removable bottom with nonstick spray.

2. 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 (don't overprocessÑthe mixture shouldn't form a ball). 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.

3. Bake 15 to 18 minutes until crust looks dry and slightly puffed. Let cool on a wire rack while making Filling.

4. 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.

5. Bake 12 to 15 minutes until filling is set around edges but still slightly jiggly in center (top of tart will look a little blistered; that's OK). Transfer to a wire rack to cool, at least 11/2 hours.

6. To serve: Remove pan rim. Lightly dust tart with cocoa.