Parisian Chocolate Tart

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

Contributed by:

 * Catsrecipes Y-Group