Parisian Chocolate Tart

Description
Contributed by Catsrecipes Y-Group
 * Serves 12

Crust

 * ½ cup confectioners' sugar
 * ¼ cup walnuts, toasted and cooled
 * ¾ cup all-purpose flour
 * ¼ cup unsweetened cocoa powder
 * ¼ tsp salt
 * 1 stick (½ 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
 * ¼ cup granulated sugar
 * 1 tsp vanilla extract
 * cocoa powder for dusting

Directions

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

Crust

 * 1) Process sugar and walnuts in a food processor until nuts are finely ground.
 * 2) Add flour, cocoa and salt; pulse to blend.
 * 3) Add butter; pulse just until mixture comes together when pressed between your fingers.
 * 4) Scatter crumbs evenly over bottom of pan.
 * 5) Top with plastic wrap.
 * 6) Using bottom of a small measuring cup, press crumbs evenly over bottom and up sides of pan.
 * 7) Remove wrap.
 * 8) Prick dough all over with a floured fork.
 * 9) Bake 15 to 18 minutes until crust looks dry and slightly puffed.
 * 10) Let cool on a wire rack while making filling.

Filling

 * 1) Stir chocolate and butter in a saucepan over low heat until mixture is smooth.
 * 2) Remove from heat; whisk in eggs and sugar until well blended.
 * 3) Whisk in vanilla.
 * 4) Pour into warm crust.
 * 5) Bake 12 – 15 minutes until filling is set around edges but still slightly jiggly in centre.
 * 6) Transfer to a wire rack to cool, at least 1½ hours.
 * 7) To serve remove pan rim. Lightly dust tart with cocoa.