Parisian Chocolate Tart

Description

Contributed by Catsrecipes Y-Group

• Serves 12

Ingredients

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.