Perfectly Simple Dark-Chocolate Tart

By miss5elements

Can be made up to 3 days ahead. Refrigerate covered.

Per serving: 381 cal, 5g protein, 35g carbs, 2g fiber, 28g fat (15g sat fat), 71mg cholesterol, 62mg sodium

Ingredients

• Crust
• 1/2 c confectioners' sugar
• 1/4 c walnuts, toasted and cooled
• 3/4 c all-purpose flour
• 1/4 c unsweetened cocoa powder
• 1/4 t salt
• 1/2 c or 1 stick cold unsalted butter, cut in small pieces
• Filling
• 14 oz bittersweet or semisweet chocolate, coarsely chopped
• 6 T unsalted butter
• 2 lg eggs, lightly beaten
• 1/4 c granulated sugar
• 1 t vanilla extract
• Cocoa powder for dusting

Details

Servings 12

Preparation

Step 1

1. Position rack in middle of oven. Heat to 350F. Coat 11" 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 overprocess - the 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 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 1.5 hours.

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