Chocolate Walnut Tart

By Cindy

Ingredients

• A two-piece tart pan ensures this wonderful tart is simple to remove in perfect slices.
• 1 refrigerated pie pastry
• 2 tablespoons confectioners' sugar
• 2 tablespoons finely chopped walnuts
• 1 cup whipping cream, at room temperature
• 8 ounces semisweet chocolate chips
• 8 ounces semisweet chocolate chips
• 1 large egg, lightly beaten
• 1/2 cup whipped topping

Details

Servings 10

Preparation

Step 1

Preheat oven to 400°F.
Open pie pastry on a work surface. Sprinkle with the confectioners' sugar and walnuts. Roll into pastry with a rolling pin. Fit pie pastry into a 2-piece 10-inch tart pan. Prick all over with a fork. Bake for 5 minutes. Reduce oven temperature to 350°F.
Place the whipping cream in a small saucepan. Bring to a simmer over medium heat. Remove from heat.
Add the chocolate chips to the whipping cream and stir until chips are melted. Whisk in egg.
Pour mixture into prepared tart shell. Bake until set, about 15 minutes. Cool slightly before serving. Garnish with whipped topping. Refrigerate any leftovers.

Secret Tip:
If you don't have a 2-piece tart pan, you can use a 9- or 10-inch springform pan. Press the dough up the side about one inch. After baking, let the tart cool for about 10 minutes before removing side.