Perfectly Simple Dark Chocolate Tart

By khojnicki

Ingredients

• Crust:
• 1/2 c confectioner's sugar
• 1/4 c toasted walnuts, cooled
• 3/4 c all purpose flour
• 1/4 c unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 c cold unsalted butter cut into small pieces
• Filling:
• 14 oz. bittersweet or semisweet chocolate, chopped
• 6 tbsp unsalted butter
• 2 large eggs, lightly beaten
• 1/4 c sugar
• 1 tsp vanilla extract
• Cocoa powder for dusting

Details

Servings 12

Preparation

Step 1

Position a rack in the middle of the oven and preheat it to 350 degrees F. Lightly butter an 11" fluted tart pan with a removable bottom.

To make the crust: Process the sugar and walnuts in a food processor until the walnuts are finely ground. Add the flour, cocoa and salt and pulse just until blended. Add the butter and pulse just until the mixture begins to come together when a small amount is pressed between your fingers; do not overmix, it should not form into a ball. Press the dough evenly into the bottom and up the sides of the tart pan. Prick the dough all over with a fork.

Bake for 15-18 mins, until the crust begins to pull away from the sides of the pan. Let cool on a wire rack while you make the filling.

To make the filling: melt the chocolate with the butter in a heatproof bowl set over a double boiler. Whisk until smooth. Remove from the heat and whisk in the eggs and sugar until well blended. Whisk in the vanilla. Transfer the filling to the warm crust.

Bake for about 12 mins, until the filling is set around the edges, but still slightly jiggly in the center; the top of the tart will look a little blistered, and that's okay. Transfer to a wire rack to cool completely, at least 1 1/2 hours.

To serve, remove the pan rim. Lightly dust the tart with cocoa powder and cut into wedges.