Perfectly Simple Dark Chocolate Tart
Oh my, oh my, this is so mmm mm good, I can’t even hold myself back. This was another featured Thanksgiving dessert at our buffet and was a total slam (in a good way, that is).
Oh my, oh my, this is so mmm mm good, I can’t even hold myself back. This was another featured Thanksgiving dessert at our buffet and was a total slam (in a good way, that is).
Crust:
½ cup confectioners’ sugar
¼ cup toasted walnuts, cooled
¾ cup flour
¼ cup unsweetened cocoa powder
¼ tsp salt
½ cup cold, unsalted butter, cut into small pieces
Filling:
14 ounces, bittersweet or semisweet chocolate, chopped
6 Tbsp unsalted butter
2 large eggs, lightly beaten
¼ cup sugar
1 tsp vanilla
Cocoa powder for dusting
Preheat oven to 350. Lightly butter an 11-inch fluted tart pan with removable bottom.
To make the crust, process the sugar and walnuts in a food processor until walnuts are finely ground. Add flour, cocoa and salt and pulse just until blended. Add the butter and pulse again, just until the mixture begins to come together when a small amount is pressed between your fingers- the mixture should NOT form a ball. Press the dough evenly into the bottom and sides of tart pan. Prick the dough all over with a fork.
Bake for 15-20 minutes until the crust begins to pull away from the sides of pan. Let this cool while you prepare filling.
Melt the chocolate with the butter in a heatproof bowl over a saucepan filled with simmering water, stirring until smooth. Remove from heat and whisk in the eggs and sugar until well blended. Whisk in vanilla. Transfer the filling to the warm crust.
Bake for about 12 minutes or until the filling is set around the edges but still slightly jiggly in the center- the surface of the tart may look blistered, and that’s normal. Transfer to a wire rack and cool completely, at least 1 ½ hours. To serve, remove carefully from tart pan. Lightly dust the tart with cocoa powder and serve to all the lucky recipients.
½ cup confectioners’ sugar
¼ cup toasted walnuts, cooled
¾ cup flour
¼ cup unsweetened cocoa powder
¼ tsp salt
½ cup cold, unsalted butter, cut into small pieces
Filling:
14 ounces, bittersweet or semisweet chocolate, chopped
6 Tbsp unsalted butter
2 large eggs, lightly beaten
¼ cup sugar
1 tsp vanilla
Cocoa powder for dusting
Preheat oven to 350. Lightly butter an 11-inch fluted tart pan with removable bottom.
To make the crust, process the sugar and walnuts in a food processor until walnuts are finely ground. Add flour, cocoa and salt and pulse just until blended. Add the butter and pulse again, just until the mixture begins to come together when a small amount is pressed between your fingers- the mixture should NOT form a ball. Press the dough evenly into the bottom and sides of tart pan. Prick the dough all over with a fork.
Bake for 15-20 minutes until the crust begins to pull away from the sides of pan. Let this cool while you prepare filling.
Melt the chocolate with the butter in a heatproof bowl over a saucepan filled with simmering water, stirring until smooth. Remove from heat and whisk in the eggs and sugar until well blended. Whisk in vanilla. Transfer the filling to the warm crust.
Bake for about 12 minutes or until the filling is set around the edges but still slightly jiggly in the center- the surface of the tart may look blistered, and that’s normal. Transfer to a wire rack and cool completely, at least 1 ½ hours. To serve, remove carefully from tart pan. Lightly dust the tart with cocoa powder and serve to all the lucky recipients.
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