Perfectly Simple Dark-Chocolate Tart
This sumptuous tart is Parisian in spirit.
Put rack in middle of oven. Heat to 350°F. Coat 11-in. fluted tart pan with removable bottom with nonstick spray.
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.
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.
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 11/2 hours.
To serve: Remove pan rim. Lightly dust tart with cocoa.
|Per Single Serving / Serves 12 Total|
|Calories from fat||252||Total Fat||28gm||43%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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