Chocolate Tart Recipe

Ingredients:

For the Crust:
Icing sugar 1/2 cup
Walnuts (toasted & cooled) 1/2 cup
Flour 3/4 cup
Salt 1/2 tsp
Cold butter cubed 1/2 cup
Cocoa powder 1/4 cup

Ingredients for Filling:
Dark chocolate chopped 14 oz
Cream 1 cup
Butter 100 gm
Eggs 2
Caster sugar 1/4 cup
Vanilla essence 1 tsp
Cocoa powder for dusting

Method for Crust:
Process the sugar and walnuts in a food processor till walnuts are finely ground. Add the flour, cocoa and salt and pulse till well blended. Add the butter and pulse until mix comes together. Do not over process. Press the dough evenly into the bottom and up the sides of the lightly greased 10” tart pan, which has a removable bottom. Prick the dough all over with a fork. Bake at 180 degrees C for 15-18 minutes until the crust begins to pull away from the sides of the pan. Let cool on a wire rack till you make the filling.

Method for Filling:
Melt the chocolate in a heatproof bowl set over a saucepan of water (double boiler) whisking till melted. Add the butter and cream and mix till smooth. Remove bowl from heat and quickly whisk in the eggs and sugar till well blended. Add in vanilla. Transfer the filling to the warm crust. Bake for about 12 -13 minutes until the filling is set around the edges but still slightly jiggly in the center. Transfer to a wire rack to cool completely for at least 1-1/2 hours. You can also put it in the fridge for an hour and then leave it out at room temp.

To Serve: Remove the rim of the pan. Lightly dust the tart with cocoa powder and cut into wedges.