This dessert comes from a tasty little cookbook of mine called Luscious Chocolate Desserts. So far everything that I have made from this book has turned out fantastic. This tart, is certainly no exception. But be warned, it is only for the chocoholic. The party I made this for had lots of people, and I still ended up keeping half of it because it is so rich that everyone only took small slices. (May also be because there were so many other delicious desserts there, and you can't fill up on just one.)
However, if you are looking for a relatively quick and easy to put together dessert, this is definitely one to keep in your arsenal. With so few ingredients, The only thing that I changed was the kind of chocolate I used for the filling. There really wasn't anything else for me to change about it. Although, next time, I may add just a touch of ground cinnamon to the filling. I love how cinnamon and chocolate compliment each other so nicely.
Perfectly Simple Dark Chocolate Tart serves at least 12
(recipe adapted from the awesome book, Luscious Chocolate Desserts)
1/2 c. powdered sugar
1/4 c. toasted walnuts, cooled (you can toast your walnuts in the oven at 350 for a few minutes, or stovetop, just keep an eye on them because they'll burn quickly)
3/4 c. flour
1/4 c. unsweetened cocoa powder
1/4 tsp. salt
1/2 c. cold, unsalted butter, cut into smaller pieces
6 ounces unsweetened chocolate, chopped
8 ounces semisweet chocolate, chopped (or any combination of the two that you like)
1 c. heavy cream
6 tbl. unsalted butter
2 eggs, lightly beaten
1/4 c. sugar
1 tsp. vanilla extract
Lightly grease a 11-inch tart pan with a removeable bottom. (one that has sides that go up at least a couple inches) Preheat the oven to 350 degrees.
In a food processor, blend together the powdered sugar and walnuts until the walnuts are very fine. Add the flour, cocoa powder and salt, blend just until it's all incorporated. Now add the butter and pulse just until the mixture starts to clump together a bit in the machine. Turn it off and press some between your fingers, if it sticks together, you're ready. Pour the dough into the tart pan and press down evenly to form a crust over the bottom and about an inch and a half to 2 inches up the side. It's going to shrink down just a bit when baking.
Bake the crust for about 15 minutes, or until it begins for pull away from the sides of the pan. It may take a few minutes longer. Let the crust cool.
Now onto the filling. Melt together the heavy cream and chocolate in the microwave. Starting at 30 seconds, then moving onto 10 second incriments. Alternatively, put the bowl of chocolate and cream over a pot of lightly simmering water. Whisk until all of the chocolate is melted and the mixture is nice and smooth. Whisk in the remaining ingredients for the filling. (Note: if the chocolate mixture is really really warm, I recommend that you should temper your eggs first with a little of the chocolate mixture)
Pour the warm filling into the crust and pop back into the oven. Bake for about 12 minutes. The filling should appear set all around the outside, but just a little jiggly in the center. Transfer the tart to a wire rack and cool completely. When you are ready to serve, remove the rim of the pan, gently and set on a cake stand, or whatever you plan to serve it on. Dust with cocoa powder if desired, and enjoy!!
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