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Chocolate Tart with Nut Crust

Adapted from a recipe in the February 2001 Sunset magazine, this is very rich. It originally called for pine nuts instead of almonds. I don’t like pine nuts so I’ve used a combination of walnuts, almonds, and pecans. I’ve also used a combination of milk and semisweet chocolate to make the tart less bitter.

Chocolate Tart with Nut Crust
Rich chocolate tart with a crumbly nut crust.
  • 1 cup walnuts (chopped)
  • 1 cup almonds (chopped)
  • 1/2 cup sugar
  • 1/4 cup butter
  • 9 oz chocolate (bittersweet or semi-sweet)
  • 1/4 cup butter
  • 6 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon cognac or brandy
  • 1/2 teaspoon almond extract
  1. In a food processor, chop nuts and 1/2 c. sugar until nuts are coarsely ground.
  2. Pour into a 9-inch tart pan with removable rim.
  3. In a microwave, melt 1/4 cup butter.
  4. Add melted butter to nut mixture and blend gently.
  5. Press mixture evenly over the bottom and up the sides of the pan.
  6. Set pan on a cookie sheet.
  7. Bake at 325° until crust begins to brown around the edges, about 20–30 minutes.
  8. Chop half the chocolate into 1/2" chunks and set aside. Finely chop remaining chocolate.
  9. In a glass bowl, combine remaining butter with finely chopped chocolate.
  10. Heat in microwave at 50% power until chocolate is soft. Stir until smooth.
  11. In a bowl with a mixer on high speed, beat egg yolks, 3 tablespoons sugar, cognac, and almond extract until mixture turns pale yellow, about 3 minutes.
  12. To egg yolk mixture, add chocolate-butter mixture and beat to blend.
  13. Stir in coarsely chopped chocolate.
  14. Pour into warm nut crust.
  15. Bake at 325° until filling barely jiggles when pan is gently shaken, about 15 minutes. Set on a rack to cool.
  16. To serve, remove pan rim and cut into wedges. Top with whipped cream.


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