Chocolate walnut tart - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All purpose flour |
| ¼ | cup | Powdered sugar |
| Pinch of salt | ||
| 7 | tablespoons | Chilled unsalted butter, cut into pieces |
| 1 | tablespoon | Cold water |
| 6 | tablespoons | (3/4 stick) unsalted butter |
| 4 | ounces | Bittersweet (not unsweetened) or semisweet chocolate, chopped |
| 2 | larges | Eggs |
| ¼ | cup | Sugar |
| 2 | tablespoons | Light corn syrup |
| 1 | tablespoon | Instant espresso powder or instant coffee powder |
| ½ | cup | Chopped toasted walnuts |
| Walnut halves | ||
| Powdered sugar | ||
Directions
CRUST
FILLING
FOR CRUST: Blend flour, powdered sugar and pinch of salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 T cold water and blend until dough forms moist clumps. Gather dough into ball. Reserve ¼ C dough for another use. Press remaining dough across bottom and up sides of 9 inch-diameter tart pan with removable bottom. Refrigerate 30 minutes.
Preheat oven to 350'F. Bake crust until light golden brown, piercing with fork if bottom bubbles, about 20 minutes. Transfer to rack and cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
FOR FILLING: Preheat oven to 350'F. Stir unsalted butter and chopped chocolate in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Whisk eggs, ¼ C sugar, light corn syrup and espresso powder in medium bowl. Add chocolate mixture and chopped walnuts and stir to blend. Pour filling into crust.
Bake tart until center of filling is set, about 20 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.) Remove tart from pan. Garnish with walnut halves. Sift powdered sugar over. Cut into wedges and serve.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>