Notes: John Johnson, chef and owner of Rancho de San Juan in Española, New Mexico, serves this very rich chocolate-nut tart with softly whipped cream. If making up to 1 day ahead, cover and chill. To serve, let warm to room temperature, about 1 hour.
1 cup chopped walnuts
1 cup pine nuts
1/2 cup plus 3 tablespoons sugar
1/2 cup (1/4 lb.) butter or margarine
9 ounces bittersweet or semisweet chocolate
6 large egg yolks
1 teaspoon cognac or brandy
1/2 teaspoon almond extract
Unsweetened cocoa powder
How to Make It
In a food processor, whirl walnuts, pine nuts, and 1/2 cup sugar until nuts are coarsely ground. Pour into a 9-inch tart pan with removable rim. In a 2-cup glass measure, melt 1/4 cup butter in a microwave oven at full power (100%), 20 to 30 seconds. Add melted butter to nut mixture and rub in with your fingers to blend. Press mixture evenly over bottom and up sides of pan. Set pan on a foil-lined 12- by 15-inch baking sheet.
Bake in a 325° regular or convection oven until crust begins to brown around edges, 20 to 30 minutes.
Meanwhile, chop half the chocolate into 1/2-inch chunks and set aside. Finely chop remaining chocolate.
In the glass measure, combine remaining 1/4 cup butter, cut into small pieces, with finely chopped chocolate. Heat in a microwave oven at half power (50%) until chocolate is soft, 30 to 45 seconds. Stir until mixture is smooth.
In a bowl with a mixer on high speed, beat egg yolks, remaining 3 tablespoons sugar, cognac, and almond extract until mixture turns pale yellow, about 3 minutes. Add chocolate-butter mixture and beat to blend. Stir in coarsely chopped chocolate. Scrape into warm nut crust.
Bake in a 325° regular or convection oven until filling barely jiggles when pan is gently shaken, about 15 minutes. Set on a rack until warm or cool.
To serve, remove rim; dust tart lightly with cocoa and cut into wedges.
Wasn't impressed. This isn't a creamy ganache. It definitely had an eggy taste due to all the eggs and the liquor and almond flavor disappeared after baking. The crust doesn't brown get brown either. required about 10 minutes longer cook time as well. Also I had about a cup and a half of extra of the chocolate mixture even though I used a 10 ounces pan to bake it in. Didn't have a 9 inch.