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Chocolate Tart with Nut Crust

James Carrier
Yield Makes 8 to 10 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 448
  • caloriesfromfat 72 %
  • protein 8.7 g
  • fat 36 g
  • satfat 13 g
  • carbohydrate 32 g
  • fiber 2.8 g
  • sodium 100 mg
  • cholesterol 152 mg

How to Make It

  1. 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.

  2. Bake in a 325° regular or convection oven until crust begins to brown around edges, 20 to 30 minutes.

  3. Meanwhile, chop half the chocolate into 1/2-inch chunks and set aside. Finely chop remaining chocolate.

  4. 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.

  5. 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.

  6. 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.

  7. To serve, remove rim; dust tart lightly with cocoa and cut into wedges.

Rancho de San Juan