I don't know what I did wrong but the filling just went into the garbage can. After cooling to room temperature, I couldn't get the eggs to emulsify, even after trying it in the food processor.
Chocolate Walnut Tart
A riff on the classic pecan pie, this dessert is rich, chocolaty, and a little fancier with its freestanding fluted sides. Of course, you can use a 9-inch pie plate if you don't have a tart pan with a removable bottom.
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- Calories: 292
- Fat: 18.3g
- Saturated fat: 5.9g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 6.2g
- Protein: 4.2g
- Carbohydrate: 32.3g
- Fiber: 1.4g
- Cholesterol: 60mg
- Iron: 0.9mg
- Sodium: 165mg
- Calcium: 24mg
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup light-colored corn syrup
- 2 tablespoons butter (at room temperature)
- 4 ounces bittersweet chocolate, finely chopped
- 1 cup walnut halves
- 1/2 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 1. Arrange 1 rack in lower third of oven. Preheat oven to 350°.
- 2. Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup, and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs.
- 3. Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.
- 4. Spoon walnut mixture into prepared crust. Bake on bottom oven rack at 350° for 33 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter. Cut into wedges.
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