Chocolate Tart with Nut Crust

Hi,

This recipe has been a favorite for many years. Whenever I make it someone always asks me for the recipe. Although the recipe calls for a food processor, I think you can make it without, if you're patient and finely chop the nuts in the first steps. Of course, if you have a food processor, it goes much faster. The recipe is very rich and is almost like candy.

Preheat oven to 325 degrees.

2 cups walnuts chopped (I have also made this with a mixture of nuts such as pecans, walnuts, or almonds.)
1/2 cup sugar

Whirl the walnuts and sugar in a food processor until nuts are coarsely ground. Pour nuts into an 11 inch tart pant with removable sides.

4 tablespoons melted butter

Add butter to the nut mixture and mix thoroughly. Press mixture evenly over bottom and sides of pan. Line a rimmed baking sheet with aluminum foil and set the pan on the sheet. Sometime the tart with leak and the aluminum foil will prevent the butter from leaking and burning in your oven. Bake for 20 to 30 minutes, until the crust begins to brown around the edges.

4.5 ounces bittersweet or semisweet chocolate, coarsely chopped
4.5 ounces bittersweet or semisweet chocolate, finely chopped
4 tablespoons butter

While the crust bakes chop the chocolate. Place in separate bowls. In microwaveable bowl place the finely chopped chocolate and the butter and microwave at half power 30 to 45 seconds until the chocolate melts. (Microwave at half power for an additional 15-20 seconds if the chocolate is not melted.) Stir the mixture until it is smooth.

6 large egg yolks
1 teaspoon cognac or brandy (optional)
3 tablespoons sugar
1/2 teaspoon almond extract

With a mixer beat the eggs yolks and the three other ingredients until the mixture turns pale yellow, about 3 minutes. Add the chocolate-butter mixture and beat to blend. Stir in the coarsely chopped chocolate. Pour mixture into the warm nut crust. Bake in the 325 degree oven for 15 to 20 minutes, until the center just begins to firm up. Set on rack to cool. Remove rim.

If you want to really go over the top, you can serve this with whipped cream, although I feel like it doesn't really need it.

Hope this shocks and awes your friends like its done for me.

Hugs,
Mameekosan