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Nutty Chocolate Tart
Chef:  John Johnson - Espanola, NM          Category:  Desserts

1 cup chopped walnuts
1 cup pine nuts
1/2 cup plus 3 tablespoons sugar
1/2 cup (8 tablespoons) butter
9 ounces bittersweet or semisweet chocolate
6 large egg yolks
1/2 teaspoon almond extract
1 teaspoon cognac or brandy
unsweetened cocoa powder

Directions: Preheat oven to 325F. In 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. Melt 1/4 cup butter and rub into nut mixture with fingers, to blend. Press mixture evenly over bottom and side of pan. Set pan on foil-lined baking sheet and bake 20 to 30 minutes, until curst begins to brown around edges. Meanwhile, chop half of the chocolate into 1/2-inch chunks and set aside. Finely chop remaining chocolate. Combine remaing 1/4 cup butter, cut into small pieces, with fienly chopped chocolate and heat until chocolate is soft, 30 to 45 seconds in a microwave. Stir until mixture is smooth. At high speed beat yolks, remaining 3 talbespoons sugar, cognac and almond extract until mixutre turns pale yellow, about 3 minutes. Add chocolate-butter mixture and beat to blend. Stir in coarsley chopped chocolate. Scrape into warm crust. Bake until filling barely jiggles when pan is gently shaken, about 15 minutes. Cool. Before serving dust tart lightly with cocoa and cut into wedges. Can be garnished with whipped creamd dusted with cocoa.