Parisian Chocolate Tart

From Recidemia English
Jump to: navigation, search


Contributed by Catsrecipes Y-Group

  • Serves 12





  1. Put rack in middle of oven.
  2. Heat to 350°F.
  3. Coat 11-inch fluted tart pan with removable bottom with nonstick spray.


  1. Process sugar and walnuts in a food processor until nuts are finely ground.
  2. Add flour, cocoa and salt; pulse to blend.
  3. Add butter; pulse just until mixture comes together when pressed between your fingers.
  4. Scatter crumbs evenly over bottom of pan.
  5. Top with plastic wrap.
  6. Using bottom of a small measuring cup, press crumbs evenly over bottom and up sides of pan.
  7. Remove wrap.
  8. Prick dough all over with a floured fork.
  9. Bake 15 to 18 minutes until crust looks dry and slightly puffed.
  10. Let cool on a wire rack while making filling.


  1. Stir chocolate and butter in a saucepan over low heat until mixture is smooth.
  2. Remove from heat; whisk in eggs and sugar until well blended.
  3. Whisk in vanilla.
  4. Pour into warm crust.
  5. Bake 12 – 15 minutes until filling is set around edges but still slightly jiggly in centre.
  6. Transfer to a wire rack to cool, at least 1½ hours.
  7. To serve remove pan rim. Lightly dust tart with cocoa.