Chocolate Tart with Nut Crust
Chocolate Tart with Nut Crust might be just the dessert you are searching for. One portion of this dish contains about 7g of protein, 39g of fat, and a total of 474 calories. This gluten free and fodmap friendly recipe serves 10. Head to the store and pick up almond extract, egg yolks, cognac, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
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.
Bake in a 325 regular or convection oven until crust begins to brown around edges, 20 to 30 minutes.
Meanwhile, chop half the chocolate into 1/2-inch chunks and set aside. Finely chop remaining chocolate.
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.
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.
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.
To serve, remove rim; dust tart lightly with cocoa and cut into wedges.