-CRUST-
1 1/4 c All purpose flour
1/4 c Powdered sugar
Pinch of salt
7 tb Chilled unsalted butter,
-cut into pieces
1 tb Cold water
FILLING
6 tb (3/4 stick) unsalted
-butter
4 oz Bittersweet (not
-unsweetened) or semisweet
-chocolate, chopped
2 lg Eggs
1/4 c Sugar
2 tb Light corn syrup
1 tb Instant espresso powder or
-instant coffee powder
1/2 c Chopped toasted walnuts
Walnut halves
Powdered sugar
FOR CRUST: Blend flour, powdered sugar and pinch of salt in
processor. Add butter and cut in using on/off turns until mixture
resembles coarse meal. Add 1 T cold water and blend until dough forms
moist clumps. Gather dough into ball. Reserve 1/4 C dough for another
use. Press remaining dough across bottom and up sides of 9
inch-diameter tart pan with removable bottom. Refrigerate 30 minutes.
Preheat oven to 350’F. Bake crust until light golden brown, piercing
with fork if bottom bubbles, about 20 minutes. Transfer to rack and
cool. (Can be prepared 1 day ahead. Cover and let stand at room
temperature.)
FOR FILLING: Preheat oven to 350’F. Stir unsalted butter and chopped
chocolate in heavy medium saucepan over low heat until melted and
smooth. Remove from heat. Whisk eggs, 1/4 C sugar, light corn syrup
and espresso powder in medium bowl. Add chocolate mixture and chopped
walnuts and stir to blend. Pour filling into crust.
Bake tart until center of filling is set, about 20 minutes. Transfer
to rack and cool. (Can be prepared 8 hours ahead. Cover and let stand
at room temperature.) Remove tart from pan. Garnish with walnut
halves. Sift powdered sugar over. Cut into wedges and serve.
Yields
6 servings
