Method for Crust:
Preheat oven to 180 degrees centigrade and position a rack in the middle of oven. Lightly butter a tart pan(10 inch) which has a removable bottom.
Process the sugar and walnuts in a food processor till walnuts are finely ground.
Add the flour,cocoa and salt and pulse till well blended. Add the butter and pulse until mix comes together. Do not over process.
Press the dough evenly into the b ottom and up the sides of the tart pan. Prick the dough all over with a fork.
Bake for 15-18 minutes until the crust begins to pull away from the sides of the pan.
Let cool on a wire rack till you make the filling.
Method for Filling:
Melt the chocolate in a heatproof bowl set over a saucepan of water (double boil) whisking till melted.
Add the butter and cream and whisk till smooth. Remove bowl from heat and whisk in the eggs and sugar till well blended.
Whisk in vanilla.
Transfer the filling to the warm crust.
Bake for about 12 -13 minutes until the filling is set around the edges but still slightly jiggly in the center.
The top of the tart will look a little blistered.
Transfer to a wire rack to cool completely for at least 1 1/2 hours
You can also put it in the fridge for an hour and then leave it out at room temp.
To Serve: Remove the rim of the pan. Lightly dust the tart with cocoa powder and cut into wedges.
Key Ingredients: Chocolate, icing sugar, walnuts, all purpose flour, butter, cocoa, egg, vanilla essence, salt, cream