Ingredients
1/3 cup confectioners’ sugar1/3 cup walnut halves, toasted1/2 cup all-purpose flour3 tablespoons baking cocoa1/8 teaspoon salt1/3 cup cold unsalted butter, cubedFILLING:8 ounces semisweet chocolate, chopped1/4 cup unsalted butter2/3 cup heavy whipping cream1-1/4 teaspoons instant espresso powder2 large eggs, room temperature, lightly beaten1 large egg yolk, room temperature1/3 cup sugar1-1/2 teaspoons vanilla extractAdditional baking cocoa
Preparation
Preheat oven to 350°. Place confectioners’ sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs.
Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes.
Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla.
Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.
