Nut Chocolate Tart

Knead flour, ground nuts, 125 g butter in pieces, 50g sugar, 2 egg yolks, 1 pinch of salt and 2 tbsp syrup into a smooth dough.

Wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 200 degrees. Roll out the dough on a floured work surface 30cm in diameter, place in a greased tart pan (26cm), press the rim well smooth, prick the bottom several times, cut any excess dough into small pieces…. Cover with paper, put the pulses on top, pre-bake in a preheated oven at 200 degrees on the lowest shelf for 20 minutes. Remove paper and legumes. Reduce heat to 160 degrees.

3. melt chocolate with 150 g butter and 50 g cocoa over a hot water bath. Roast walnuts and chop coarsely.

Beat eggs, 150 g sugar, orange zest and cinnamon for 10 minutes until very creamy. Fold in sour cream or crème fraiche and 3 tbsp syrup briefly, then fold in chocolate mixture and walnuts.

Spread evenly over the base. Bake for another 40 minutes at 160 degrees.

Cool in the pan. Dust with 10 g cocoa, dust edge with powdered sugar.

A brilliant treat, gets 3 stars with me, the effort is worth it, only you should not make there any consideration of calories or so.

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