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Author Notes: This is a tart made for chocolate lovers with a shortbread crust. I adapted this recipe from a German tart that I found in a magazine years ago. This tart can be kept for several days and improves with age.I always serve this with whipped cream and sometimes with raspberry sauce or fresh raspberries. I have made this tart in a regular tart pan and I have also made it in little individual tart pans. —Sunnycovechef
Food52 Review: This pie was easy to make and delivered the chocolate punch promised by the author. It's not the prettiest pie, especially with the meringue-type topping. However, the taste was incredibally good. The topping actually gave a nice, crunchy texture to the slice. It was a winner with my family. —FoodTherapy
Serves 8 to 12
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup sugar
- 8 tablespoons cold butter, cut into small cubes
- 1 egg yolk
- Pinch of salt
- 1 tablespoon crème fraîche
- Preheat oven to 375° F. Butter a 10-inch tart pan with a removable bottom.
- In a food processor, pulse flour, sugar, salt, and butter until the butter is reduced to pea-sized pieces. Add crème fraîche and egg yolk and pulse until incorporated. Put dough on a cool surface and flatten with the heel of your hand. Form into a ball. The dough will be crumbly. Wrap in plastic wrap and rest in the refrigerator for 30 minutes.
- Roll out dough between two pieces of plastic wrap and put in buttered pan. Bake for 5 minutes.
Filling and Topping
- 3 1/2 ounces bittersweet chocolate (I used Lindt)
- 2 eggs, separated
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon flour
- 1 teaspoon orange zest
- 1 cup chopped walnuts, divided
- 1 egg white
- 1/2 cup powdered sugar
- For the filling, melt chocolate in double boiler, then cool a bit. Beat the 2 egg yolks with the sugar until fluffy and light. Stir into the chocolate. Add 1/2 cup walnuts and the flour. In a separate bowl, beat 2 egg whites until stiff. Gently fold the whites into the chocolate. Pour filling into the pie shell. Bake for 20 minutes. Remove from oven. Reduce heat to 250° F.
- For the topping, beat 1 egg white until stiff, and then beat in 1/2 cup powered sugar. Fold in 1/2 cup finely-chopped walnuts and gently put on top of pie. Bake at reduced heat for 10 minutes, or more if needed. Cool and sprinkle with powered sugar.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Tart
- This recipe was entered in the contest for Your Best Thanksgiving Pie