For the crust
1/4 cup all-purpose flour (30g)
1/2 cup unsalted butter, cut into small pieces (100g)
2 tablespoons cold water
For the filling
2 eggs
1/4 cup all-purpose flour (30g)
1/2 cup melted butter (100g)
1/3 cup unsweetened cocoa powder (30g)
1 1/3 cups chopped dark chocolate (240g)
1/2 teaspoon vanilla extract
1 cup chopped walnuts (120g)
4 whole walnuts (for decoration)
For the crust
1/4 cup all-purpose flour (30g)
1/2 cup unsalted butter, cut into small pieces (100g)
2 tablespoons cold water
For the filling
2 eggs
1/4 cup all-purpose flour (30g)
1/2 cup melted butter (100g)
1/3 cup unsweetened cocoa powder (30g)
1 1/3 cups chopped dark chocolate (240g)
1/2 teaspoon vanilla extract
1 cup chopped walnuts (120g)
4 whole walnuts (for decoration)
Preheat the oven to 180°C (medium)
Prepare the crust: in a medium bowl, combine the flour and cold butter with your fingers until you get a crumbly mixture
Make a depression in the center and add the water, mixing quickly with a spoon until incorporated
Sieve to form a smooth dough
If it doesn't come together, add another 1 tablespoon of cold water
Transfer to a floured surface and roll out the dough to a thickness of about 30cm (12 inches)
Cut off the excess edges with a knife and place in a buttered tart pan with a removable bottom
Reserve in the refrigerator
Prepare the filling: in a stand mixer, beat the eggs until you get a smooth mixture
In a bowl, combine the flour with the melted butter
Add the cocoa powder and mix well with a wooden spoon
Add the chopped chocolate, vanilla extract, and eggs, beating until smooth
Fold in the walnuts
Spread the filling over the reserved crust and bake at 180°C (medium) for about 35 minutes, or until firm
Remove from the oven and let cool slightly
Unmold and decorate with whole walnuts
Serve at room temperature
359 calories per slice
