Chocolate Tart with Nut Crust

Ingredients

• 0.5 teaspoon almond extract 
• 0.3 lb butter 
• 1 teaspoon cognac 
• 6 large egg yolks 
• 1 cup pinenuts 
• 9 ounces bittersweet chocolate 
• 0.5 cup sugar 
• 10 servings cocoa powder unsweetened
• 1 cup walnuts chopped

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• blender
• aluminum foil
• microwave
• tart form

Directions

1. In a food processor, whirl walnuts, pine nuts, and 1/2 cup sugar until nuts are coarsely ground.
2. Pour into a 9-inch tart pan with removable rim. In a 2-cup glass measure, melt 1/4 cup butter in a microwave oven at full power (100%), 20 to 30 seconds.
3. Add melted butter to nut mixture and rub in with your fingers to blend. Press mixture evenly over bottom and up sides of pan. Set pan on a foil-lined 12- by 15-inch baking sheet.
4. Bake in a 325 regular or convection oven until crust begins to brown around edges, 20 to 30 minutes.
5. Meanwhile, chop half the chocolate into 1/2-inch chunks and set aside. Finely chop remaining chocolate.
6. In the glass measure, combine remaining 1/4 cup butter, cut into small pieces, with finely chopped chocolate.
7. Heat in a microwave oven at half power (50%) until chocolate is soft, 30 to 45 seconds. Stir until mixture is smooth.
8. In a bowl with a mixer on high speed, beat egg yolks, remaining 3 tablespoons sugar, cognac, and almond extract until mixture turns pale yellow, about 3 minutes.
9. Add chocolate-butter mixture and beat to blend. Stir in coarsely chopped chocolate.
10. Scrape into warm nut crust.
11. Bake in a 325 regular or convection oven until filling barely jiggles when pan is gently shaken, about 15 minutes. Set on a rack until warm or cool.
12. To serve, remove rim; dust tart lightly with cocoa and cut into wedges.