PERFECTLY SIMPLE DARK CHOCOLATE TART

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HI GUYS!!! I HAVE A SERIOUSLY SUPER RECIPE FOR ALL OF YOU...TRIED THIS OUT AT A FAMILY DINNER AND EVERYONE LOVED IT. ITS A "PERFECTLY SIMPLE DARK CHOCOLATE TART".........FOR ALL THE CHOCOLATE LOVERS OUT THERE,THIS ONE IS FOR "YOU"....... THE TART IS SOFT AND MOIST AND FULL OF CHOCOLATE CHOCOLATE AND MORE CHOCOLATE........PARISIAN IN SPIRIT,THIS ELEGANT TART IS GREAT SERVED WITH A TINY DOLLOP OF WHIPPED CREAM ON THE TOP OR SIDE OF EACH WEDGE..DO TRY OUT THE RECIPE.......IM SURE ITLL BE A WINNER...HERE GOES ANOTHER AMAZING RECIPE............

PERFECTLY SIMPLE DARK CHOCOLATE TART 9.5/10
INGREDIENTS(FOR CRUST)
1) 1/2 CUP CONFECTIONERS SUGAR
2)1/2 CUP TOASTED WALNUTS ,COOLED
3)3/4 CUP FLOUR(SIFTED)
4) 1/2 TSP SALT
5)1/2 CUP COLD BUTTER CUT INTO SMALL PIECES.
6)1/4 CUP COCOA POWDER

INGREDIENTS FOR FILLING
1) 14 OZ(ALMOST 400 GRAM) DARK CHOCOLATE CHOPPED(MORDE AVAILABLE AT MODERN BAZAAR OR LE MARCHE)
2)1 CUP HEAVY WHIPPING CREAM
3)6 TABLESPOON BUTTER(100 GRAM)
4)2 EGGS LIGHTLY BEATEN
5)1/4 CUP SUGAR
6)1 TSP VANILLA EXTRACT
7)COCOA POWDER FOR DUSTING

METHOD FOR CRUST
1)PREHEAT OVEN TO 180 DEGREES CENTIGRADE AND POSITION A RACK IN THE MIDDLE OF OVEN.LIGHTLY BUTTER A TART PAN(10 INCH) WHICH HAS A REMOVABLE BOTTOM.
2)PROCESS THE SUGAR AND WALNUTS IN A FOOD PROCESSER TILL WALNUTS ARE FINELY GROUND.ADD THE FLOUR,COCOA AND SALT AND PULSE TILL WELL BLENDED.ADD THE BUTTER AND PULSE UNTIL MIX COMES TOGETHER.DO NOT OVER PROCESS.(I NEVER USED WALNUTS AS I DIDNT HAVE ANY) I JUST CREATED A DOUGH IN A BOWL WITH MY HANDS OMITTING THE WALNUTS.
3)PRESS THE DOUGH EVENLY INTO THE B OTTOM AND UP THE SIDES OF THE TART PAN.PRICK THE DOUGH ALL OVER WITH A FORK.
4)BAKE FOR 15-18 MINS UNTIL THE CRUST BEGINS TO PULL AWAY FROM THE SIDES OF THE PAN.LET COOL ON A WIRE RACK TILL YOU MAKE THE FILLING.

METHOD FOR FILLING
1) MELT THE CHOCOLATE IN A HEATPROOF BOWL SET OVER A SAUCEPAN OF WATER(DOUBLE BOIL) WHISKING TILL MELTED.ADD THE BUTTER AND CREAM AND WHISK TILL SMOOTH.REMOVE BOWL FROM HEAT AND WHISK IN THE EGGS AND SUGAR TILL WELL BLENDED.
2)WHISK IN VANILLA.TRANSFER THE FILLING TO THE WARM CRUST.
3) BAKE FOR ABOUT 12 -13 MINUTES UNTIL THE FILLING IS SET AROUND THE EDGES BUT STILL SLIGHTLY JIGGLY IN THE CENTRE.THE TOP OF THE TART WILL LOOK A LITTLE BLISTERED AND THATS OKAY
4)TRANSFER TO A WIRE RACK TO COOL COMPLETELY .ATLEAST 11/2 HOURS(I PUT IT IN THE FRIDGE FOR AN HOUR AND THEN LEFT IT OUT AT ROOM TEMP,
5)TO SERVE:REMOVE THE RIM OF THE PAN.LIGHTLY DUST THE TART WITH COCOA POWDER AND CUT INTO WEDGES. 

PRINTER FRIENDLY RECIPE(PERFECTLY SIMPLE DARK CHOCOLATE TART)