CHOCOLATE TART WITH NUT CRUST

"Serve this very rich chocolate-nut tart with softly whipped cream."

1 cup chopped walnuts
1 cup pine nuts
1/2 cup plus 3 tablespoons sugar, divided use
1/2 cup (1/4 pound) butter or margarine, divided use
9 ounces bittersweet chocolate (or semisweet chocolate), divided use
6 large egg yolks
1 teaspoon cognac (or brandy)
1/2 teaspoon almond extract
Unsweetened cocoa powder (for serving)

In a food processor, whirl walnuts, pine nuts and 1/2 cup sugar until nuts are coarsely ground. Turn into a 9-inch tart pan with removable rim.

In a 2-cup glass measure, melt 1/4 cup butter in a microwave oven on high (100 percent) power 20 to 30 seconds.

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 12x15-inch baking sheet.

Bake in preheated 325 degree F oven 20 to 30 minutes, until crust begins to brown around edges.

Meanwhile, chop 1/2 of chocolate into 1/2-inch chunks and set aside. Finely chop remaining chocolate.

In a glass measure, combine remaining 1/4 cup butter, cut into small pieces, with finely chopped chocolate. Heat in a microwave oven on half (50 percent) power 30 to 45 seconds, until chocolate is soft. Stir until mixture is smooth.

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. Add chocolate-butter mixture and beat to blend. Stir in coarsely chopped chocolate. Scrape into warm nut crust.

Bake at 325 degrees F about 15 minutes, until filling barely jiggles when pan is gently shaken. Set on a rack until warm or cool.

TO SERVE:
Remove rim; dust tart lightly with cocoa powder and cut into wedges.

TO MAKE AHEAD:
If making up to 1 day ahead, cover and chill. To serve, let warm to room temperature, about 1 hour.

Makes 8 to 10 servings
Source: Sunset Recipe Annual 2002 Edition