Chocolate tart with walnuts
A rich and nutty walnut tart with amaretti, chocolate, and a splash of almond liqueur. Nestled in crisp homemade pastry, it's finished with whole walnuts and best served warm.
Updated : 25 June, 2025
Easy
About 30 min.
Ingredients
For the sweet pastry
200 grams
Flour
pinch
Salt
100 grams
Butter
50 grams
Sugar
2
Egg yolks
230 grams
Walnut
200 grams
Sugar
3
Eggs
50 grams
Butter
65 grams
Cookies
75 grams
Dark chocolate
1 tablespoon
Flour
1 tablespoon
Instant coffee
50 milliliters
Liqueur
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Amaretti cookies work best for this dessert. Use almond liqueur.
Step 2
Preheat the oven to 200°C and butter a 23cm (9in) deep, fluted tart tin with a loose base.
Step 3
To prepare the pastry, place the flour and salt in a mixing bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar, then mix in the egg yolks. Bring the dough together gently - without kneading - wrap in cling film, and refrigerate for 30 minutes.
Step 4
Roll the chilled pastry out on a lightly floured surface and use it to line the tart tin. Cover with greaseproof paper and fill with baking beans. Bake blind for 10-12 minutes, then remove the paper and beans and return to the oven for a further 5-6 minutes, until lightly golden. Set aside to cool.
Step 5
Reduce the oven temperature to 180°C.
Step 6
For the filling, blend the walnuts with 100g (3½oz) sugar in a food processor until finely ground. In a separate bowl, whisk the eggs with the remaining sugar, then stir in the melted butter, walnut mixture, crushed amaretti biscuits, chocolate, flour, coffee, and almond liqueur. Mix until fully combined.
Step 7
Spoon the filling into the cooled tart shell and decorate the surface with whole walnuts (not necessary). Bake in the centre of the oven for 25 minutes, until set and lightly golden.
Step 8
Serve warm with a dusting of cocoa powder.