Chocolate tart with walnuts

Ingredients:
Chocolate tart with walnuts
Dough:
- 200 g flour
- 100 g soft butter 20 to 30 g for mussels
- 1 egg 1 yellow
- A good pinch of salt
- 80 g icing sugar
- 60 g walnuts

Filling:
- 200 g chocolate rich in cocoa
- 20 cl whipping cream
- 40 g icing sugar
- 1 egg
- 1 tablespoon coffee essence
- 100 to 125 g walnuts

Preparation for:
Chocolate tart with walnuts

To make your tarts with chocolate and nuts:

1 / Prepare the pastry: cut walnuts powder through the mill power.

2 / In a bowl, mix flour, butter cut into pieces, egg and egg yolk, salt and sugar without too much kneading.

3 / As soon as the dough takes shape, it incorporate the powdered nuts. We can do this in a food processor.

4 / Roll the dough of 3 millimeters thick and cut out discs of the size of the molds with a bowl back or punch.

5 / Prick the dough with a fork and top with buttered tart pans first, next dive to the bottom (you can use a baking pies for silicone, we do not butter).

6 / Fold the edges in strips and chop with a fork.

7 / Refrigerate for 30 minutes.

8 / Preheat the oven (thermostat 7, 210 ° C).

9 / Bake halfway and bake the tart shells with white 10 minutes.
Meanwhile, prepare the filling: pour the cream in a large pan (it will rise during cooking) and boil for 2 to 3 minutes.Y then break the chocolate into pieces and melt off the heat.

10 / Smooth whisk, let cool, add the sugar, then add the beaten egg with the essence of coffee.

11 / When the tart shells are cooked, take them out of the oven without turning it off, then lower the thermostat 6 (180 ° C).

12 / Pour chocolate cream into the tart shells.
13 / Crush walnuts coarsely and divide one to two tablespoons in a rosette of chocolate cream.

14 / Put in the oven and bake 10 minutes. When cooked, the cream should be made, but still slightly shaky. It will end the "curdling" during cooling.

To serve, unmold the tart with chocolate and nuts gently, then taste the warm or cold.