I love chocolate, dark chocolate to be specific. For every mood or every type of day it there for you. This easy, delicious recipe with perfect crumbly tart and fluffy walnut chocolate filling on top and crushed walnut for garnish is the one for you if you love dark chocolate as much as I do. It is not very difficult to make, try it out.

Preparation time: 1 hr

Cooking time: 5-10 min (pre heat) + 20 min baking

Temperature: 190 degree

Serves : 8 pieces (approx)

Calorie per serving – 438.75.

Ingredients:

For tart:
1 1/2 cup – Refined flour (maida)
105 g – Butter
1/2 tsp – Salt
6-7 tbsp – Ice cold water

For chocolate filling:
2 cup – Whole milk
3/4 cup – Cream
5 – Egg yolk
1/4 cup – Corn flour / starch (add extra 1 tbsp if needed)
1/2 cup – Sugar
200 g – Dark chocolate slab (cooking chocolate)
30 g – Butter
3/4 cup – Walnut (optional)

For garnish (optional):
2-3 tbsp – Cocoa powder (to sprinkle over)
3/4 cup – Walnut

Method:

For crust:
In a bowl, sieve the flour. Add salt. Mix with spatula or fork. Cut butter in cubes. Add butter in the bowl. See to it that the butter is cold. Using fork squash butter little by little and mix with flour. Do it until the butter is small pea size.
Rub the flour – butter mixture between your hand lightly. That will mix the flour properly. Add ice cold water 1 spoon by 1 spoon. Mix well and kneed a dough. Do not make the dough too dry or too soft. Cover the dough in cling rap and put it in refrigerator for 2-3 hr.

For crust baking:
First clean the counter properly. Sprinkle flour on the counter. Place the dough on it. Rub little flour on the rolling pin. Using rolling pin, roll the dough. Roll until the dough is 2-3 mm thick.
Take the tart mold with 10 inch diameter (on the base). Put it upside down on the rolled dough lightly. Cut a circle on the dough at least 1 1/2 inch wider than the tart mold.Lift the cut circle gently and place it on the tart mold.
Press lightly to take shape of the mold. With the help of folk poke lightly o the base and sides of the crust. That will stop the air bubbles from forming. Pre heat the oven for 5-10 min at 190 degrees. When done, put the tart in. Bake for 20 min. Remove and let it cool.

For filling:
In a pot put egg yolk, corn flour and sugar. Whisk together. Add cream and whisk again. Add milk. Put the pot over a medium flame. Stir occasionally. When it comes to boil, stir continuously. Do this until the mixture turns to custard like consistency.
Chop the dark chocolate and butter. Turn off the flame. Add the chocolate and butter. Mix until both are melted and mixed well.
Dry roast the walnut. Let it cool. Chop the walnut. Mix in the chocolate. Pour the Chocolate mixture over the tart shell. Pour until it reaches the top of the tart shell. Cover a cling foil properly over the chocolate. This is done so a layer does not form over the chocolate.
Cool it in refrigerator for 6-7 hr so the chocolate sets.

For garnish:
Remove the Cling film from over the tart. Sprinkle cocoa powder over it. Dry roast the walnut. Take the whole ones out and keep aside. Rest blend or chop the rest. Put it over the pie as desired. Serve cold.

Happy munching!🍫🎂🥧🥄🥮

Like and comment if you have had it or would love to try.