Serves 12 (but not at the Schwaninger House!!)

Ingredients

• Crust:
• ½ cup confectioners’ sugar
• ¼ cup toasted walnuts, cooled
• ¾ cup flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ cup cold butter
• Filling:
• 14 ounces bittersweet or semisweet chocolate, chopped
• 6 tablespoons butter
• 2 large eggs, lightly beaten
• ¼ cup sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Lightly butter an 11-inch fluted tart pan or springform pan with a removable bottom.
2. Make the crust by processing the sugar and walnuts in a food processor until the walnuts are finely ground. Add the flour, cocoa, and salt and pulse just until blended. Add the butter and pulse just until the mixture begins to come together, when a small amount is pressed between your fingers; do not over-process. This mixture should not form a ball.
3. Press the dough evenly into the bottom and up the sides of the pan. Prick the dough all over with a fork. Bake for 15-18 minutes, until the crust begins to pull away from the sides of the pan. Let cool on a wire rack while making the filling.
4. To make the filling, melt the chocolate with the butter and whisk until smooth. Whisk in eggs and sugar until well blended. Whisk in the vanilla.
5. Transfer the filling to the warm crust. Bake for 12 minutes, until the filling is set around the edges but still slightly jiggly in the center; the top of the tart will look a little blistered, and that’s okay.
6. Transfer to a wire rack to cool completely, at least 1 ½ hours. Serve cut into wedges and lightly dusted with cocoa powder.