-
1
To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together.
-
2
Add the egg yolk, cream, and vanilla and mix well.
-
3
In another bowl, sift together the flour, cocoa, and salt.
-
4
Mix the flour mixture with the wet ingredients until incorporated.
-
5
Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
-
6
Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable.
-
7
If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter.
-
8
Spray the tart pan with vegetable-oil cooking spray.
-
9
Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan.
-
10
Using a rolling pin, press down on the pan edges to trim off the excess dough.
-
11
If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts.
-
12
Roll each one out to 1/4 inch thick and 4 inches in diameter.
-
13
Spray the tartlet pans with vegetable-oil cooking spray.
-
14
Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans.
-
15
Using a rolling pin, press down on the edges of the pans to trim off the excess dough.
-
16
Refrigerate the lined tart or tartlet pans for 20 minutes.
-
17
Preheat the oven to 350 degrees.
-
18
Line the pastry shells with aluminum foil.
-
19
Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan.
-
20
Remove the shells from the oven and allow to cool before removing the foil.
-
21
Decrease the oven temperature to 300 degrees.
-
22
To prepare the filling, in a small saucepan, melt the butter over low heat.
-
23
Stir in the chocolate until completely melted.
-
24
In a bowl, mix the eggs, sugar, and corn syrup together.
-
25
Add the chocolate mixture to the egg mixture and mix well.
-
26
Add the vanilla extract and mix well.
-
27
Fold in the nuts.
-
28
Pour the filling into the prebaked shells.
-
29
Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked.
-
30
Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
-
31
To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
-
32
To unmold, remove the pan sides and slide the pie or tarts onto a serving plate.
-
33
Serve the pie at room temperature with the whipped cream and chopped nuts.
-
34
Makes 1 (10-inch) pie or 8 individual tarts.
