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1
For the crust: In a medium bowl combine flour and salt; cut in 3/4 cup butter using a pastry blender.
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2
Make a well in center; add 6 to 8 tablespoons ice water, one tablespoon at a time.
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3
Toss mixture with a fork to moisten after each addition.
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4
Use your hands to flatten the dough into a disk.
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5
Cover the disk with plastic wrap and refrigerate for 1 hour or until the dough is easy to handle; unwrap.
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6
Preheat oven to 450 degrees F.
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7
On a lightly floured surface, roll the dough from center to edges to form a circle 15 inches in diameter.
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8
Fold the pastry in quarters and transfer the pastry to a 10-inch springform pan or 10-inch round cake pan.
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9
Unfold the pastry into the pan, being careful not to stretch the pastry.
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10
Gently press the pastry onto side of pan two inches up the sides of the springform pan or trim the edges flush with the top of the cake pan.
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11
Generously prick bottom and sides of pastry in pan with a fork.
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12
Line pastry with a double thickness of regular foil or one layer of heavy-duty foil.
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13
Bake for 8 minutes.
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14
Remove foil.
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15
Bake for 4 to 5 minutes more or till set and dry.
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16
Set aside.
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17
Reduce oven temperature to 350 degree F.
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18
For filling: In a large mixing bowl, beat the eggs with an electric mixer on high speed about 5 minutes or until thick and light colored.
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19
Gradually add the sugar; mix well until mixture is light and fluffy.
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20
Add the 3 tablespoons melted butter and vanilla; mix well.
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21
Add the flour; mix just until combined, scraping the sides of the mixing bowl.
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22
Stir in walnuts and chocolate pieces.
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23
Pour the filling into the partially baked pastry shell.
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24
Bake for 45 minutes until golden brown.
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25
Cool 1-1/2 hours on a wire rack.
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26
Remove sides of springform pan, or turn the tart in cake pan out onto rack, then invert onto cake plate.
