Chocolate Walnut Tart Adapted from a recipe by Carole Bloom Makes one 11-inch round tart, about 16 servings You can substitute other nuts (such as pecans) for the walnuts Pastry Dough 1 3/4 cup flour 1/4 cup sugar pinch salt 10 Tabs butter or margarine, chilled (1 stick plus 2 Tabs) 1 egg yolk 1 tsp vanilla extract zest of 1/2 large orange (or 1 small), minced Filling 1 3/4 cup walnut halves or pieces 6 Tabs butter or margarine, softened (3/4 stick) 3/4 cup sugar zest of 1/2 large orange (or 1 small), minced 2 eggs, lightly beaten 1 Tab flour 3 ounces semisweet chocolate chips (6 Tabs) 1 tsp vanilla extract 1 Tab orange liqueur (Grand Marnier, etc.) Garnish 2 ounces semisweet chocolate chips (4 Tabs) (or more to taste) Pastry Combine the flour, sugar, and salt in a bowl. Cut the butter into the flour mixture. Combine the egg yolk, vanilla, and orange zest, and add it to the flour mixture. Mix until the dough collects into a ball, adding cold water a teaspoon at a time if the mixture is too dry. Place the dough in an 11-inch tart pan (or springform pan) and, using your fingers, push it down and out to make a uniform layer in the bottom and about 3/4 - 1 inch up the sides of the pan. Filling Preheat oven to 350°F Beat the butter until light and fluffy. Add the sugar and beat a while longer. Add the eggs, orange zest, vanilla, and orange liqueur and blend well. Mix in the flour and stir in the walnuts and chocolate chips. Pour the filling into the unbaked pastry shell. Bake for 25 to 30 minutes, until the filling is puffed and golden colored. Remove from oven and cool on a rack. Garnish Melt the chocolate chips over low heat or in a microwave oven, stirring often. Drizzle lines of chocolate over the tart, or spread it over the tart with a spoon. Serve at room temperature. Store at room temperature, tightly covered, for up to 4 days. Made by Jim for the December 2000 pizza night.

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