Chocolate Tart with Pine Nuts Recipe

Chocolate Tart with Pine Nuts Recipe

I’ve had this recipe, also called Torta al Cioccolato con Pignoli, in my repertoire for ages. I wanted to emulate the flourless chocolate cakes so popular a few years ago, but with my own twist. The crust is a mixture of ground almonds and pine nuts. The pine nuts are extraordinary with the bittersweet chocolate. The dough is light, fluffy and sinuous, easy to make and freeze. I like this with chocolate sorbetto.–Jonathan Waxman

LC How Do You Say “Oooooh, That’s So Good!” In Italian? Note

Clearly we don’t know enough Italian, as we can’t summon the words to convey the depth of our appreciation for this molten, bittersweet chocolate filling and its crust that’s intensely chocolate-y, nutty, brownie-like communion of ground pine nuts and almonds. Suffice it to say, grazie, Jonathan Waxman.

Chocolate Tart with Pine Nuts Recipe

  • Quick Glance
  • 40 M
  • 3 H, 20 M
  • Serves 10


  • For the dough
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup almond meal
  • 1/2 cup ground pine nuts
  • 1/2 teaspoon sea salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • Nonstick cooking spray or butter, for the pan
  • For the filling
  • 6 ounces bittersweet chocolate
  • 4 large eggs
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt


  • Make the dough
  • 1. In a bowl, combine the flour, cocoa, almond meal, pine nuts and sea salt. Set aside.
  • 2. In the bowl of a standing mixer fit with the paddle attachment, beat the butter and sugar on medium speed until fluffy. Reduce the speed to low, add the dry ingredients, and mix until just combined.
  • 3. Roll the dough between sheets of parchment paper to about 1/8-inch thickness. Refrigerate for 2 hours or up to overnight.
  • 4. Preheat the oven to 350°F (176° C). Coat a 10-inch tart or springform pan with a removable bottom with nonstick cooking spray or butter.
  • 5. Press the dough onto the bottom and sides of the pan. Bake for 10 to 15 minutes, until firm to the touch. Don’t worry if the crust slouches down the edge of the pan a little as it bakes. Transfer the pan to a wire rack to cool.
  • Make the filling
  • 6. Melt the chocolate in a largish bowl set over but not touching a pot of barely simmering water. Remove from the heat and let it cool slightly.
  • 7. In the bowl of an electric mixer fit with the whisk attachment, whip the eggs and sugar on high speed until very pale and thick, about 5 minutes. Then whip in the vanilla and sea salt. Gently fold a third of the egg mixture into the chocolate just until incorporated to lighten the mixture, then gently fold in the remaining egg mixture.
  • 8. Immediately pour the filling over the cooled crust and bake for 20 to 25 minutes, until puffed and set. A skewer or toothpick stuck into the center of the tart should show some crumbs but not a runny filling. Let cool before slicing into wedges.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Natalie Reebel

Sep 20, 2011

I’m not sure you can ever go wrong with chocolate, but this recipe is amazing. I ground my own almond meal in the food processor, and it made for a lovely texture in the crust. When I went to grind the pine nuts, I over-processed them a bit and ended up with something almost like pine nut butter. When I rolled the crust out to 1/8-inch thick, it was very large. Next time, I would just roll it out an inch or so larger than the tart pan. The crust baked like a brownie but tasted more like a cookie. When I poured the chocolate filling on top, it was the perfect amount to cover the crust. The almond meal gave the crust some texture while the filling had a deep chocolate flavor with a delicate top. It was not too rich. The finished product was a hit with everyone who tried it.

  1. Chris Taylor says:

    Looks so good I can almost taste it!

  2. Erica says:

    When I saw this recipe I felt like I had been struck with a lightning rod, and suddenly my only purpose in life was to make it and eat it. I agree that the amount of crust dough is excessive, but it tastes so good it’s just an excuse to eat extra!

    But I did have a question about the filling–when I was making it and got to the point where I mix the melted chocolate with the eggs, the chocolate kind of congealed and didn’t fully mix with the eggs. Is this supposed to happen? Or do you have any ideas of what I could do next time (because there WILL be a next time) so that it is less of a problem? My guess was the coldish eggs was the culprit, maybe I should wait until they are room temperature next time? I know people say never to bake with cold eggs so perhaps this was an amateur mistake? In any case, any advice is greatly appreciated!

    • Natalie R. says:

      Hello Erica, not only do the eggs benefit greatly from being room temperature, but allowing the chocolate to cool to almost room temperature before adding the egg mixture will enable the melted chocolate and egg mixture to blend together. Melted chocolate can be tricky to work with on its own, so adding the egg mixture in small amounts to incorporate is equally as important as the temperature of your ingredients. If you need to get your eggs to room temperature quickly, just dip the whole egg in some warm water for a minute or so before you mix them with other ingredients.

      This really is an addicting tart. It is good to know there are like-minded chocoholics out there. I hope this helps.

      • Erica says:

        Great, thanks so much for your help! I guess I’ll just have to practice this tart until I get it right!

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          Yes, yes, practice makes perfect…and, clearly, a heck of a lot of chocolate to distract you from any woes you may have…

  3. Beth says:

    Delicious! Definitely way too much crust. Rolled it 1/8″ thin as directed and used extra for tartlet shells.

  4. Vicki says:

    Someone in the family is deathly allergic to pine nuts. Can I substitute additional half cup of almond meal? Or maybe another type nut?

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