Chocolate Tart with Pine Nuts | Torta al Cioccolato con Pignoli

Chocolate Tart with Pine Nuts Recipe

I’ve had this recipe 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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