Chocolate Tart with Pine Nuts

This chocolate tart made with pine nuts and almonds and bittersweet chocolate is known as Torta al Cioccolato con Pignoli in Italian. But in English, we simply refer to it as unspeakably divine thanks to its crisp crust and creamy, intensely-chocolate chocolate filling.

Chocolate tart cut into 12 slices on parchment paper

In Italian, this chocolate tart with pine nuts is known as Torta al Cioccolato con Pignoli. But in English, we refer to it as unspeakably divine. The intensely chocolatey, nutty, brownie-like crust is a communion of ground almonds and pine nuts and it ever so gently cradles a molten bittersweet chocolate filling. Clearly we don’t know enough Italian, because the only Italian we can conjure after tasting this lovely tart is “grazie.” Definitely one for when you want to impress the in-laws, the boss, the boyfriend, heck, just about anyone. Originally published September 20, 2011.Renee Schettler Rossi

Chocolate Tart with Pine Nuts

  • Quick Glance
  • (4)
  • 40 M
  • 3 H, 20 M
  • Serves 10
4.5/5 - 4 reviews
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Special Equipment: 10-inch tart pan or 10-inch springform pan with a removable bottom


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  • For the crust
  • For the chocolate filling


Make the crust

In a bowl, combine the flour, cocoa, almond meal, pine nuts and sea salt.

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 just until combined.

Roll the dough between sheets of parchment paper to about 1/8-inch thickness. Refrigerate for 2 hours or up to overnight.

Preheat the oven to 350°F (176° C). Slick a 10-inch tart or springform pan with a removable bottom with nonstick cooking spray or butter.

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 chocolate filling

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.

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.

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

    I’m not sure you can ever go wrong with chocolate, but this chocolate tart recipe with pine nuts 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.


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    1. This looks like just what I’m looking for! Do you think it can be made the day before?
      Thanks in advance.

      1. Rebecca, I think so. Simply let it cool completely to room temperature and then wrap it tightly in a couple layers of plastic wrap and leave it at room temp overnight. Perhaps after you unwrap it cover it with foil and warm it in a low oven (300°F or so) for a little while prior to serving!

    2. I made this yesterday, and followed the recipe exactly (except I used semi-sweet chocolate in place of the bittersweet). It worked as promised. The crust by itself would be a tasty cookie. One issue: it tasted suspiciously like a brownie, which would have been much less work.

    3. I think that I’ll just go out and try and find the almond meal and pine nuts to make it then…I really hate to screw up a good recipe by subbing stuff that might alter the taste of something clearly so yummy as this cake sounds. :)

    4. Have to make this TODAY! But here’s the dilemma…I have no pine nuts or almond meal in the cupboard :( Would there be a tremedous difference in the taste?…other than not being quite so fabulous with them and or is there anything else I might sub for the almond meal?

      Hoppy Easter!

      1. Chris, so sorry, we’re just seeing this message now. We can only really recommend what we tested in our home kitchens and we didn’t try it with anything other than pine nuts. I’m so sorry but I’m a little worried the fat and moisture content might be different if you use, say hazelnuts. But kindly let us know if you tried anything!

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

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

    7. 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!

      1. 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.

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