This chocolate tart recipe with pine nuts is known as Torta al Cioccolato con Pignoli in Italian. But in English, we simply refer to it as unspeakably divine thanks to its chocolate crust riddled with pine nuts and creamy chocolate filling.
A chocolate tart with pine nuts is known as Torta al Cioccolato con Pignoli in Italian. But in English, we simply refer to it as unspeakably divine. The brownie-like crust is a melding of ground almonds and pine nuts with play ever so nicely with the bittersweet chocolate in the creamy filling. Definitely one for when you want to impress the in-laws, the boss, the boyfriend, heck, just about anyone. This recipe has been updated. Originally published September 20, 2011.–Renee Schettler Rossi
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.
Special Equipment: 10-inch tart pan or 10-inch springform pan with a removable bottom
Chocolate Tart with Pine Nuts Recipe
- Quick Glance
- 40 M
- 3 H, 20 M
- Serves 10
- For the crust
- 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 granulated sugar
- Nonstick cooking spray or butter, for the pan
- For the chocolate filling
- 6 ounces bittersweet chocolate
- 4 large eggs
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch sea salt
- Make the crust
- 1. In a bowl, combine the flour, cocoa, almond meal, pine nuts and sea salt.
- 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 just until 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). Slick 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 chocolate 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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