Chocolate Walnut Tart

• Tart Crust
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup sugar
• 8 tablespoons cold butter, cut into small cubes
• 1 egg yolk
• Pinch of salt
• 1 tablespoon creme fraiche
• Filling and Topping
• 3 1/2 ounces bittersweet chocolate (I used Lindt)
• 2 eggs, separated
• 1/4 cup plus 2 tablespoons sugar
• 1 tablespoon flour
• 1 teaspoon orange zest
• 1 cup chopped walnuts, divided
• 1 egg white
• 1/2 cup powdered sugar

1. Preheat oven to 375u0b0 F. Butter a 10-inch tart pan with a removable bottom.
2. In a food processor, pulse flour, sugar, salt, and butter until the butter is reduced to pea-sized pieces. Add creme fraiche and egg yolk and pulse until incorporated. Put dough on a cool surface and flatten with the heel of your hand. Form into a ball. The dough will be crumbly. Wrap in plastic wrap and rest in the refrigerator for 30 minutes.
3. Roll out dough between two pieces of plastic wrap and put in buttered pan. Bake for 5 minutes.
4. For the filling, melt chocolate in double boiler, then cool a bit. Beat the 2 egg yolks with the sugar until fluffy and light. Stir into the chocolate. Add 1/2 cup walnuts and the flour. In a separate bowl, beat 2 egg whites until stiff. Gently fold the whites into the chocolate. Pour filling into the pie shell. Bake for 20 minutes. Remove from oven. Reduce heat to 250u0b0 F.
5. For the topping, beat 1 egg white until stiff, and then beat in 1/2 cup powered sugar. Fold in 1/2 cup finely-chopped walnuts and gently put on top of pie. Bake at reduced heat for 10 minutes, or more if needed. Cool and sprinkle with powered sugar.

crust, flour, sugar, cold butter, egg yolk, salt, crueme fraueeche, filling, bittersweet chocolate, eggs, sugar, flour, orange zest, walnuts, egg, powdered sugar

Taken from food52.com/recipes/24827-chocolate-walnut-tart (may not work)