for the crust:
3 tablespoons oil
10 ounces ground nuts--pecans, hazelnut
for the filling:
8 ounces bittersweet
8 ounces margarine*
1 cup sugar
1 tablespoon vanilla extract
1/2 cup potato starch
3/4 cup pecans, toasted and chopped into large pieces
prepare the tart:
Preheat the oven to 350o. Grease an 11” tart pan. Combine the ground nuts with the oil in a bowl until the nuts are completely moistened. Press the nut mixture evenly into the pan, pressing nuts up the sides as well.
prepare the filling:
Melt the chocolate with the margarine in a small sauce pan or double boiler. Set aside.
In the mixer or food processor, beat the eggs and sugar until light in color. Add melted chocolate and vanilla extract. Sift in the potato starch to avoid lumps, and mix until combined. Fold in the chopped pecans and pour into the crust.
Bake 35 minutes, just until the top is barely firm. Remove from oven. The residual heat will continue baking the tart after it’s out of the oven. Allow to cool completely before slicing.
Yield: 10-12 wedges
*editors tip: If you do not use margarine on Pesach try this substitute. For each stick of margarine, pour 4 ounces of cottonseed oil into a plastic cup and place in the freezer. The oil will solidify to the texture of softened margarine and can be substituted in most recipes.