Torta nera (chocolate walnut tart) recipe
 Crumbly pastry is filled with a mixture of chocolate, espresso, walnuts and amaretti biscuits to make this rich and decadent Italian dessert. Bellissimo! 200g/7oz plain flour, plus extra for dustingpinch of salt100g/3½oz butter, chilled, cut into small pieces50g/1¾oz caster sugar 2 free-range egg yolks 200g/7oz plain flour, plus extra for dusting pinch of salt 100g/3½oz butter, chilled, cut into small pieces 50g/1¾oz caster sugar 2 free-range egg yolks 230g/8oz walnuts, plus extra to decorate200g/7oz caster sugar3 free-range eggs50g/1¾oz butter, melted65g/2¼oz amaretti biscuits, roughly crushed75g/2½oz dark chocolate, grated1 tbsp plain flour1 tbsp instant coffee powder, dissolved in a little hot water50ml/2fl oz almond liqueuricing sugar, to decoratemascarpone, to serve 230g/8oz walnuts, plus extra to decorate 200g/7oz caster sugar 3 free-range eggs 50g/1¾oz butter, melted 65g/2¼oz amaretti biscuits, roughly crushed 75g/2½oz dark chocolate, grated 1 tbsp plain flour 1 tbsp instant coffee powder, dissolved in a little hot water 50ml/2fl oz almond liqueur icing sugar, to decorate mascarpone, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 and butter a 23cm/9in deep, fluted, loose-bottomed tart tin.To make the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring the dough together without kneading and wrap in cling film. Put it in the fridge for 30 minutes.Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for 5–6 minutes, or until lightly golden. Leave to cool.Reduce the oven temperature to 180C/160C Fan/Gas 4.To make the filling, blend the walnuts with 100g/3½oz sugar in a food processor until finely ground.Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well.Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes.Serve warm with a sprinkling of icing sugar and a small scoop of mascarpone. Preheat the oven to 200C/180C Fan/Gas 6 and butter a 23cm/9in deep, fluted, loose-bottomed tart tin. Preheat the oven to 200C/180C Fan/Gas 6 and butter a 23cm/9in deep, fluted, loose-bottomed tart tin. To make the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring the dough together without kneading and wrap in cling film. Put it in the fridge for 30 minutes. To make the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring the dough together without kneading and wrap in cling film. Put it in the fridge for 30 minutes. Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for 5–6 minutes, or until lightly golden. Leave to cool. Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for 5–6 minutes, or until lightly golden. Leave to cool. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. To make the filling, blend the walnuts with 100g/3½oz sugar in a food processor until finely ground. To make the filling, blend the walnuts with 100g/3½oz sugar in a food processor until finely ground. Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well. Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well. Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes. Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes. Serve warm with a sprinkling of icing sugar and a small scoop of mascarpone. Serve warm with a sprinkling of icing sugar and a small scoop of mascarpone.