Chocolate and Nut Tart Recipe

Start by preparing the dough: in a large bowl, mix the 5 ingredients, then knead by hand for a few seconds until a smooth dough forms.

Roll out the dough on a sheet of parchment paper, then fit it into the tart pan. Cover and place in the refrigerator for 30 minutes so the dough can chill and not shrink during baking.

Preheat the oven to 180°C. Prick the bottom of the pastry, then bake it blind for 15 to 20 minutes, until it is golden brown. At the end of the cooking time, let it cool slightly.

In the meantime, melt the cream with the chocolate and agave syrup in a saucepan. Set aside.

Toast the nuts if desired (optional step).

Finally, add the mixture to the bottom of the tart. Sprinkle the edge of the tart with crushed nuts after about ten minutes in the refrigerator. Then set aside in a cool place for at least 4 hours before enjoying.