Instructions: This tart has a shortcake-like crust and a creamy brownie filling. It is the perfect foil for the new crop of locally grown walnuts. Serve topped with rich vanilla ice cream.

Crust
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup butter
1 egg

Filling
2 tablespoons butter, melted
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups walnut pieces, toasted
6 ounces semi-sweet chocolate

Adjust rack to lowest setting in oven; preheat the oven to 350 degrees.

To make the crust: Combine the flour and sugar in a bowl; stir until well blended. Add the butter and rub it together with your fingertips until the mixture becomes crumb-like. Add the egg and, using a fork, mix it into the dough. Using your hands, press the dough evenly into an 11 inch tart pan with a removable rim. Set aside.

To make the filling: Combine the melted butter, sugar, eggs and vanilla in a bowl; stir until well blended. Stir in the nuts. Place the chocolate in the upper portion of a double boiler over barely simmering water. As the chocolate begins to melt, which will be very quickly, stir it. Once melted, remove and set aside to cool slightly before adding it to the filling mixture.

Spoon the filling into the tart pan. Bake on the lowest rack of the oven for about 20 minutes, until the crust is lightly golden and the filling is puffed and firm to the touch. Be careful it does not burn.

Remove the pan to a rack to cool (until warm or room temperature).

To serve, remove pan rim and cut the tart into wedges.

Serves 12.

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