Instructions: Pastry:
Sift flour and salt into a bowl, rub in butter.

Add egg yolks, vanilla and sugar and mix until mixture just forms a firm dough. Do not over work. Cover and refrigerate 20 minutes. Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking. Bake in a moderate oven for 7 minutes, remove paper and beans and bake a furthur 7 minutes. Set aside until required.

Filling:
Melt chocolate and butter slowly over boiling water or in microwave. Stir in chopped walnuts. Beat sugar, flour and eggs together, stir in chocolate/walnut mixture and pour into prepared tin.

Bake in a moderate oven 350F/180C for 25 minutes until firm.

Dust with icing sugar and serve cold or warm with cream.

Serve as a dessert or with afternoon tea.

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