Walnut Time/Gateau aux Noix

This is a speciality of the Perigord. The version here is a classic, but there are many gateau aux noix recipes. One of my favorite walnut pastries is made in the little Village of Ayen, just over the border into the Correze in their little boulangerie. It is called une Delice aux Noix. It has a crust made from ground walnuts like the one in the recipe I'm going to give here, but it is filled with a walnut pastry creme and topped with a coffee icing and of course decorated with a nice walnut half. What a treat, plus they have some of the best bread in a region that still has great bakeries in every village.
This is a filled gateau, actually a tart, so it's best to make it in a tart pan with a removeable bottom.
First, the crust: Mix together in a bowl:
250 grams of flour
125 grams of butter
60 grams of sugar
30 grams of walnuts powdered in food processer
Mix this together, form into a ball and let it sit for 2 hours in the refrigerator.
You can then push it easily into the tart pan (ideally 26 cm diameter)
I prick the crust with a fork and precook it in a 325 oven for 10 minutes.

Then, mix together
220 grams of powdered walnuts
200 grams of sugar
200 grams of thick creme fraiche (in America, I would use sour cream)
50 grams of corn starch
(If you would have it, but absolutely not neccessary, one shot glass of vin de noix)
Pour this mixture into the tart crust then cook for 35 to 40 minutes in the 325 oven.

Let it cool when it comes out of the oven and while it is cooling melt
100 grams of dark chocolate ( the only chocolate I have found in America that is any good is Lindt dark baking chocolate...I've tried other stuff from natural food stores and it has waxy lumps in it, I'm not being a snob, but you cannot make a mousse with lousy chocolate!)
30 grams of butter.
Melt the butter and chocolate together and frost the tart with it, then decorate the top with a few perfect walnut kernels and VOILA! If you want, in the near future, I will give you the recipe for Madame Benets Chocolate Mousse. You have to be careful not to tell your guests the ingredients in America unless you know CPR!