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Walnut Tart With Chocolate Drizzles

Courses: Dessert
Serves: 8 people

Recipe Ingredients

  Tart dough - (see below)
4 oz 113gUnsalted butter - (1 stick)
1/4 cup 59mlHoney
1/4 cup 49g / 1.7ozGranulated sugar
1/2 cup 80g / 2.8ozLight brown sugar - (packed)
2 cups 292g / 10ozCoarsely-chopped walnuts
1/4 cup 59mlWhipping cream
1 teaspoon 5mlVanilla extract
  Chocolate Sauce - (see below)
  Tart Dough
1 1/2 cups 93g / 3.3ozAll-purpose flour - plus
2 tablespoons 30mlAll-purpose flour
1 tablespoon 15mlSugar
1/2 teaspoon 2.5mlSalt
4 oz 113gCold butter - (1 stick) - cut 1/4" pieces
2 tablespoons 30mlSolid vegetable shortening
3 tablespoons 45mlIce water
  Chocolate Sauce
1/2 cup 118mlHeavy cream
4 oz 113gSemi sweet chocolate - chopped
1 teaspoon 5mlNut-flavored liqueur

Recipe Instructions

Preheat the oven to 400 degrees.

On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom and trim any excess from the edges. Place in the refrigerator for 20 to 30 minutes to rest. Cover with parchment paper and weight with pie weights. Bake for 12 to 15 minutes. Remove the paper and weights and cook until just golden, about 10 to 12 minutes. Remove from the oven and cool.

In a deep saucepan, combine the butter, honey, sugar, and brown sugar. Bring to a boil and cook for 3 minutes. Remove from the heat and stir in the walnuts and cream. Add the vanilla and stir. Pour into the prepared tart shell and spread evenly. Bake until set, about 15 to 20 minutes.

Remove from the oven and cool for 30 minutes. Drizzle Chocolate Sauce decoratively over the tart and let sit for 15 minutes. Serve as desired.

Tart Dough: Sift the flour, sugar, and salt into a large mixing bowl. Using a pastry blender or your fingers, work in the butter pieces and shortening until the dough begins to come together and form small pea shapes. Work in the ice water with your fingers until it just comes together, being careful not to over mix. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan. (Makes 10-inch tart dough)

Chocolate Sauce: In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Remove the cream from the heat and whisk slowly into the chocolate. Add the liqueur and continue whisking until the chocolate melts and the sauce thickens.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP25) - from the TV FOOD - NETWORK

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