Walnuts, caramel and chocolate tart…..what else?
Three ingredients that perfectly match together, three ingredients able to change a simple tart in a
rich, dense chocolate tart, with different tastes and textures.
I’ve always been a fan of that combination: the crunchy walnuts, the caramel softness and the magic touch of dark chocolate.
Walnuts, caramel and chocolate tart, an elegant and rich tart, perfect for any dinner party dessert.

Walnuts, caramel and chocolate tart

Porzioni 8
Chef Aria

Ingredienti

Cocoa Short crust pastry

  • 1 1/4 cups (160 g) pastry flour
  • 3 tbsp (20 g) almond meal
  • 1/2 cup (65 g) icing sugar
  • 6.5 tbsp (95 g) soft unsalted butter
  • a scant small (30 g) whole egg
  • 1 tbsp (10 g) cocoa powder
  • pinch of salt

Almond filling

  • 2 tbsp (30 g) soft unsalted butter
  • 2 tbsp (30 g) superfine granulated sugar
  • 5 tbsp (30 g) almond meal
  • a scant small (30 g) whole egg
  • 1/2 tbsp (6 g) corn starch (Maizena)

Caramel and chocolate walnuts

  • 1/2 cup + 1 tsp (125 g) whipping cream, 35% milk fat
  • 6 tbsp (90 g) superfine granulated sugar
  • 3 tbsp (40 g) unsalted butter
  • 2.5 oz (75 g) milk chocolate 40%, Jivara Valrhona
  • 1/2 cup (70 g) chopped walnuts
  • 1.6 g gelatin sheets, 200 bloom (gold strength)

Dark chocolate and coffee ganache

  • 1/2 cup (125 g) full fat milk
  • 6 oz (170 g) dark chocolate 66%, Caraïbe Valrhona
  • 4 tsp (20 g) inverted sugar syrup (or honey)
  • 1 tbsp + 1/2 tsp (5 g) instant coffee
  • 2 tbsp (30 g) unsalted butter, diced

Istruzioni

Cocoa Short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted icing sugar and almond meal.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour, cocoa powder with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
The day after, place a tart ring (8 inches in diameter and 1 inch in high) on a perforated baking tray with perforated baking sheets.

    Roll the dough gently until you have an even 3 mm. thickness.

    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.

    Prick the base with a fork and refrigerate for 2 hours (or freeze)

Almond filling

  1. In a small bowl, soften the butter with a small whisk or with a fork, then add sugar and mix to combine.
Add all other ingredients and mix to combine until well incorporated.

To bake

  1. Heat fan oven at 320F - 160°C.

    Bake the pastry ring for 10 minutes.

    Let cool for a while.

    Pour the almond filling in a pastry bag, fill the shell and smooth the top.

    Bake for 10/12 minutes more.

    Let completely cool and set aside.

Caramel and chocolate walnuts

  1. Soak gelatin sheets in cold water.

    Melt chocolate and set aside.

    Heat whipping cream until 195F - 90°C and set aside.

    Caramelize sugar until the temperature reaches 345F - 175°C.

    Out of the heat, deglaze the caramel with hot whipping cream.

    Move to the heat and cook the caramel until 220F - 105°C, stirring constantly.

    Add wringed gelatin sheets to the caramel and stir to melt.

    Pour the sifted mixture over the chocolate, add butter and mix well with a whisk.

    Add chopped walnuts and gently mix to combine.

    Pour the mixture in the tart shell, fill up to 3 mm from the edge and smooth with a small

    spatula.

    Refrigerate until the caramel is set (about 60 minutes).

Dark chocolate and coffee ganache

  1. In a jar, place diced butter and chopped chocolate.

    Heat the milk with inverted sugar and instant coffee until 185F - 85°C.

    Pour the mixture over the chocolate.

    Mix well with a hand blender until smooth.

    Let the ganache cool until 90/95F - 32/35°C, then pour into the tart shell to reach the edge.

    Refrigerate until set.

To serve

  1. Garnish the tart with tempered chocolate and golden coffee beans.

    Let the tart room temperature a few minutes before serving.

    Enjoy.

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