Walnut Tart with Chocolate Drizzles
- Tart dough, recipe follows
- 4 ounces (1 stick) unsalted butter
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 cups coarsely chopped walnuts
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- Chocolate Sauce, recipe follows
- Tart Dough:
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
- 2 tablespoons solid vegetable shortening
- 3 tablespoons ice water
- Chocolate Sauce:
- 1/2 cup heavy cream
- 4 ounces semi sweet chocolate, chopped
- 1 teaspoon nut-flavored liqueur
Preheat the oven to 400 degrees F.
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.
Yield: 10-inch tart doughChocolate 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.
Recipe courtesy Emeril Lagasse, 2001