Caramel-Walnut Tart With Chocolate Glaze
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
62
Spice
48
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Salt1 cup
Powdered Sugar2 cups
Sugar1 cup
Water1 cup
Light Corn Syrup1 cup
Whipping Cream2 tbsps
Sour Cream (crème fraîche or)1 cup
Heavy Whipping CreamDirections:
1
For crust: Blend flour, almonds, walnuts, and salt in processor until nuts are finely ground
2
Add powdered sugar and combine using on/off turns
3
Add butter; using on/off turns, cut in until coarse meal forms
4
With machine running, slowly add egg
5
Blend until moist clumps form
6
Gather dough into ball; flatten into disk
7
Wrap in plastic and chill 30 minutes
8
Roll out dough on lightly floured surface to 14-inch round
9
Transfer dough to 10-inch-diameter tart pan with removable bottom
10
Trim excess dough flush with top edge of pan
11
Pierce bottom of dough all over with fork
12
Chill 30 minutes
13
Preheat oven to 325°F
14
Bake crust until golden, about 35 minutes
15
Transfer to rack and cool completely
16
(Can be made 1 day ahead
17
Cover and let stand at room temperature
18
) Blend flour, almonds, walnuts, and salt in processor until nuts are finely ground
19
Add powdered sugar and combine using on/off turns
20
Add butter; using on/off turns, cut in until coarse meal forms
21
With machine running, slowly add egg
22
Blend until moist clumps form
23
Gather dough into ball; flatten into disk
24
Wrap in plastic and chill 30 minutes
25
Roll out dough on lightly floured surface to 14-inch round
26
Transfer dough to 10-inch-diameter tart pan with removable bottom
27
Trim excess dough flush with top edge of pan
28
Pierce bottom of dough all over with fork
29
Chill 30 minutes
30
Preheat oven to 325°F
31
Bake crust until golden, about 35 minutes
32
Transfer to rack and cool completely
33
(Can be made 1 day ahead
34
Cover and let stand at room temperature
35
) For filling: Place sugar, 1/2 cup water, and corn syrup in heavy large saucepan
36
Stir over low heat until sugar dissolves
37
Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes
38
Remove from heat
39
Whisk in butter and cream (mixture will bubble vigorously)
40
When bubbling subsides, whisk in crème fraîche
41
Cool caramel until beginning to thicken
42
Stir in walnuts
43
Pour caramel into prepared crust
44
Let stand 15 minutes to spread
45
Place sugar, 1/2 cup water, and corn syrup in heavy large saucepan
46
Stir over low heat until sugar dissolves
47
Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes
48
Remove from heat
49
Whisk in butter and cream (mixture will bubble vigorously)
50
When bubbling subsides, whisk in crème fraîche
51
Cool caramel until beginning to thicken
52
Stir in walnuts
53
Pour caramel into prepared crust
54
Let stand 15 minutes to spread
55
For chocolate glaze: Bring cream to boil in medium saucepan
56
Remove from heat
57
Add chocolate and stir until melted and smooth
58
Cool 5 minutes
59
Pour enough glaze over caramel to cover and fill tart to just below edge of crust (reserve remaining glaze for another use)
60
Let stand until set, about 2 hours
61
(Can be made 1 day ahead
62
Cover and refrigerate
63
Bring to room temperature before serving
64
) Bring cream to boil in medium saucepan
65
Remove from heat
66
Add chocolate and stir until melted and smooth
67
Cool 5 minutes
68
Pour enough glaze over caramel to cover and fill tart to just below edge of crust (reserve remaining glaze for another use)
69
Let stand until set, about 2 hours
70
(Can be made 1 day ahead
71
Cover and refrigerate
72
Bring to room temperature before serving)