Best Chocolate Caramel And Walnut Tart Recipes

CARAMEL NUT TART

Steps:

• Preheat oven to 400°F.
• Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
• Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
• Reduce temperature to 350°F.
• Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
• Serve caramel tart chilled or at room temperature with ice cream and tuiles.

WALNUT TART

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

CARAMEL-WALNUT TART WITH CHOCOLATE GLAZE

Steps:

• For crust:
• Blend flour, almonds, walnuts, and salt in processor until nuts are finely ground. Add powdered sugar and combine using on/off turns. Add butter; using on/off turns, cut in until coarse meal forms. With machine running, slowly add egg. Blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
• Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Trim excess dough flush with top edge of pan. Pierce bottom of dough all over with fork. Chill 30 minutes.
• Preheat oven to 325°F. Bake crust until golden, about 35 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• For filling:
• Place sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over low heat until sugar dissolves. 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. Remove from heat. Whisk in butter and cream (mixture will bubble vigorously). When bubbling subsides, whisk in crème fraîche. Cool caramel until beginning to thicken. Stir in walnuts. Pour caramel into prepared crust. Let stand 15 minutes to spread.
• For chocolate glaze:
• Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Cool 5 minutes. Pour enough glaze over caramel to cover and fill tart to just below edge of crust (reserve remaining glaze for another use). Let stand until set, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

DARK CHOCOLATE-CARAMEL TART

Steps:

• Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
• Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
• Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
• Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
• Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
• Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
• Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.