Chocolate Caramel Nut Tart

From the blog For Love of the Table

Chocolate tart dough (below)

1/2 c. semi-sweet chocolate chips or chopped chocolate (3 oz.)

1/4 c. water (55 g.)

1 c. sugar (200 g.)

2 T. light corn syrup (41 g.)

2/3 c. heavy cream (155 g.)

2 T. honey (42 g.)

1 t. vanilla

1/4 t. salt

2 c. mixed nuts (see note), lightly toasted and coarsely broken

On a lightly floured surface, or between sheets of plastic wrap, roll about 3/4 of the chocolate dough out into an 11-inch round that is 3/16 inch thick. Transfer the dough to a buttered, 9-inch removable bottomed tart pan and ease the dough into the pan, being careful not to stretch it and pressing it against the sides of the tart pan. Use your hands to gently cut the dough flush with the upper rim of the tart pan.

To blind bake, place the shell on a cookie sheet and bake in a 350° oven until set—10 to 15 minutes. (It is not necessary to fill this crust with pie weights.) Remove the tart shell from the oven and immediately scatter the chocolate over the bottom of the shell. Let the chocolate sit for five minutes in the warm crust. When the chocolate is soft, spread it out into a thin layer that covers the entire bottom surface of the shell. Set aside.

To prepare the filling, place the water in a large saucepan. Add the sugar and corn syrup and stir and cook over medium heat until the sugar has dissolved. Increase the heat to medium-high, stop stirring, and bring the syrup to a boil. Continue to cook, swirling the pan occasionally, until you have a deep amber caramel. Remove the pan from the heat and carefully and slowly pour in the cream (the mixture will hiss and bubble up, so stand back). Return the pan to medium-low heat and whisk until the caramel is homogenous and any lumps have dissolved. Carefully stir in the honey, vanilla, salt and nuts.

Using a slotted spoon, carefully transfer the nuts to the prepared shell, spreading them in an even layer. Slowly pour the hot caramel over and around the nuts, being careful not to let it overflow...you may have some caramel left over.

Transfer the tart to the oven and bake until the caramel is bubbling all over...about 15 to 20 minutes. Let the tart cool at least 2 hours before serving (the tart is even better if made a day ahead).

Slice with a sharp knife. The tart is delicious served with vanilla bean ice cream and chocolate sauce. Store the tart at room temperature.

Note: You may use any combination of nuts that you prefer for this tart, although your tart will have a better finished texture if you avoid almonds. Almonds are quite hard and their texture is noticeable in the finished tart. My preferred choice is 2/3 cup each of walnuts, pecans and cashews. Toast each variety of nut separately (different kinds of nuts will take different lengths of time to toast) in a 350° oven, spread on a baking sheet, until golden and fragrant.

(Caramel adapted from The Pie and Pastry Bible, by Rose Levy Beranbaum)

Chocolate Tart Dough:

1/2 c. unsalted butter (1 stick), at a cool room temperature

1/2 c. powdered sugar (55 g.)

1 large egg yolk (20 g.)

3/4 t. vanilla extract

1 1/4 c. all-purpose flour (162 g.)

1/4 c. unsweetened Dutch-processed cocoa powder (22 g.)

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar until just combined. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and cocoa powder and beat on low speed until the dough comes together in clumps. Press into a disk. The dough may be used immediately or be chilled or frozen.

(Crust recipe from The Last Course: The Desserts Of Gramercy Tavern by Claudia Fleming)

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As published on forloveofthetable.com