Chocolate Walnut Tart

By The Canadian Living Test Kitchen

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This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	438438 cal
pro	7 g7g pro
total fat	26 g26g total fat
sat. fat	9 g9g sat. fat
carb	49 g49g carb
fibre	3 g3g fibre
chol	87 mg87mg chol
sodium	166 mg166mg sodium
% RDI:	-
calcium	55 calcium
iron	1515 iron
vit A	1515 vit A
folate	2222 folate

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This rich tart needs only a scoop of vanilla ice cream or spoonful of whipped cream and a sprinkling of grated chocolate or icing sugar to top it off. Choose California walnuts to ensure freshness and flavour.

Ingredients

1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1/2 cup corn syrup 1/2 1/2cup cupcorn syrup
1 tbsp butter 1 1tbsp tbspbutter
1 tsp cornstarch 1 1tsp tspcornstarch
1 egg 1 1eggeggs
1 tsp vanilla 1 1tsp tspvanilla
2 cups walnut halves 2 2cups cupswalnut halfwalnut halves
1/3 cup chopped dried cherries 1/3 1/3cup cupchopped dried cherries or raisins
1 egg yolk 1 1egg yolkegg yolks
Chocolate Pastry:
3/4 cup butter , softened3/4 3/4cup cupbutter, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1 egg 1 1eggeggs
1 tsp vanilla 1 1tsp tspvanilla
1-3/4 cups all-purpose flour 1-3/4 1-3/4cups cupsall-purpose flour
1/3 cup cocoa powder 1/3 1/3cup cupcocoa powder
1/4 tsp baking powder 1/4 1/4tsp tspbaking powder
1 pinch salt 1 1pinch pinchsalt

Preparation

Chocolate Pastry: In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Into separate bowl, sift together all-purpose flour, cocoa powder, baking powder and salt ; sift again. Stir into butter mixture in 2 additions to make soft dough. In small handfuls, press about two-thirds over bottom and up side of 9-inch (23 cm) fluted tart pan with removable bottom.

Form remaining pastry into disc; between waxed paper, roll out to 9-inch (23 cm) circle. Using fluted pastry wheel or sharp knife, cut into 1-inch (2.5 cm) thick strips. Refrigerate strips and shell until firm, about 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In bowl, beat together brown sugar, corn syrup, butter and cornstarch until combined; beat in egg and vanilla. Stir in walnuts and cherries. Scrape into pastry shell.

Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Arrange pastry strips over filling to leave 1/4-inch (5 mm) space between each. Trim ends of strips; press to adhere to rim. Brush strips with egg wash. Bake in bottom third of 375°F (190°C) oven until pastry is firm and edges have darkened, about 40 minutes. Let cool on rack. (Make-ahead: Cover for up to 24 hours.)

Source : Canadian Living Magazine: November 2004