Chocolate Walnut Tart

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Walnut Tart

This recipe makes 12 servings

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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 cup packed brown sugar
  • 1/2 cup corn syrup 1/2 cup corn syrup
  • 1 tbsp butter 1 tbsp butter
  • 1 tsp cornstarch 1 tsp cornstarch
  • 1 egg 1 egg
  • 1 tsp vanilla 1 tsp vanilla
  • 2 cups walnut halves 2 cups walnut halves
  • 1/3 cup chopped dried cherries 1/3 cup chopped dried cherries or raisins
  • 1 egg yolk 1 egg yolk
  • Chocolate Pastry:
  • 3/4 cup butter , softened3/4 cup butter, softened
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 1 egg 1 egg
  • 1 tsp vanilla 1 tsp vanilla
  • 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
  • 1/3 cup cocoa powder 1/3 cup cocoa powder
  • 1/4 tsp baking powder 1/4 tsp baking powder
  • 1 pinch salt 1 pinch salt

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

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