Honey sweetens and enhances the flavour of this walnut-studded tart featuring a sweet crust as crisp and delicious as a cookie. (This is one of the mouthwatering desserts from our September issue "A Slice of Rosh Hashanah" story.)
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2005
- 2 cups coarsely chopped walnut halves
- 1/4 cup unsalted butter
- 1/3 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1/4 cup liquid honey
- 2 tablespoons corn syrup
- 1/2 teaspoon salt
- 1/3 cup whipping cream
- 1 teaspoon vanilla
- 1 oz bittersweet chocolate melted
- 1 oz semisweet chocolate melted
- 3/4 cups all-purpose flour
- 1/4 cup sifted cake and pastry flour
- 1/4 cup granulated sugar
- 1 pinch salt
- 1/2 cup cold unsalted butter cubed
- 1 egg yolk
- 2 tablespoons whipping cream
Sweet Pastry: In bowl, whisk together all-purpose and cake-and-pastry flours, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles large-flake rolled oats. (Or pulse in food processor fitted with steel blade.)
Whisk egg yolk with cream; add to flour mixture, stirring briskly with fork just until combined. Pat onto bottom and up side of 9-inch (23 cm) round fluted tart pan with removable bottom. Refrigerate until firm, about 30 minutes.
Line pastry with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until edge is light golden and bottom is set, about 15 minutes. Remove foil and pie weights; bake until golden, about 10 minutes. Let cool on rack.
Spread walnuts on large rimmed baking sheet. Toast in 375°F (190°C) oven until golden, about 8 minutes. Let cool.
In saucepan, melt butter over medium heat. Add brown and granulated sugars, honey, corn syrup and salt ; bring to boil over medium-high heat, stirring until sugar is dissolved. Boil, stirring often, until consistency of commercial butterscotch sauce, about 2 minutes. Remove from heat. Whisk in cream and vanilla; boil for 2 minutes. Add walnuts.
Pour filling into tart shell; place on greased foil-lined rimmed baking sheet. Bake in centre of 375°F (190°C) oven until filling is bubbly, about 12 minutes. Let cool in pan on rack until filling is set. Remove from pan. Let cool completely. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.) Using fork, drizzle chocolate over tart.
Nutritional facts <b>Per serving:</b> about
- Sodium 109 mg
- Protein 5 g
- Calories 406.0
- Total fat 29 g
- Cholesterol 60 mg
- Saturated fat 11 g
- Total carbohydrate 36 g
- Iron 10.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 14.0