The key to the wonderful texture of the tart shell is to let the dough rest. In this recipe, the dough was rested twice before baking. Don't forget to fill the tart with pie weights or uncooked beans before baking.
Makes one 9-inch tart Prep Time 80 minutes Baking Time 30 minutes
For the tart shell
1 1/4 cups all-purpose flour
2 tablespoons cocoa powder
1/3 cup sugar
1/2 teaspoon salt
6 tablespoons butter, cut into pieces, chilled
2 large egg yolks
(Click to see How to Separate an Egg)
1/2 teaspoon vanilla extract
For the filling
1 cup chopped walnuts, lightly toasted
1 cup sugar
1/4 cup water
1 1/2 cups heavy cream
2 tablespoons butter (at room temperature)
1 teaspoon vanilla extract
6 1-oz squares (150 grams) bittersweet chocolate, chopped
1 Place flour, cocoa, sugar, and salt into a bowl of a food processor. Pulse until combined.
(Click for a step-by-step guide on Making Pie Crust)
2 Add butter and pulse about 10 seconds. Add egg yolks and vanilla. Mix until well combined.
3 Turn dough onto a lightly floured surface and form a disk. Cover in plastic wrap and refrigerate for 30 minutes.
4 Preheat oven to 350F. Roll out chilled dough to 1/8-inch thick and fit into a 9-inch tart pan. Refrigerate for 30 minutes.
5 Bake in oven for 30 minutes.
6 Spread toasted walnuts on the bottom of the baked crust.
7 Make the caramel: Place sugar and water in a small saucepan. Bring to a boil over medium-high heat. Do not stir. Cook while swirling the pan, until it develops a nice amber color.
(Click here to see How to Make Caramel)
8 Remove from heat and add 1/2 cup cream, butter, and vanilla. Stir until smooth and pour into the tart pan over walnuts. Refrigerate.
9 Meanwhile, melt chocolate. Put chocolate in a heat-proof bowl. Place the remaining heavy cream in a saucepan. Over medium-high heat, bring cream to a boil. Pour the cream over the chocolate. Let it rest for 5 minutes. Stir until well combined. Chill for 1 hour.
10 Remove tart from pan. Pour filling into the tart shell. Garnish with whipped cream and chocolate.
Photography by Lilen Uy | Styling by Gwyn Guanzon
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