SUGAR AND BUTTER IN PASTRY…

Chocolate Butter Tart with Walnuts

What else is there…really? If you want a decadent dessert, they usually include those three, and of course, add a few toasted nuts and chocolate and you really have the whole dessert ‘thang’ going on! I know this is a bit of recurring theme on this site, but just as there are no new stories, there are no new recipes…its just the method and ratio’s that differ. So go for a run, and if you still feel like eating this, go ahead and make it, but only eat a small, small sliver…and at your own risk!

Caramel Nutty Tart

NEED:

Pastry;

60g sugar

pinch salt

35g walnut halves

85g blanched almonds

230g plain flour

100g unsalted butter

1 tsp vanilla essence

1 egg

DO:

Place sugar and salt into Thermomix bowl and mill for 10 seconds on speed 10.

Toast nuts in 200°C oven for 10 minutes or until fragrant. Cool.

Add nuts to Thermomix bowl and mill for a further 3 seconds on speed 8.

Add remaining ingredients except the egg and mix for 5 seconds on speed 7.

Add egg and mix for a few seconds on speed 7 or until a pastry forms.

Tip out onto floured Silpat mat and push together into a tight disc. Refrigerate for 30 minutes before rolling out and lining a 23cm flan tin with removable base with pastry. Prick bottom with fork and place into freezer for at least 30 minutes. Bake in preheated 170C oven for 25-30 minutes until golden. Cool.

NEED:

Filling;

1 cup mixed walnuts and pecans, toasted (as above) and roughly chopped

2 cups sugar

1/4 cup syrup (golden, maple or corn)

1/4 cup water

130g unsalted butter

50g cream

50g mascarpone cream cheese or creme fraiche

DO:

Place sugar, water and syrup into saucepan and on Induction mark 3, dissolve sugar, stirring occasionally. Brush down sides of saucepan with wet pastry brush to remove crystals as they form.

Once the mixture is a clear syrup, increase heat to Induction 6-7 (steady simmer) and cook without stirring until the syrup becomes a deep yet clear amber colour. (approximately 8-10 minutes) Continue to brush sides of pan with wet pastry brush as needed. Remove from heat and add remaining ingredients except nuts. Stir vigorously to incorporate. Cool.

Stir through nuts and pour mixture into pastry shell. Refrigerate until set and completely cold.

NEED:

Chocolate Glaze;

100g dark chocolate (70% or higher)

120g cream

DO:

Place chocolate into Thermomix bowl and mill for 8 seconds on speed 10.

Add cream and melt together for 2-3 minutes at 60C on speed 3.

Pour over the top of the cold tart, spreading to just the edges of the filling, leaving the top of the pastry rim bare.

Set completely in fridge before cutting to serve, in, as I said, THIN slivers!