Chocolate, Caramel, and Walnut Tart

Name: Chocolate, Caramel, and Walnut Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 237 milliliters heavy whipping cream; 2 Tbsps honey; 4 Tbsps (or more) ice water; 0 teaspoons salt; 57 grams semisweet chocolate, chopped; 237 milliliters sugar (preferably bakers sugar or other superfine sugar); 59 milliliters (1/2 stick) unsalted butter, room temperature; 2 teaspoons vanilla extract; 12 servings Vanilla ice cream; 255 grams 1/4 cups (about walnuts, toasted, cut into 1/4-inch pieces; 59 milliliters water

Chocolate, Caramel, and Walnut Tart might be just the dessert you are searching for. One portion of this dish contains roughly 8g of protein, 34g of fat, and a total of 539 calories. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of ice water, heavy whipping cream, walnuts, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Blend flour and salt in processor 5 seconds.

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All Purpose Flour

Salt

Add butter to processor. Using on/off turns, blend until coarse meal forms.

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Butter

Add 4 tablespoons ice water. Blend until dough just begins to come together, adding more ice water by teaspoonfuls if dry. Gather dough; flatten into disk. Wrap; chill at least 1 hour.

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Water

Dough

Wrap

Roll out dough on lightly floured surface to 14-inch round.

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Dough

Roll

Transfer dough to 11-inch-diameter tart pan with removable bottom.

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Dough

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Tart Form

Cut off all but 1/2 inch of overhang. Fold overhang in and press, forming double-thick sides. Pierce crust all over with fork; chill 30 minutes.

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Crust

Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights.

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Dried Beans

Crust

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Aluminum Foil

Oven

Bake 20 minutes.

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Oven

Remove foil and beans.

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Beans

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Aluminum Foil

Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely.

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Crust

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Oven

Stir 1 cup sugar and 1/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat. Bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until deep amber color, swirling pan occasionally, about 8 minutes.

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Sugar