Chocolate caramel tart with toasted walnuts

Chocolate caramel tart with toasted walnuts

    Recipe updated january 2019
  September arrived and i didn't realize until these days, and it's almost the middle of the month.The days are shorter the nights are longer but the weather is still warm. I didn't see dried leaves yet sign that summer is still here.
They say autumn begins when school starts but seems different this year. I know the countdown until fall sets started when september arrived although i hope there are a few more warm sunny weeks still ahead.
Now let me tell you about this tart.


As you can imagine, i'm a chocolate lover but not that kind of person who eats an entire bar of chocolate in less than 10 minutes.
I can spend weeks without craving it but i like to enjoy a piece of chocolate now and then. And if i should choose between a chocolate bar and a chocolate cake i would choose the cake or in this case the tart.
A while ago i saw some chocolate crust recipes on pinterest and i was intrigued and sceptical at the same time! Never thought to make a chocolate crust so,obviously i had to give it a try. Once i've decided to give it a go my mind started to find possible flavor pairings and then i remembered that my favorite chocolate pairing is caramel!!!!Sounds delish,isn't it!
When i imagined this tart i wanted a tender chocolate crust , a creamy and sticky caramel filling and a rich chocolate layer on top.
That part with toasted walnuts came out later and it is a clever addition because that crunchiness add an amazing texture and flavor to this decadent tart





yield 6-8 slices


Chocolate crust:
  • 200g all-purpose flour
  • 35g unsweetened cocoa powder
  • 110g unsalted butter,cold and cut into small cubes)
  • 1tbsp castor sugar
  • 1 M/L egg(55-60 grams)
  • 2-3 tbsp ice water
  • pinch of salt



Caramel layer:
  • 100g white chocolate(very good quality),chopped
  • 100ml heavy cream
  • 3tbsp dulche de leche
  • 2tsp nescafe classic instant coffee



Chocolate glaze:
  • 120g dark chocolate(I used 55% cocoa content),chopped
  • 100 ml heavy cream
  • 1tsp nescafe classic instant coffee



For decoration:
  • toasted walnuts,finely chopped


DIRECTIONS

For the crust:
  • Place the flour,cocoa powder,sugar,salt and the cubed butter in a large bowl.With a pastry cutter or a fork cut the butter until crumbly.
  • Add the egg and 2-3 tablespoons of ice water,one at a time, and mix until the dough comes together(carefully not to overwork it) . Add an additional 1 tablespoon of cold water,if necessary.
  • Transfer dough onto a work surface and flatten the dough into a disk,wrap in cling film and refrigerate for 30 minutes.
  • Preheat the oven to 190ºC/375ºF(convection/fan forced mode)
  • Remove the dough from the plastic wrap and place it onto a work surface sprinkled with flour.
  • Lightly dust the top of the dough with flour and roll it out into a 0,5cm thick.
  • Transfer the dough to a approx. 9 inch (23cm) tart pan with a removable bottom and gently press the dough over the bottom and up the sides of the pan.
  • Trim the overhanging dough,cover the pan with plastic wrap and refrigerate for 30 min.
  • After this time,remove the pan from the fridge,prick the dough with a fork, line with parchment paper and fill with beans or rice and bake for 10 minutes at 190ºC ,then remove the beans,lower the temperature to 180ºC and bake for another 15-20 minutes until the pastry is lightly browned.  
  • Allow to cool completely before making the filling.


For the caramel layer:
  • Place white chocolate and dulce de leche in a bowl. Heat the cream in a small saucepan.
  • When the cream begins to boil remove from heat,pour over the chocolate mixture and stir with a wire whisk until smooth.If dulce de leche doesn't melt,place the bowl over a bain marie and stir until smooth.
  • Add the nescafe instant coffee and mix well to combine.Let the caramel mixture cool slightly before pouring over the chocolate crust. Spread it evenly and chill for at least 4 hours.






For the chocolate glaze:
  • Heat the cream in a small saucepan.When the cream begins to boil remove from heat and pour over the chocolate.Add the nescafe and stir with a wire whisk until smooth.
  • Remove the tart from the refrigerator and pour the chocolate mixture over caramel layer.Spread it evenly and sprinkle with toasted walnuts.Refrigerate for another 4 hours before serving.














That's all, folks!
Enjoy!

⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸺
If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!

Comments

  1. Oh you're my kind of human, you made the crust from scratch and with cocoa!!! This tart has my name written all over it, and the funniest thing: I just recently had this whole conversation with my husband and our son about how long it's been since we baked a chocolate tart!!
    https://bloglairdutemps.blogspot.pt/

    ReplyDelete
  2. Oh it's so deep and decadent! I love the addition of coffee to the caramel and chocolate glaze.

    ReplyDelete

Post a Comment