Tarte au chocolat et caramel aux noix



 For the dough

  • 200 g ( 0,44 lbs) sifted flour
  • 1 tablespoon of powdered sugar
  • 150 g butter
  • 1 egg yolk
  • 1 tablespoon of cold water

For the chocolate filling

  • 150 g ( 0,33 lbs) coarsely chopped dark chocolate (70% cocoa)
  • 60 g ( 1,32 lbs) butter
  • 60 ml ( 2,02 oz) cream
  • 2 eggs
  • 1 egg yolk
  • 75 g ( 0,16 lbs) powdered sugar

For the walnut fudge

  • 100 g ( 0,22 lbs) walnuts
  • 220 g ( 0,48 lbs) granulated sugar

Sift the flour and powdered sugar into a large bowl. Add butter, egg yolk and enough water and mix. Put the dough you prepared on a floured surface and knead until soft. Put it in a round mold, flatten it, cover it with cling film and leave it in the refrigerator for 30 minutes.

Put the dough between the baking papers. Put it in a 22 cm ( 8,66 inc.) tart mold and leave it in the refrigerator for another 30 minutes. Meanwhile, prepare the chocolate filling.

Preheat the oven at 180 ( 352) degrees. Put the mold in the oven. Bake for 10 minutes until golden brown. Fill the chocolate filling and bake for another 15 minutes. Take it out of the oven and let it cool.

Prepare the walnut fudge. Sprinkle on top before serving.

For the chocolate filling; Cook the chocolate, butter and cream in a saucepan over low heat.

Beat eggs, egg yolk and sugar well. Then mix it with the chocolate mixture.

For candied walnuts; Line the baking tray with baking paper and sprinkle the walnuts on it.

Cook the sugar in a small saucepan over low heat until it caramelizes. Quickly take it off the stove and pour it over the walnuts. Let it cool down. Break it apart with a knife.

Comments

Post a Comment

Popular posts from this blog

Pâté berrichon de Pâques aux Oeufs

Image
2 rolls puff pastry ideally rectangular 400 gr (0,88 lbs) ground pork shoulder or belly 200 gr (0,44 lbs) ground veal Shoulder 2 shallots 1 clove garlic 1 handful parsley flat leaves 2 tbsp Cognac or Armagnac or Brandy 1 tablespoon flour 6 eggs 1 in stuffing 4 hard-boiled, 1 egg wash salt and freshly ground pepper nutmeg Preheat the oven to 180°C/350°F. Prepare hard-boiled eggs In a saucepan, bring water to a boil. Carefully add four eggs in and cook them for 9 minutes. Once cooked, plunge them into cold water; eggs will be easier to peel. Prepare stuffing Peel and roughly chop shallots. Peel and mince garlic clove. Trim the parsley, and chop the leaves coarsely. You want to get a large handful. Mix the two types of ground meat. Add garlic, shallot, and parsley. Combine. Add 1 beaten egg, 2 tablespoons of Cognac and 1 heaping tablespoon of flour. Season generously with nutmeg, pepper, and salt. Mix well. Stuffing is done. Prepare en croute pâté Rol...
Read more

Tartelette aux petits pois et caviar et ses légumes de printemps

Image
  For the pea emulsion   1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500 g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white For the pea emulsion   Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sa...
Read more

Foie à la sauce rouge

Image
1 kg (2,2 lbs) Beef Liver  1/2 cup Flour 1 teaspoon salt 1 Teaspoon of Black Pepper 1 Teaspoon of Red Pepper Flakes 1 Dessert Mustard Powder 60 gr (0,32 lbs) (4 tablespoons) Butter 1 Tablespoon of Refined Oil 1 Bunch Arugula (washed and dried) Sauce: Tablespoon Ketchup 2 Desserts Sweet Red Pepper 1 Tablespoon Vinegar 1 Dessert Mustard Powder 2 Medium Tomatoes (peeled, cored and chopped) 1 Tablespoon of Powdered Sugar 1 Teaspoon Onion (grated) 1/2 Cup of Dry Red Wine 1 Clove of Garlic (crushed) 125 g (0,28 lbs) Bitter Cream Put all the sauce ingredients except the cream in a saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat and cook for another 5 minutes. Take the pan off the heat and set the sauce aside. In a medium bowl, mix the flour, salt, red pepper flakes and powdered mustard thoroughly. Dip the beef livers in this mixture and shake off the excess flour. (Do not discard the leftover spiced flour.) Cook butter and refined oil in a wide and deep s...
Read more