Pecan And Walnut Tart With Chocolate Icing |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Does this sound awesome or what? I found it in our Home town newspaper this week and I just have to share it. Ingredients:
1/2 recipe sugar dough |
2 1/2 cups sugar |
1 1/4 cups water |
1 teaspoon lemon juice |
1/2 cup whipping cream |
6 ounces walnut halves |
6 ounces pecan halves |
7 ounces unsalted butter |
1 cage-free egg, lightly beaten |
chocolate ganache |
Directions:
1. Prepare Sugar dough.
2. On a floured surface, roll out one of the dough disks to a 12-inch circles and press it into a 9-inch tart pan with
3. removable bottom.
4. Roll out the other disk into a 10-inch circle.
5. Place it on a baking sheet and refrigerate.
6. In a heavy saucepan, stir together the sugar, water and lemon juice.
7. Secure a candy thermometer to the side.
8. Bring to a boil over medium-high heat and cook until caramel brown, 334 degrees f. on the thermometer.
9. Remove from heat, carefully pour in the cream, and swirl gently until the bubbles subside.
10. Reserve 5 walnut halves and 5 pecan halves.
11. Gently stir in the remaining nuts.
12. Add butter, when it has melted, stir gently.
13. Transfer the mixture to a large metal bowl.
14. Leave to cool until lukewarm.
15. Pour the cooled filling into the lined tart pan.
16. Brush the edges of the pastry with the egg.
17. Top with chilled pastry, pinch the edges together to seal,and trim away excess dough wit a sharp knife,
18. Cut 3 small slashes in th top dough to let steam escape during baking.
19. Rerfrigerate for 30 minutes.
20. Set an oven rack in the bottom 1/3 of the oven.
21. Preheat the oven to 400 f degrees.
22. Bake the tart until golden brown, 40 to 45 minutesa.
23. Remove from the oven and cool to room temperature.
24. Prepare the Chocolate Ganache.
25. To ice the tart, invert it onto a wire rack and remove the pan's side and bottom.
26. Place waxed paper underneath to catch drips.
27. Pour the warm ganache evenly over the tart, smoothing the top and side with an icing spatula.
28. Arrange the reserved nuts decoratively on top.
29. Leave at cool room temperature to set, at least 1 hour.
30. To serve, cut with a very sharp knife into wedges.
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