Chocolate Kahlua Walnut Tart Recipes

Steps:

• Crust:Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees.
• Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.
• Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.
• Mousse:Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely.
• Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer.
• Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.

Steps:

• Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
• Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
• In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
• Shape into small balls.
• Place powdered sugar in a shallow bowl.
• Roll each ball in the powdered sugar to coat.
• Place in an air-tight container and refrigerate overnight.

Steps:

• Make crust:
• Preheat oven to 350°F. and lightly oil a 9 1/2- by 2-inch springform pan.
• In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
• Make chocolate layer:
• In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.
• Make buttercream layer:
• In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.
• Run a knife around edge of pan and carefully remove side of pan.

Steps:

• Preheat oven to 375 degrees.
• Spread hazelnuts in a single layer on a baking sheet.
• Toast until skins split and nuts turn golden brown, around 10 minutes, shaking pan a few times so the nuts do not burn.
• Remove from oven, reduce heat to 325 degrees.
• Rub nuts with a towel to remove skins.
• Cool then finely grind in a food processor.
• In a small bowl combine the ground nuts, cookie crumbs, espresso powder, salt and butter.
• Press into the bottom and up the sides of a 11 inch round tart pan.
• Chill for 30 minutes.
• Place chilled tart shell on a baking sheet and cook for 20 minutes.
• Cool Completely.
• In a medium bowl whisk together the Kahlua, cocoa, egg yolks, espresso powder and salt.
• Melt butter and chocolate in a double boiler.
• Whisk in Kahlua mixture.
• Continue whisking until mixture has thickened and registers 160 degrees on an instant read thermometer.
• Remove from heat and let cool completely.
• Using an electric mixer beat cream until you get stiff peaks.
• Whisk egg whites and sugar in a double boiler over simmering water.
• Keep whisking until sugar is dissolved and meringue registers 160 degrees on thermometer.
• Remove from heat.
• Whisk on medium speed until soft peaks form.
• On high speed continue to whisk until peaks are stiff and glossy.
• Using a spatula gently fold in chocolate mixture, then whipped cream.
• Spread evenly into cooled tart shell.
• Chill 2 hours or overnight.

Steps:

• For crust:
• Blend flour and salt in processor 5 seconds. Add butter to processor. Using on/off turns, blend until coarse meal forms. 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.
• Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. 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.
• Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely.
• For filling:
• 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. Remove from heat; add cream (mixture will bubble up). Return pan to low heat; whisk caramel until smooth. Add butter, honey, and vanilla. Whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Add all chocolate; whisk until smooth. Stir in nuts. Spread filling in crust. Chill tart until firm, at least 3 hours or overnight. Serve with ice cream.