Walnut Chocolate And Honey Tart Recipes

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• For the tart shell: In the bowl of a food processor, pulse the walnuts, rosemary and 2 tablespoons of the flour until the nuts are finely ground. Add the granulated sugar, salt and remaining 3/4 cup flour and pulse to blend. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon cold water and pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
• Place the dough between 2 sheets of parchment paper and roll it out until it is 1/4 inch thick and 10 inches in diameter. Transfer the dough to a 9-inch tart pan and press the dough into the bottom and up the sides of the pan, trimming away any excess dough. Prick the dough with a fork, place the tart pan on a baking sheet and bake until light brown, about 20 minutes. Set aside while you make the filling.
• For the tart filling: Melt the butter in a small saucepan over medium heat until it is golden brown and fragrant, about 3 minutes. In a large bowl, whisk together the brown sugar, honey, cream, vanilla and salt. Add the browned butter, walnuts and rosemary and stir to combine.
• Pour the filling into the tart shell and place on a baking sheet. Bake until the filling is bubbly and thick, about 35 minutes. If the edges of the crust begin to get too dark, cover the tart loosely with foil. Transfer the tart to a wire rack to cool.
• For the orange chantilly cream: In the bowl of a stand mixer with a whisk attachment, combine the cream, granulated sugar and orange zest and juice and beat until soft peaks form, about 2 minutes.
• To serve, dust the tart with powdered sugar and top each slice with a dollop of the cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pastry shells on a baking sheet.
• Beat butter with an electric mixer in a bowl until smooth and creamy; beat in brown sugar and honey. Beat egg, lemon juice, water, vanilla, and salt into butter mixture just until combined; stir in raisins. Fill tart shells 1/2-full with butter mixture.
• Bake in the preheated oven until filling is bubbly and pastry is golden, about 30 minutes.

Steps:

• Preheat oven to 400°F.
• Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
• Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
• Reduce temperature to 350°F.
• Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
• Serve caramel tart chilled or at room temperature with ice cream and tuiles.

Steps:

• For crust:
• Blend flour and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 5 tablespoons ice water; process until moist clumps form, adding water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic; let stand 1 hour (do not chill).
• For filling:
• Mix first 5 ingredients in medium bowl. Whisk eggs, honey, lemon juice, and orange-flower water in another medium bowl. Add egg mixture to nut mixture; stir until well blended.
• Position rack in center of oven and preheat to 400°F. Roll crust out on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom, allowing crust to drape over pan. Pour filling into crust, spreading evenly. Fold edges over filling, pleating as needed. Brush with egg glaze.
• Bake tart until filling is deep golden and almost set, about 40 minutes. Transfer to rack; cool 15 minutes. Carefully insert small knife between top edge of crust and pan sides in several places to loosen tart. Gently push up on tart bottom to release tart from sides of pan. Cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut tart into wedges.
• *Available in the baking or liquor section of some supermarkets and at liquor stores.