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Ingredients
- 1 c. sugar
- 2/3 c. heavy cream
- 1/4 c. unsalted butter cut up
- 3 Tbsp. honey
- 1/2 tsp salt
- 2 1/2 c. walnuts halves
- 2 ounce bittersweet chocolate minced
- 2 1/2 c. all-purpose flour
- 3 Tbsp. sugar
- 2 stk cool unsalted butter cut up
- 2 lrg egg yolks
- 4 Tbsp. ice water
Directions
- Pate Sucree: Place the flour and sugar in the food processor; pulse to combine. Add in butter; pulse till mix resembles coarse meal, 10 to 20 seconds. Lightly beat egg yolks; add in ice water. Add in to food processor while machine is running; process till the dough holds together.
- Divide dough into two batches; turn out onto two separate pcs of plastic wrap. Flatten each into a circle, and wrap in plastic wrap; chill for at least 1 hour.
- In a heavy saucepan, bring 1/4 c. water and sugar to a boil, stirring till sugar is dissolved. Boil syrup in a covered pan, without stirring; you can either swirl the pan, or possibly wash down the sides of the pot with a pastry brush dipped in water to remove any sugar crystals which have clung, till it begins to turn golden brown. Carefully add in cream (mix will bubble up) and return pan to heat. Add in butter, honey, and salt, stirring till butter has melted and the mix is smooth. Stir in walnuts and simmer, uncovered, over medium heat, stirring occasionally, about 5 min. Remove from heat and let cold.
- Meanwhile, roll half of the pate sucree between 2 sheets of plastic wrap into an 11-inch circle. Fit pastry into a 9-inch fluted tart pan with a removable bottom. To trim the dough proportionately, roll the rolling pin over the tart pan. Refrigeratefor 20 to 30 min.
- Heat oven to 400 degrees. Fill tart shell with cooled walnut mix, spreading proportionately with a rubber spatula. Roll out remaining dough between 2 sheets of plastic wrap into an 11-inch circle. Transfer to tart shell. Press top crust edge to bottom crust to seal. Roll rolling pin over tart pan to trim edge. Freeze for 20 min.
- Bake on a parchment-lined baking sheet till crust is golden brown, about 25 to 30 min. Cold on a wire rack. In a double boiler over barely simmering water, heat chocolate, stirring till smooth. Cold chocolate and transfer to a pastry bag fitted with a very small plain tip, like an Ateco #2 tip. Pipe chocolate in a circular pattern over entire surface of tart. Let chocolate set at room temperature, about 1 to 2 hrs.
- This recipe yields one 9-inch tart.
- Yield: 1 nine-inch tart
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