Something for the Adults!
Written by Tenina Holder
The chocolate walnut tart is fine for the whole family though to make it a treat for the grown-ups add the Bourbon cream and you will soon be singing a new tune of happiness.
Chocolate and walnuts are an amazing combination and this tart recipe is a sure winner for the whole family, or even if you are having a grown-ups night. There are some technicalities to this recipe, it needs a little more attention, though I am sure you are more than capable of pulling it off.
This chocolate walnut tart will be a fitting accompaniment to any dinner party, I think the best idea is to try it out for yourself. If it works use it at your next party, though if it dosnt, then you just need to practice cooking it a few more times.
Chocolate Walnut Tart with Bourbon Cream
Equipment
- food processor
- cake form
Ingredients
Pastry
- 30 g coconut sugar
- 1 vanilla bean - freeze dried or roasted (see note)
- 200 g flour
- 100 g butter - cubed and chilled
- Pinch pink salt flakes
- 60 g sour cream
Filling
- 110 g bitter dark chocolate - melted (over 70% if possible)
- 3 eggs
- 200 ml pure maple syrup
- 100 g dark muscovado sugar
- 120 g unsalted butter - softened
- 2 tsp vanilla bean paste
- 200 g walnut pieces - roasted
Instructions
- Place sugar and vanilla bean into a food processor and mill until fine.
- Add remaining pastry ingredients except sour cream and mix until a crumb forms.
- Add sour cream and continue mixing until you have a ball of dough.
- Tip dough out onto floured silpat mat and push into a disc. Refrigerate 15-30 minutes.
- Roll out pastry and line a 24 cm flan tin with removable base with the pastry. Place into the freezer while you prepare the filling.
- Preheat oven to 160°C.
- Melt the chocolate in the microwave and set aside.16
- Place all remaining filling ingredients except the walnuts into a food processor and blend well. Stir though the walnuts.
- Brush the pastry base with the melted chocolate. Pour filling over. Bake 45-50 minutes until just set in the centre. Cool completely before topping with the cream.
- To make the bourbon cream, place 400ml cream, 1 tsp vanilla bean paste, 3 tsp icing sugar and 20ml bourbon into a stand mixer and whip until soft peaks form. Top the pie with this cream in billowy mounds. Garnish with grated dark chocolate, or more chopped walnuts.
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5 Comments
This looks really good!
I may need to exchange the muscovado sugar for another dark sugar, not sure if I can purchase that around here!!!
Brown sugar is an excellent alternative, which is readily available, how did you go with sourcing the muscovado sugar, btw?