Chocolate Walnut Tart

IMG_1149Hi all– We’re off to dinner with friends tonight.  Joy said to bring dessert.  And all I could think of was chocolate– so I rifled through my file folder of possible new desserts.  And this one seemed just about right.  It doesn’t take long to put together– The tart crust I lifted from a French cookbook has sugar and egg yolk to make it more tender than normal pie crust– and you don’t roll it out,  just press it into the pan with your fingers.  Easy!  I’m hoping it’s as good as it smells in the oven right now…

CHOCOLATE WALNUT TART

Crust:
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter (1 stick)
1 egg yolk
2 tab. ice water

In a food processor blend the flour, sugar and salt.  Then drop in the butter and pulse until it resembles coarse crumbs. Next add in the egg yolk and ice water.  Pulse until it forms a solid ball.  Tenderly set it in 10″ tart pan sprayed lightly with cooking spray and spread it with your fingers up along the edges and across the pan.  Bake it at 350 degrees for 10 minutes and take it from the oven.

IMG_1161Filling:
1/3 cup brown sugar
2 tab. flour
1/4 tsp. salt
1/2 cup maple syrup*
1 tab. butter
1 cup chocolate chips
1 1/2 cup walnuts, coarsely chopped
1 tsp. vanilla
3 eggs, beaten together in a cup

While the crust is cooking, mix the brown sugar, flour and salt in a sauce pan.  Turn on the heat and add in the maple syrup.  Bring to a boil and stir while it simmers 1 minute.  Take it off the heat and stir in the butter and chocolate until it’s all melted together.  Let the mixture cool to room temperature, and then stir in the walnuts, vanilla and eggs.  Spoon the filling into the partially cooked crust and return to the oven at 350 degrees for 30 to 35 minutes until it is set and the crust is brown around the edges.  Let it cool a few minutes before cutting into this yummy tart.  Of course, we all know it’s best served up with whipped cream and a mug of tea.  Hope you like it as much as we did…

IMG_1131

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