You'd be nuts not to try this delicious chocolate walnut tart that would make a delicious dinner party dessert – go ahead, dig in!
- 1 ⅓ cups plain flour
- ¼ cup icing sugar mixture
- ⅓ cup cocoa powder
- 100 g cold unsalted butter, finely chopped
- 1 egg yolk
- 2 Tbsp cold water
- double cream, to serve
- cocoa powder, to decorate
- 3 eggs, lightly beaten
- ⅔ cup maple syrup
- ⅔ cup brown sugar
- 25 g unsalted butter, melted
- 2 cups chopped walnuts
- ½ cup dark chocolate chips
- Grease a 23cm round, loose-based flan tin (3cm deep).
- To make pastry, process flour, sugar, cocoa and butter in a food processor until mixture resembles fine crumbs. With motor operating, add yolk and enough water until mixture just comes together. Remove. Shape into a flat disc. Cover. Refrigerate for 1 hour, or until firm.
- Roll out pastry between two sheets of baking paper until large enough to fit tin (7mm thick). Lift into tin. Trim edge. Pinch pastry against the side to extend ½cm above edge. Place on an oven tray. Cover with baking paper. Fill with dried beans or rice.
- Cook in a moderate oven (180°C) for 20 minutes. Remove paper and beans or rice. Cook for a further 7 minutes, or until golden. Cool.
- To make filling, whisk eggs, syrup, sugar and butter in a bowl until combined. Stir in walnuts and chocolate. Carefully pour into pastry case.
- Cook in a moderately slow oven (160°C) for about 45 minutes, or until set. Cool completely in tin. Refrigerate for 3 hours, or overnight until firm.
- Remove tart from fridge 30 minutes before serving. Remove from tin. Serve with double cream. Dust with sifted cocoa.
Try replacing walnuts with pecans. Tart can be made up to two days ahead. Store in an airtight container in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||14.0 g|
|Total carbohydrates||59.3 g|
|- Sugars||40.2 g|
|Dietary fibre||4.8 g|