Chocolate Walnut Tart Recipes

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CHOCOLATE WALNUT TART



Chocolate Walnut Tart image

"You'll have no hassle, no fuss and no leftovers with this dessert," Sue Shank promises from Harrisonburg, Virginia. "It looks impressive, but it's actually so simple. It can be prepared in a 9- or 11-inch pan and tastes wonderful served warm with ice cream or whipped topping."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

1 sheet refrigerated pie pastry
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts
3 large eggs, lightly beaten
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim edges. Sprinkle with chocolate chips and walnuts. In a small bowl, whisk the eggs, corn syrup, brown sugar, butter and vanilla. Pour over chips and nuts., Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.

Nutrition Facts :

CARAMEL-WALNUT TART WITH CHOCOLATE GLAZE



Caramel-Walnut Tart with Chocolate Glaze image

Categories     Food Processor     Chocolate     Nut     Dessert     Bake     Thanksgiving     Almond     Walnut     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 19

Crust
1 1/2 cups all purpose flour
2/3 cup slivered almonds, toasted
1/4 cup walnuts, toasted
1/2 teaspoon salt
1/3 cup powdered sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 large egg, beaten to blend
Filling
2 cups sugar
1/2 cup water
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup whipping cream
2 tablespoons crème fraîche or sour cream
1 cup walnuts, toasted, finely chopped
Chocolate glaze
1 cup heavy whipping cream
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • For crust:
  • Blend flour, almonds, walnuts, and salt in processor until nuts are finely ground. Add powdered sugar and combine using on/off turns. Add butter; using on/off turns, cut in until coarse meal forms. With machine running, slowly add egg. Blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
  • Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Trim excess dough flush with top edge of pan. Pierce bottom of dough all over with fork. Chill 30 minutes.
  • Preheat oven to 325°F. Bake crust until golden, about 35 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • For filling:
  • Place sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Whisk in butter and cream (mixture will bubble vigorously). When bubbling subsides, whisk in crème fraîche. Cool caramel until beginning to thicken. Stir in walnuts. Pour caramel into prepared crust. Let stand 15 minutes to spread.
  • For chocolate glaze:
  • Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Cool 5 minutes. Pour enough glaze over caramel to cover and fill tart to just below edge of crust (reserve remaining glaze for another use). Let stand until set, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CHOCOLATE, CARAMEL, AND WALNUT TART



Chocolate, Caramel, and Walnut Tart image

Categories     Food Processor     Chocolate     Nut     Dessert     Bake     Walnut     Fall     Winter     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 16

Crust:
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
Filling:
1 cup sugar (preferably baker's sugar or other superfine sugar)
1/4 cup water
1 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons honey
2 teaspoons vanilla extract
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces semisweet chocolate, chopped
2 1/4 cups (about 9 ounces) walnuts, toasted, cut into 1/4-inch pieces
Vanilla ice cream

Steps:

  • For crust:
  • Blend flour and salt in processor 5 seconds. Add butter to processor. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Blend until dough just begins to come together, adding more ice water by teaspoonfuls if dry. Gather dough; flatten into disk. Wrap; chill at least 1 hour.
  • Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang. Fold overhang in and press, forming double-thick sides. Pierce crust all over with fork; chill 30 minutes.
  • Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely.
  • For filling:
  • Stir 1 cup sugar and 1/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat. Bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until deep amber color, swirling pan occasionally, about 8 minutes. Remove from heat; add cream (mixture will bubble up). Return pan to low heat; whisk caramel until smooth. Add butter, honey, and vanilla. Whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Add all chocolate; whisk until smooth. Stir in nuts. Spread filling in crust. Chill tart until firm, at least 3 hours or overnight. Serve with ice cream.

PEAR-WALNUT CHOCOLATE TART



Pear-Walnut Chocolate Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons cold vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups walnuts
6 tablespoons unsalted butter, cut into small pieces and at room temperature
1 cup confectioners' sugar
1 large egg
1/4 teaspoon ground cinnamon
Pinch of salt
1/2 cup granulated sugar
1 large firm pear (such as Bosc, Bartlett or Anjou)
1/3 cup semisweet or milk chocolate chunks

Steps:

  • Make the crust: Pulse the flour, shortening, granulated sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch springform pan, pressing it into the bottom and 2 inches up the side. Chill 30 minutes.
  • Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes; let cool. Pulse in a food processor with the butter, confectioners' sugar, egg, cinnamon and salt to form a paste; set aside.
  • Combine 2 cups water and the granulated sugar in a medium saucepan and bring to a simmer over medium-high heat. Peel the pear and cut into 3/4-inch chunks. Add to the saucepan and simmer until tender, 8 to 10 minutes. Drain, then spread the pear on paper towels and let cool completely.
  • Spread the walnut filling evenly in the cooled crust, then press the pear and chocolate chunks into the filling. Bake until the filling is puffed and golden and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely.

CHOCOLATE CHIP WALNUT TART



Chocolate Chip Walnut Tart image

No hassle, no fuss and no leftovers! This pecan pie-like tart is so simple to make, and I always receive compliments when I serve it. -Sue Shank, Harrisonburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 8

Pastry for single-crust pie (9 inches)
1 cup coarsely chopped walnuts
1 cup semisweet chocolate chips
3 large eggs
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract

Steps:

  • Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust. , In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust., Bake at 350° for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 357 calories, Fat 20g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 148mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE-MACADAMIA NUT TART



Chocolate-Macadamia Nut Tart image

This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch tart

Number Of Ingredients 13

2 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
2 sticks (1 cup) cold unsalted butter, cut into small pieces
2 large egg yolks
1/4 cup ice water
1/2 cup unbleached all-purpose flour, plus more for dusting
2 large eggs
1 cup sugar
1/2 tablespoon bourbon
1/4 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled to room temperature
6 ounces semisweet chocolate, finely chopped
2 1/2 cups unsalted whole macadamia nuts (10 1/2 ounces)

Steps:

  • Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
  • Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
  • Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
  • Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.

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Top Asked Questions

How do you make a walnut tart?
Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well. Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes.
How do you make a chocolate cake with walnuts?
Heat the sugar, golden syrup and butter together in a pan until it begins to boil, then chop and add the dark chocolate, milk and eggs Place the walnuts in the precooked tart case and pour over the chocolate mixture. Bake in the oven for 40 minutes.
What do you serve with chocolate and walnut tart?
This chocolate and walnut tart recipe from Shaun Rankin makes a beautiful winter dessert. The creamy, tangy crème fraîche ice cream cuts through the richness of the tart perfectly, but you could also just serve with regular crème fraîche or cream to save time. Not feeling this?
How do you make a walnut pie?
Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs. Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan. Spoon walnut mixture into prepared crust.

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