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Dark Chocolate, Caramel and Date Tart with Walnut Crust
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- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup walnuts, ground
- 1/2 cup chilled butter, cut into small pieces
- 4 tablespoons ice water
- 1 cup sugar
- 1/2 cup water
- 1 cup heavy cream
- 4 tablespoons butter
- 2 ounces dark chocolate (at least 60%), chopped
- 2 tablespoons honey
- 2 teaspoons vanilla
- 2 1/4 cups walnuts, roughly chopped
- 1/2 cup dates, chopped
- 1 cup mascarpone cheese
- 1 teaspoon cinnamon
- 2 tablespoons milk
In a food processor, pulse flour, salt, ground walnuts and butter until it resembles coarse cornmeal. Add water one tablespoon at a time, pulsing just until the mixture comes together. Form dough into a disk and wrap in plastic. Refrigerate at least 1 hour.
Preheat oven to 400 F.
Remove from plastic wrap onto a floured surface. Roll dough to about 1/2-inch thick. Transfer to the tart dish and pinch dough along the edges to form the crust.
Score the dough with the tines of a fork. Fill with pie weights and bake 20 minutes. Remove pie weights and bake another 15 minutes. Let cool.
For the filling:
In a saucepan set over medium-low heat, combine sugar and water. Stir until sugar dissolves. Raise the heat and allow the mixture to cook until it becomes a dark amber color. Remove from heat, add cream and whisk to combine. Mixture will bubble.
Return the mixture to the stovetop over low heat. Add butter and chocolate, and whisk until completely smooth. Once the mixture thickens slightly, remove from heat. Add honey, vanilla, walnuts and dates. Stir to combine.
Pour the mixture into the prepared crust. Refrigerate 4 hours or overnight, until the filling is completely set.
For the topping:
Whisk together all ingredients until light and creamy. Spoon over each slice to serve.
Created for the tart dish
For the crust