Chocolate caramel nut tart
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15 PIECES
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50 MIN.
INGREDIENTS
- Dark shortcrust pastry:
- 50 g/2 oz sugar
- 1 egg
- 150 g/5 oz wheat flour
- 1 heaped tbsp baking cocoa powder
- Caramel:
- 200 g/7 oz sugar
- 200 ml/ 7 fl. oz. cream
- Filling:
- 300 g/10.5 oz mixed nuts (e.g. Brazil nuts, pecans, walnuts, hazelnuts, cashews)
- 100 g/3.5 oz dark chocolate
- 200 ml/7 fl. oz. cream
Also:
- Butter for greasing
- Wheat flour for dusting
HOW TO MAKE IT
- Preheat the oven to 180 °C top/bottom heat (160 °C fan).
- TKnead a smooth pastry from the ingredients listed. Grease the STAUB gratin dish (27 x 20 cm) with butter and dust with flour, tapping off any excess flour. Spread the dough evenly directly in the gratin dish and also raise a rim. Prick several times with a fork. Place the dish on the rack in the oven and bake the pastry for approx. 10-15 minutes. Then remove and leave to cool.
- For the caramel, slowly melt the sugar in STAUB frying pan over a medium heat and cook to a light caramel color. Stir in the butter and dissolve. Pour in the cream and continue stirring. Stir over a medium heat until a homogeneous mixture has formed. Leave the caramel to cool slightly.
- In the meantime, melt the chocolate in a bain-marie. Spread the nut mixture evenly over the pastry base. Pour over the slightly cooled caramel and decorate with liquid chocolate.
- Before serving, whip the cream until stiff, spread over the tart and smooth down.
TIP
- Pricking the pastry prevents bubbles from forming and ensures that the pastry bakes evenly.
- STAUB‘s enamelled gratin dishes are versatile. A real eye-catcher not only as a mold for the oven but also on the table.