Caramel Chocolate Toasted Walnut Tart
 
Ingredients
Tart Crust (adapted from Saveur)
  • 1 ½ cups flour
  • ¼ cup plus 1 tablespoon dutch-process unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 10 tablespoons butter, cut into pieces, at room temperature
  • ½ cup plus 2 tablespoons powdered sugar
  • 2 egg yolks, at room temperature
  • ½ teaspoon vanilla extract
  • 1 cup chopped walnuts
Caramel
  • 1 pound Chocoley caramel, melted by package directions
Ganache
  • ½ cup heavy cream
  • 4 ounces semi sweet chocolate bar (Ghirardelli!)
Instructions
Tart
  1. Heat oven to 350º.
  2. In a mixer, cream the butter and sugar until fluffy.
  3. Add yolks and vanilla.
  4. Stir in the dry ingredients.
  5. Press the dough into the bottom and sides of a 9 inch tart pan with removable bottom.
  6. Chill 30 minutes.
  7. Prick bottom with fork and bake 20 minutes.
  8. Cool.
  9. While tart bakes, heat walnuts in a dry frying pan over med/low heat. Cook until fragrant and toasted. Let cool. Sprinkle over the cookie crust.
Caramel
  1. Pour hot caramel into tart and let set.
Ganache
  1. Heat cream in microwave just to a boil.
  2. Pour over the chocolate.
  3. Sit 1 min, then whisk smooth.
  4. Pour over the caramel layer.
  5. Pop in fridge a few hours to firm up!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/chocolate-caramel-walnut-tart/