Caramel Chocolate Toasted Walnut Tart
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
  • 1 pound Chocoley caramel, melted by package directions
  • ½ cup heavy cream
  • 4 ounces semi sweet chocolate bar (Ghirardelli!)
  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.
  1. Pour hot caramel into tart and let set.
  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