Published November 1, 2004.
A modified pâte sucrée recipe was the launch pad for our chocolate caramel walnut tart recipe. Adding ground walnuts to boost the flavor meant we had to reduce the amount of butter (to account for the lesser quantity of flour and the extra fat from the ground walnuts). Form-fitting the dough into the tart pan by hand helped produce a crisp crust with sharp, sturdy edges. A soft, gooey caramel-walnut filling, with an egg-lightened layer of chocolate ganache baked (rather than chilled) on top, made for a rich chocolate walnut tart recipe.
The nuts used in the crust, in the caramel filling, and as a garnish must all be toasted; the entire amount can be toasted together on a baking sheet in a 375-degree oven until fragrant and golden brown, 8 to 10 minutes. For cutting clean slices, dip the blade of the knife in warm water and wipe with a kitchen towel before making each cut.
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