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This is an adaptation of a Gourmet Traveller Fare Exchange recipe, Chocolate, Hazelnut and Caramel Tart from the River House restaurant in Noosaville, Queensland (pastry chef Tannille Maneylaws). After the latest plagiarism accusation, I though it best to clearly identify my inspiration ;-).

This tart is divinely moorish. The nutty caramel is sweet, chewy and beautifully set off by the amazing mouth feel of the bitter dark chocolate ganache. The sweet pastry turned out firm yet nicely short, and in the rectangular tin allows one to serve the portion as a slab or triangle. An extremely decadent dessert.

Chocolate, Nut & Caramel Tart

Pastry
75g Icing Sugar
125g Cold unsalted Butter, chopped
2 Egg Yolks
250g Plain Flour

Nut Caramel
100g Dark Muscovado Sugar
0.5 Cup Double Cream
50g Unsalted Butter, chopped
150g Mixed Nuts (in this case Brazil, Pecan, Pistachio, Walnut, Almond), roasted and coarsely chopped
Dutch Cocoa for dusting

Chocolate Ganache
70% Cocoa Solid Dark Chocolate (in this case, Lindt)
200ml Double Cream

For the pastry I broke with the “hands on” nature of the original recipe and threw the chopped butter / icing sugar into a food processor. Blitz till combined and then pulse in the egg yolks. When mixed, pulse in the flour and iced water. When it came together I removed it from the processor and pressed into a rectangular shape. Into cling film and then into the fridge for an hour.

Roll out pastry on a floured surface and line a 11 x 35cm tart tin (with removable base). Cover and throw in the freezer for 20 minutes. Line with foil or baking paper, fill with rice/baking balls, and bake at 180 degrees celcius for 15 minutes. Remove paper and rice/baking balls and bake for a further 15 minutes or until dry and golden. Put in fridge/freezer to cool whilst you make the caramel.

For caramel, place sugar, cream and butter in heavy based saucepan and bring to boil over medium heat. Reduce heat and simmer for 8 minutes. Add nuts to caramel and then poor into cooled tart shell. Put in fridge/freezer to cool whilst you make the ganache.

For ganache, place chocolate and cream in saucepan and cook over low heat, stirring until melted and smooth. Let cool for a few minutes and then pour the ganache over the nutty caramel.

Refrigerate tart for a couple of hours and then dust with cocoa before serving. I found creme fraiche to be the perfect accompaniment to this tart. I thought the suggested double cream might make it taste a little too rich.

Written by mellie on March 30th, 2006 | Tags: Uncategorized | Category: Uncategorized |  Print This Post |  Email This Post | Subscribe to comments | Leave a comment | Trackback URL