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| Chocolate and walnut tart |
Serve 10-12
Chocolate and walnut tart ingredients: 1 and 1/2 cups (225g) plain flour. 2 tbs icing sugar. 200g chilled unsalted butter, chopped. 2 cups (200g) walnuts. 1 and 1/2 tbs honey. 200g dark chocolate, chopped. 300ml pure (thin) cream. 1 tbs caster sugar
Methods of cooking
To make chocolate and walnut tart Preheat the oven to 200C. Grease a 25cm loose-bottomed tart pan. To make the pastry, whiz flour, incing sugar, 100g butter and a pinch of salt in a food processor until mixture resembles coarse crumbs. Add 1/3 cup (80ml) chilled water and whiz until it just comes together. Shape dough into a ball and enclose in plastic wrap. Chill for 1 hour. Roll the dough out, then use to line the tart pan. Freeze for 15 minutes to firm up. Line pastry with baking paper and fill with baking weights. Bake for 20 minutes, then remove paper and weights, and bake for a further 10-15 minutes until golden and dry. Cool in the pan. Reduce oven to 180C. Place nuts on a baking tray and bake for 7-9 minutes until golden. Roughly chop three-quarters and mix with honey, then spread in tart shell. Place the chocolate and remaining 100g butter in a heatproof bowl set over a pan of simmering water ( don't let it touch the water), stirring until smooth.Cool. In a separate bowl, whisk cream with the sugar to stiff peaks, then carefully fold through the cooled chocolate mixture. Spread the chocolate filling into the tart shell, then chill for 2 hours or until set. Decorate the tart with the remaining 50g nuts, then cut into slices and serve. By then, the chocolate and walnut tart is ready
