Help with Chocolate Kahlua Walnut Tart Missing Cream Amount

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  • #8245
    navlys
    Participant

      Oops! That amount is for the crust not the filling. Sorry.

      #8246
      navlys
      Participant

        Found this:
        Chocolate-Kahlua Walnut Tart

        Ingredients

        Crust
        1 1/4 cups all-purpose flour
        1/4 cup granulated sugar
        1/4 teaspoon salt
        1/2 cup (1 stick) cold unsalted butter, cut into small pieces
        3 tablespoons heavy cream
        1 egg yolk
        2 cups toasted walnuts, coarsely chopped
        1/2 cup dark chocolate chips
        Filling
        3/4 cup packed light brown sugar
        1/4 cup dark corn syrup
        1/4 cup (1/2 stick) unsalted butter
        2 tablespoons heavy cream
        3 tablespoons coffee liqueur, such as Kahlua

        Instructions

        Preheat the oven to 375 degrees F. To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form. Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.

        With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim. Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.

        Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute. Remove from the heat and stir in the coffee liqueur. Pour over the walnuts.

        Bake until the mixture is bubbly around the edges, about 15 minutes. Cool on a rack. Serve warm or at room temperature. Tip: If the pie crust puffs up while baking, gently

        #8252
        BakerAunt
        Participant

          Thank you, Navlys! I look forward to trying this recipe after we finish our move to Indiana, which should be in about a week.

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