Creamy Chocolate Tart with Parmesan Walnut Crust

Creamy Chocolate Tart with Parmesan Walnut Crust

prep time

minutes
cook time

minute
servings
8-10

Ingredients




















Cooking Instructions

For crust:


1

In food processor, process walnuts until finely ground. Add parmesan and process just until blended. Set aside.


2

In bowl of electric mixer, beat together sugar and butter until light and fluffy. Add egg and mix to combine. Add flour and mix just until combined. Stir in parmesan-walnut mixture by hand until well incorporated.


3

Place dough in plastic wrap and pat into 5-inch disk. Refrigerate at least 1 hour. Dough may be made ahead and refrigerated overnight.


4

Turn dough out onto floured surface. Lightly dust dough and rolling pin with flour. Roll dough to approximately 1/8-inch thickness. Quickly move dough to deep, 9- to 10-inch tart pan with removable base and press lightly onto bottom and sides of tart pan, trimming dough even with top of pan. Use excess crust to repair any tears. Place tart pan in freezer for 1 hour or until crust is frozen. Meanwhile, heat oven to 350°F. Line frozen crust with foil and spread pie weights or dried beans* over foil. Bake 10 minutes. Remove weights and foil and bake another 10 minutes or until center is lightly browned. Cool completely before filling with chocolate cream.


For chocolate cream:


1

Bring milk almost to boil in small saucepan and set aside. In medium saucepan, whisk egg yolks, sugar, cornstarch and salt until well blended. Whisking without stopping, add 1/4 cup hot milk and blend. Add remaining 1 3/4 cups hot milk and cook mixture over medium heat, whisking constantly. Bring to boil and boil for 2 minutes, whisking constantly. Remove from heat and add bittersweet chocolate and butter. Let mixture stand until chocolate is almost melted, then stir. Pour into crust, tightly spread plastic wrap over to prevent a thickened top and refrigerate at least 8 hours.


For chocolate ganache:


1

Bring cream almost to boil in small saucepan over medium-high heat. Place chopped chocolate in medium-sized bowl and pour hot cream over. Let stand 2 minutes. Add butter and whisk mixture until smooth. Remove tart from refrigerator; remove plastic wrap. Spread ganache over chocolate cream tart and refrigerate until firm.


*If using beans to weight, discard after baking.


Ingredients




















Cooking Instructions

For crust:


1

In food processor, process walnuts until finely ground. Add parmesan and process just until blended. Set aside.


2

In bowl of electric mixer, beat together sugar and butter until light and fluffy. Add egg and mix to combine. Add flour and mix just until combined. Stir in parmesan-walnut mixture by hand until well incorporated.


3

Place dough in plastic wrap and pat into 5-inch disk. Refrigerate at least 1 hour. Dough may be made ahead and refrigerated overnight.


4

Turn dough out onto floured surface. Lightly dust dough and rolling pin with flour. Roll dough to approximately 1/8-inch thickness. Quickly move dough to deep, 9- to 10-inch tart pan with removable base and press lightly onto bottom and sides of tart pan, trimming dough even with top of pan. Use excess crust to repair any tears. Place tart pan in freezer for 1 hour or until crust is frozen. Meanwhile, heat oven to 350°F. Line frozen crust with foil and spread pie weights or dried beans* over foil. Bake 10 minutes. Remove weights and foil and bake another 10 minutes or until center is lightly browned. Cool completely before filling with chocolate cream.


For chocolate cream:


1

Bring milk almost to boil in small saucepan and set aside. In medium saucepan, whisk egg yolks, sugar, cornstarch and salt until well blended. Whisking without stopping, add 1/4 cup hot milk and blend. Add remaining 1 3/4 cups hot milk and cook mixture over medium heat, whisking constantly. Bring to boil and boil for 2 minutes, whisking constantly. Remove from heat and add bittersweet chocolate and butter. Let mixture stand until chocolate is almost melted, then stir. Pour into crust, tightly spread plastic wrap over to prevent a thickened top and refrigerate at least 8 hours.


For chocolate ganache:


1

Bring cream almost to boil in small saucepan over medium-high heat. Place chopped chocolate in medium-sized bowl and pour hot cream over. Let stand 2 minutes. Add butter and whisk mixture until smooth. Remove tart from refrigerator; remove plastic wrap. Spread ganache over chocolate cream tart and refrigerate until firm.


*If using beans to weight, discard after baking.


This is ridiculously delicious. YUM!!!!!!
posted by llodl on 4/22/2016
This tart delivers the richest chocolate flavor in an unusual walnut & parmesan crust. I have never tasted a better chocolate dessert ever! I made it for Thanksgiving and learned some things in the process. I did not own a tart pan and the only one in the store was an "11 inch" pan, so I bought it. The recipe calls for a 9" or 10" tart pan, so I thought the finished tart would be more shallow and the crust a little thinner. The opposite happened. The removable center on my 11" pan actually measured 8" across, therefore my crust and filling was thicker. I also learned that it should sit at room temperature before cutting because of the butter in the crust and the firm ganache on the top. MIne did not look pretty when I sliced it, but it sure was wonderful to eat!
posted by lengwall on 4/22/2016

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