Walnut Dulce Chocolate Tart

Are you ready to take your dessert game to the next level? Look no further than this exquisite Walnut Tart recipe. Pies and tarts have evolved into a realm of sophistication, where chefs are constantly pushing the boundaries to create desserts that tantalize the taste buds with a perfect balance of texture and flavor. This Walnut Tart is a prime example of culinary artistry that you can easily recreate at home to impress your loved ones. Imagine a buttery, flaky crust cradling a luscious filling made with the finest walnuts, delivering a rich nutty flavor that is both comforting and indulgent. With each bite, you'll experience a divine harmony of sweetness and crunch, making it a truly irresistible treat for any occasion. Stay tuned as I guide you through the step-by-step process of creating this Walnut Tart masterpiece. Get ready to elevate your dessert repertoire and embark on a culinary journey that will delight your senses and leave you craving for more. This Walnut Tart is a true work of art that deserves a place on your table – get ready to impress with this delectable delight!

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Walnut Butter

Start by lightly toasting the walnuts either over the stove or in the oven. Next, transfer the cooled walnuts into a food processor and begin to process them until they turn into a smooth paste. You can use the walnut butter as is, or mix it with hazelnut praliné for an extra layer of flavor. A 50/50 mix of walnut butter and hazelnut praliné creates a rich and decadent spread that can be used in various ways.

Walnut Crust

Start by processing the walnuts, sugar and salt in a food processor until it forms a fine meal-like texture. Add butter to the food processor. Gradually add the eggs, and then flour to the mixture. Make sure to scrape down the sides of the bowl to ensure that all the ingredients are well combined. Be careful not to over-mix. After mixing the ingredients, wrap the dough in plastic film and refrigerate it for a few hours. Don't clean the mixing bowl yet!

Walnut Cream

Yields 2 pies. In the food processor, mix all ingredients but the egg. When a creamy consistency is reached, add the egg and process. Walnut cream can be made in advance and stored in the refrigerator for a few days. Use at room temperature.

Baking

To start, preheat your oven to 350ºF/180ºC. Lower oven temp to 330ºF/160ºC if using a fan oven. Blind bake the tart shell for 25 minutes. Once the tart shell is baked, allow it to cool slightly before piping out the walnut cream filling. After piping out the walnut cream, tuck walnut halves and bake the tart again for an additional 35 minutes. Allow the walnut cream tart to rest for 10 minutes before carefully de-molding it.

Dulce De Leche

Today, we are diving into the delicious world of dulce de leche, a creamy and decadent caramel-like spread that originates from Latin America. This sweet treat is made by slowly heating condensed milk until it transforms into a rich and indulgent caramel mixture. Start by grabbing a can of condensed milk and placing it in a saucepan. Make sure not to open or pierce the can. Next, cover the can with water, ensuring it is completely submerged, and bring it to a gentle boil. Allow it to simmer on low heat for about 2 and a half hours. This slow cooking process will gradually caramelize the condensed milk, giving it that irresistible golden hue and rich flavor. In a small saucepan, gently heat up the caramelized condensed milk until it reaches a temperature of 140ºF/60ºC. This step helps to soften the dulce de leche for further manipulation. Transfer it to a narrow container. Add a pinch of salt and a knob of butter to the mixture. Using an immersion blender, mix everything together until you achieve a smooth and luscious consistency. The final touch is to let the dulce de leche cool down to room temperature.

Coffee Infused Ganache

To start, you'll bring heavy cream to a gentle boil in a saucepan along with fragrant coffee beans. Cover the saucepan, turn off the heat and allow the cream to infuse with the coffee for about 20 minutes. This steeping process will impart a deep, aromatic coffee flavor to the cream. Next, strain the infused cream through a sieve directly over chopped chocolate. Let the mixture sit for a few minutes to allow the heat of the cream to melt the chocolate. Then, gently stir or whisk the ingredients together until smooth and silky. Use it at room temperature.

Rum Coffee Liquor

To create your own coffee liquor, start by making a coffee extract. This involves reducing espresso and sugar to a honey-like consistency, resulting in a concentrated coffee flavor that will be the base of your liquor. Once the extract is ready, add rum and vanilla for complexity, then flambé for a touch of drama. To sweeten the liquor, incorporate maple syrup and continue cooking until it thickens to a syrupy consistency once again. For the walnut chantilly, set aside 40g of the rum coffee liquor to infuse the cream with a subtle coffee flavor. This will add a delightful twist to the airy and luscious chantilly cream, complementing the nuttiness of the walnuts perfectly. The remaining coffee liquor can be used to moisten a baked walnut cream tart, enhancing the dessert with layers of rich, boozy undertones. If the liquor seems too thick for the tart, simply adjust the consistency by adding a bit more espresso or water until it reaches the desired texture.

Walnut Chantilly

To start making walnut chantilly, you will need to soak gelatin in cold water until it softens, then drain any excess water. In a saucepan, bring half of the heavy cream to a gentle boil along with the rum coffee liquor. Once heated, pour this mixture through a sieve over white chocolate and stir until the chocolate is completely melted and incorporated. Next, add the walnut butter to the mixture and blend until smooth and creamy. Add the softened gelatin to the mixture and continue to mix until well combined. In a separate bowl, whip the remaining chilled heavy cream until soft peaks form. Gently fold the whipped cream into the walnut mixture until everything is fully combined. Once the walnut chantilly is mixed, transfer it to a container and refrigerate it overnight to allow it to set and firm up. The next day, you can whip the chilled chantilly mixture into soft peaks using a stand mixer or a hand whisk.

Tart Assembly

Moisturize pie with some of the room temperature rum-coffee liquor. Spread out some of the coffee infused ganache. Pipe out walnut chantilly and garnish it with dots of dulce de leche and milk chocolate shavings. Enjoy!

Bruno Albouze Walnut Dulce Chocolate Tart

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