Walnut Dulce Chocolate Tart
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 filled with walnut cream made from the finest walnuts, then topped with a melt-in-your-mouth dulce de leche ganache. But we're not done yet—the whole tart is then garnished with an incredibly tasty walnut Chantilly, delivering a rich, nutty-caramel flavor with a delicate touch of milk chocolate and coffee that is both comforting and indulgent. Stay tuned as I guide you through the step-by-step process of creating this walnut tart masterpiece.
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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
- 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
- Preheat your fan oven to 330ºF/160ºC. Blind bake the tart shell for 20 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 25-30 minutes. Allow the walnut cream tart to rest for 20 minutes before carefully de-molding it.
Dulce De Leche
- Place the condensed milk can in a saucepan, and cover it with water 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. Let cool and open the can and pour it un a small saucepan. Gently cook to 140ºF (60ºC). Transfer it to a narrow container to be mixed safely. Add the salt and butter and mix using an immersion blender until you achieve a smooth and luscious consistency. Let it cool.
Coffee Infused Ganache
- Bring heavy cream to a gentle boil in a saucepan along with coffee beans. Cover the saucepan, turn off the heat and allow the cream to infuse with the coffee for about 20 minutes. Next, strain the infused cream through a sieve directly over chopped chocolate. Let the mixture sit for a few minutes. Carefully 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. 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. The remaining coffee liquor can be used to moisten a baked walnut cream tart. 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
- Soak gelatin in ice-cold water until it softens, then drain any excess water. In a saucepan, bring the first half of the heavy cream to a gentle boil along with the rum coffee liquor. Then pour this mixture through a sieve over the white chocolate and stir until the chocolate is completely melted and incorporated. Add the bloomed gelatin and the walnut butter to the mixture and blend until smooth and creamy. Then pour in the remaining chilled heavy cream; blend well and refrigerate overnight. Whip the chilled walnut ganache montée into medium-soft peaks chantilly using a stand mixer.
Assembly
- Moisturize each walnut pie with some of saved the room temperature rum-coffee liquor. Spread over the coffee infused ganache evenly.
- Pipe the walnut Chantilly artfully to cover the tart. Decorate with dots of dulce de leche and scatter milk chocolate barks or shavings over the filling.
Storring
- Walnut dulce chocolate tart can be stored in the refrigerator for 48 hours. It could also be kept frozen for up to 2 months. Let it slowly thaw in the fridge overnight before serving it. Enjoy!
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