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pastry dough rice pecans walnuts butter brown sugar honey heavy cream bittersweet chocolate ginger ice cream cinnamonnutmeg
Viewed: 35 - Published at: 9 years agoIngredients
- all-butter pastry dough
- 3 cups pie weights or raw rice for weighting shell
- 1 1/2 cups pecans (about 6 ounces)
- 1 1/2 cups walnuts (about 6 ounces)
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup honey
- 1/2 cup heavy cream
- 2 ounces fine-quality bittersweet chocolate (not unsweetened)
- ginger ice cream
- cinnamon nutmeg tuiles
Method
- Preheat oven to 400F.
- Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick).
- Transfer dough to a baking sheet and chill 10 minutes.
- Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later).
- Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim.
- Lightly press dough up side of rim, using pieces from overhang to patch any holes.
- Chill shell 30 minutes, or until firm.
- Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice.
- Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice.
- If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more.
- Cool shell in pan on a rack.
- Reduce temperature to 350F.
- Coarsely chop nuts.
- In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute.
- Stir in nuts and cream.
- Simmer mixture 1 minute and pour into shell.
- Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker.
- Cool tart in pan on rack.
- Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
- Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch).
- (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag.
- Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.)
- Pipe thin lines of chocolate over tart in a back and forth motion to form stripes.
- Tart may be made 2 days ahead and chilled, covered.
- Serve caramel tart chilled or at room temperature with ice cream and tuiles.
