Chocolate and Walnut Tart
My B&B guests just love this tart and I use walnuts from the garden.
If you do not like walnuts, then add hazelnuts or pecans.
Serves 8
You will need sweet short crust pastry (Sable in France) which you can
make from scratch or buy the ready made variety
25cm lined and greased tart tin
For the nut toffee
50g butter
75ml single cream
100g soft brown sugar
150g walnuts coarsley chopped
For the chocolate top
200ml single cream
200g Dark chocolate (the more cocoa in the chocolate, the better) -
broken into pieces
Cook the pastry base first and then leave to cool - Make sure that the
pastry is cooked through as the tart does not go back in the oven.
Place the butter, cream and sugar in a pan and bring to the boil. Simmer
for 1 to 2 minutes until slightly thickened. Take off the heat, add the
nuts and leave to cool. Spread over the cooked tart shell.
For the chocolate topping, place the cream in the saucepan and bring to
the boil. Remove from the heat and immediately add the broken chocolate
and stir until the chocolate has completely melted. Pour over the nut
topping and keep somewhere so that the tart cools down, then place in
the fridge until serving - ENJOY!