Chocolate and Walnut Tarts by Sandra Hanks

(Helen Aurelius-Haddock) #1

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!