Caramel Walnut Crostata with Chocolate Ganache
The unfinished tart I instagrammed last night and with fingers crossed that it would get me blogging again?
It was a hit with the indomitable moms gathered around my table for a send off to our children's 4th grade teacher, fabulous Mia Straghalis, the stunning blond in the middle of the group pictured below.
The evening was a blast and the tart beyond easy.
So from #blogblock, I hope to now be back to #almostweeklyblogging-or as close to it as possible...
Enjoy!
Crostata caramello, noci e ganache a metà
Crostata di caramello e noci con ganache di cioccolato amaroCaramel and walnut tart with chocolate ganache
for a 10" tart mold 1 dose pasta frolla 1.5 cups walnuts
1 cup salted caramel sauce (see note) 250 ml cream 250 grams bittersweet chocolate 1/2 tablespoon butter
Make the crust. Wrap it tightly and place it in the refrigerator to rest for at least half an hour.
Line the tart mold with parchment paper.
Roll the pasta frolla into a disk about 1/8" thick. Carefully roll it around the pin then unroll to drape over the mold. Gently press it in to line the bottom and sides.
Let the excess dough fall over the edges, then press all around with a rolling pin to let the overhanging dough fall off. Prick the bottom and place in the freezer.
Pre-heat the oven to 325˚.
Roughly chop the walnuts.
Gently heat the caramel sauce in a small sauce pot. Pour in the walnuts and mix to coat. Let cool to lukewarm.
In the meantime, par-bake the tart shell for about 10 minutes.
Remove from the oven and spread the walnuts and caramel on the bottom of the tart shell in a thin, even layer.
Return to the oven for an additional 10 to 15 minutes. Remove and let cool completely.
In the meantime, chop the chocolate and place in an aluminum bowl with the cream.
Set the bowl on a sauce pot over simmering water, ensuring the bottom of the bowl does not touch the water and the water does not come to a boil.
The steam will warm the cream and melt the chocolate. Whisk everything together to a homogeneous color and velvety appearance. Stir in the butter.
Pour the chocolate ganache into the tart shell and over the walnuts in caramel. Let set until thick enough to be cut without running.
NOTES:
I used a shelf stable salted caramel sauce I made in a canning class with the great Shakirah Simley. If you are inclined to make fresh caramel sauce, there are many great recipes to follow.
The completely assembled tart is best left to set at room temperature, but, if in a pinch, do place it in the refrigerator to thicken more quickly.
While butter is not necessary for the ganache, I find it gives it a sheen finish I enjoy.