Tuesday, November 23, 2010

Recipe Review: Chocolate Walnut Tart

I know what you're thinking...

"Sarah, you hate walnuts! Why are you making a Chocolate Walnut Tart?"

Well...I guess it's not really a Chocolate Walnut Tart if I substitute hazelnuts, is it? That's what I did anyhow. Hazelnuts and chocolate go better together than walnuts and chocolate in my opinion!


Recipe and commentary after the jump.. 

Chocolate Walnut Tart

Ingredients
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup light-colored corn syrup
2 tablespoons butter (at room temperature)
4 ounces bittersweet chocolate, finely chopped
1 cup walnut halves
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

1. Arrange 1 rack in lower third of oven. Preheat oven to 350°.

2. Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup, and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs.

3. Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

4. Spoon walnut mixture into prepared crust. Bake on bottom oven rack at 350° for 33 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter. Cut into wedges.

Nutritional Information

Calories: 292 
Fat: 18.3g (sat 5.9g,mono 5.1g,poly 6.2g)
Protein: 4.2g
Carbohydrate: 32.3g
Fiber: 1.4g
Cholesterol: 60mg
Iron: 0.9mg
Sodium: 165mg
Calcium: 24mg

Calorically, exchanging walnuts for hazelnuts decreases the total calorie count by about 12 calories. It's not a big difference, so I just used the calculated numbers from the recipe when I logged it.

I actually screwed this recipe up, but none of my taste testers seem to have noticed.  I overcooked the sugar/four mixture and caused it to caramelize and reach the wrong stage of sugar cooking. Oops. I managed to save it but I kept detecting tiny little crunches that didn't belong there.  However, despite that screw up this recipe was not what I was hoping.  I expected the chocolate flavor to pop, and be a richly chocolatey dessert. It wasn't and I used the Ghirardelli 60% cacao to make it.

Overall, this was an "eh" recipe, I will not be adding it to my repertoire.