Walnut Caramel Torte with Chocolate Ganache
Toasted walnuts in a creamy salted caramel sauce, topped with smooth chocolate ganache, in a flaky pie crust creates a stunning dessert for the holiday table!
Walnut Caramel Torte with Chocolate Ganache
CRUST:
1 1/4 cups all purpose flour
pinch of salt
1/2 cup (1 stick) chilled butter, cut into pieces
1 teaspoon vanilla extract
1 large egg yolk
2 tablespoons ice water (about)
FILLING:
1/2 cup firmly packed brown sugar
1/2 cup (1 stick) butter
1/3 cup plus 1 tablespoon honey
2 tablespoons granulated sugar
1/3 cup whipping cream
2 cups walnuts, toasted and coarsely chopped
1 teaspoon vanilla extract
TOPPING: (Ganache)
8 ounces, 60%- 70% dark chocolate or semi-sweet chocolate
1 cup heavy cream
extra whole and half walnuts for garnish
For Crust: Blend flour and salt tin food processor. Add butter and cut in using the pulsing setting, until mixture resembles coarse meal. Blend in vanilla and yolk. Pulsing, add water by tablespoons until dough begins to clump together. Gather dough into a ball, place on parchment paper and flatten into a disc. Cover completely with edges of parchment paper and chill for 30 minutes.
-Preheat oven to 325 degrees. Remove dough from fridge. Flour working surface lightly and roll dough out into an 11 inch circle between sheets of parchment paper. Peel off top paper and invert pastry into a 9 inch tart pan with a removable bottom. Lift and push pastry into the pan and up the sides. Trim edges of crust and finish edges by pinching or pressing with a fork. Freeze crust for 15 minutes. Line crust with parchment paper and fill with dried beans or baking ceramic pie weights. Bake 15 minutes. Remove pie weights and paper and continue baking crust until golden brown, about 15 minutes longer. Transfer to rack.
For Filling: Combine first 4 ingredients in a heavy medium saucepan. Stir over high heat until butter melts and mixture comes to a boil . Continue boiling until candy thermometer registers 238 degrees, stirring frequently, about 2 minutes. Remove pan from heat. Add cream and whisk until smooth (mixture will bubble.) Mix in nuts. Cool 5 minutes.
-Spoon filling into crust. Bake until filling darkens in color, bubbles around edges and thickens, about 30 minutes. Transfer to rack and cool completely.
For Topping: Bring cream to a low boil over medium-high heat in a small sauce pan. Place chocolate pieces in a small glass mixing bowl. Pour hot cream over chocolate and let sit for 15 minutes. With a spatula stir chocolate/cream mixture until the chocolate is completely melted and mixture is smooth. Let rest and thicken for a further 30 minutes. Pour and spread ganache over top of cooled tart making sure ganache is spread to the edges. Sprinkle lightly with powdered sugar and garnish with whole and halved walnuts. Makes 8 servings.
Line raw pastry with parchment paper and fill with ceramic pie weights
or dried beans to blind bake the crust.
Bake torte until sauce thickens and becomes darker in color, about 30 minutes.
Spread ganache over top of cooled torte and sprinkle lightly with powdered sugar. Garnish with walnuts.
The caramel filling is studded with nuts and frosted with rich, dark chocolate ganache.
An easy but delicious torte that features the lovely flavors of caramel, walnuts and chocolate.
