So this tart is just ridiculous.
I haven’t made something twice in a row in a really long time. Blogging just doesn’t allow for it – I am constantly wanting to try new things, so that I can test out different recipes, and so I always have something fresh to share with you.
But this one was just THAT good, that I had to bake it twice.
The photos you see are from the first time I made this tart. I used my usual pie pastry recipe as the crust and followed the recipe with the filling, using pecans.
But the recipe I’m sharing with you today is from the second time I made this tart. I tried out a new pastry technique, altered the filling a little, and changed up the nuts.
The results blew my mind.
So firstly, let’s talk pastry.
This pastry goes against everything I was ever taught. It adds flour to liquid. That forms gluten. It should be chewy and tough.
But it’s not. It’s the most amazing pastry I have ever tried.
It is buttery, and flaky, and crumbly, and buttery, and words can’t even describe, but I would lick every last crumb out of that tart pan if it were socially acceptable to do so.
I have found new tart pastry love, and I will never look back.
And the filling. Oh my gosh, the filling.
It’s chocolate-y, and sticky, and kind of caramel-y, and gooey, like a cross between a pudding and a brownie. With crunchy nut bits. I’m not even kidding.
Then I threw some coffee in there, and it took it to a whole other level.
This is my new favourite thing. I’m about to bake it for a third time. With macadamias. They’re possibly even better than the original pecans.
So do yourself a favour. MAKE THIS TART. Okay? (Sorry about the shouting. But it’s totally necessary.)
- For the tart pastry:
- 90g unsalted butter (3 oz)
- 3 tbsp water
- 1 tbsp vegetable oil
- 1 tbsp sugar
- Pinch of salt
- 1 cup flour (150g, 5 oz)
- For the filling:
- ⅔ cup brown sugar, packed
- ⅔ cup light corn syrup (glucose)
- 110g unsalted butter, diced (1/2 cup)
- 170g dark chocolate, chopped – I used chocolate with roasted almonds inside (6 oz)
- 4 eggs
- 2 tsp instant coffee, ground up finely
- ½ tsp salt
- 1 tsp vanilla extract
- 1 heaping cup of roasted pecans or macadamias, roughly chopped
- To make the tart pastry, preheat the oven to 200 C (400 F) and lightly butter a 10 inch tart pan with removable bottom.
- Place the butter, water, oil, sugar and salt in an overproof bowl.
- Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
- Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
- Put the dough into the base of the tart pan, reserving a nub about the size of a raspberry to patch up cracks later.
- Press the dough around the base of the pan with a spatula, and then once it is cool enough to handle, use your hands to evenly press it into the base and up the sides of the tart tin.
- Prick the dough all over with a fork and place the tart pan on a baking tray.
- Bake for 15 – 20 minutes, until the pastry is golden brown all over.
- Remove from the oven and patch up any cracks with the reserved dough. Allow to cool slightly.
- To make the tart filling, reduce the oven to 180 C (350 F).
- Place the brown sugar, glucose and butter in a medium saucepan over a low heat.
- Cook, stirring occasionally, until the butter is melted and the ingredients are combined.
- Turn off the heat, add the chopped chocolate and allow to sit, without stirring, for 2 – 3 minutes.
- In the meantime, whisk together the eggs, coffee, salt and vanilla in a large bowl.
- Scatter the nuts evenly over the base of the tart pastry.
- Now stir the chocolate mixture until it is well combined, and pour half of it into the eggs. Whisk until it is well combined, then add the remaining half and whisk again.
- Pour the chocolate filling over the nuts. Be careful as it will be very full.
- Place the tart back in the oven and bake for about 30 minutes, until the center is just set.
- Allow to cool completely before removing from the tart tin. Serves 10.