CHOCOLATE ESPRESSO NUT TART
 
 
Ingredients
  • 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
Method
  1. To make the tart pastry, preheat the oven to 200 C (400 F) and lightly butter a 10 inch tart pan with removable bottom.
  2. Place the butter, water, oil, sugar and salt in an overproof bowl.
  3. Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
  4. 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.
  5. Put the dough into the base of the tart pan, reserving a nub about the size of a raspberry to patch up cracks later.
  6. 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.
  7. Prick the dough all over with a fork and place the tart pan on a baking tray.
  8. Bake for 15 - 20 minutes, until the pastry is golden brown all over.
  9. Remove from the oven and patch up any cracks with the reserved dough. Allow to cool slightly.
  10. To make the tart filling, reduce the oven to 180 C (350 F).
  11. Place the brown sugar, glucose and butter in a medium saucepan over a low heat.
  12. Cook, stirring occasionally, until the butter is melted and the ingredients are combined.
  13. Turn off the heat, add the chopped chocolate and allow to sit, without stirring, for 2 - 3 minutes.
  14. In the meantime, whisk together the eggs, coffee, salt and vanilla in a large bowl.
  15. Scatter the nuts evenly over the base of the tart pastry.
  16. 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.
  17. Pour the chocolate filling over the nuts. Be careful as it will be very full.
  18. Place the tart back in the oven and bake for about 30 minutes, until the center is just set.
  19. Allow to cool completely before removing from the tart tin. Serves 10.
Recipe by Butter Baking at https://www.butterbaking.com/2013/04/29/chocolate-espresso-nut-tart/