Chocolate and Mixed Nut Tart
Indulge in the rich decadence of a Chocolate and Mixed Nut Tart, a show-stopping dessert that's perfect for special occasions or an elegant treat. This recipe combines a buttery, melt-in-your-mouth tart crust with silky dark chocolate ganache, creating the perfect base for a topping of toasted mixed nuts glazed with honey and sprinkled with sea salt flakes. The contrast of creamy chocolate, crunchy nuts, and a hint of salt creates a harmonious balance of flavors and textures in every bite. With a straightforward preparation process and a stunning finish, this tart is not only visually impressive but also irresistibly delicious. Whether served at a dinner party or enjoyed as a luxurious weekend indulgence, this tart is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams powdered sugar
- 100 grams unsalted butter (cold, cubed)
- 1 large egg yolk
- 2 tablespoons ice water
- 200 grams dark chocolate
- 200 milliliters heavy cream
- 2 tablespoons unsalted butter (softened)
- 150 grams mixed nuts (e.g., almonds, hazelnuts, pistachios, pecans)
- 2 tablespoons honey
- 1 teaspoon sea salt flakes
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch tart tin with removable base.
In a large mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Add the egg yolk and ice water, a little at a time, and mix until the dough comes together. Be careful not to overwork it.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 15–20 minutes.
Roll the chilled dough out on a floured surface to fit the tart tin. Gently press it into the tin, trimming off any excess. Prick the base all over with a fork and chill in the freezer for 10 minutes.
Line the chilled tart shell with parchment paper and fill with baking beans or dry rice. Blind bake for 15 minutes, then remove the parchment and weights and bake for a further 5–7 minutes until lightly golden. Set aside to cool.
While the tart shell cools, chop the dark chocolate and place it in a heatproof bowl.
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until smooth. Stir in the softened butter until fully incorporated.
Toast the mixed nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Remove from heat and mix with the honey and sea salt flakes.
Pour the chocolate ganache into the cooled tart shell, spreading it evenly. Scatter the mixed nuts over the top, pressing them lightly into the ganache.
Refrigerate the tart for at least 2 hours, or until the ganache is set.
Remove the tart from the tin, slice, and serve. Enjoy your delicious Chocolate and Mixed Nut Tart!
Nutrition Facts
Calories |
4699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.1 g | 412% | |
| Saturated Fat | 151.2 g | 756% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 2079 mg | 90% | |
| Total Carbohydrate | 389.9 g | 142% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 188.5 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 366 mg | 28% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 2765 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
