Chocolate Nut Tart
Indulge in the decadent fusion of rich chocolate and caramelized nuts with this irresistible Chocolate Nut Tart. Featuring a buttery, homemade pastry crust, a silky dark chocolate ganache filling, and a glossy layer of honey-drenched mixed nuts, this tart is a showstopper for any dessert table. Perfectly sweetened with the warm notes of light brown sugar and a hint of sea salt, every bite strikes a balance between creamy, crunchy, and luxurious. Whether you're hosting a dinner party or treating yourself to an elevated dessert, this tart is as delightful to make as it is to savor. Ready in just an hour with simple, pantry-friendly ingredients, it’s a crowd-pleasing masterpiece worth every step.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, diced)
- 50 grams granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 150 milliliters heavy cream
- 150 grams dark chocolate (finely chopped)
- 50 grams light brown sugar
- 150 grams mixed nuts (e.g., pecans, walnuts, almonds, hazelnuts)
- 2 tablespoons honey
- 1 pinch sea salt (optional, for topping)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch tart pan with a removable bottom.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, diced butter and incorporate into the mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
Mix in the egg yolk and cold water, one tablespoon at a time, until the dough comes together. Do not overmix.
Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
Roll out the chilled dough on a floured surface to fit your tart pan. Gently transfer it to the pan, pressing it into the edges and trimming any excess.
Prick the base of the crust with a fork, then line it with parchment paper and fill with baking weights. Bake for 15 minutes, then remove the parchment and weights, and bake for another 5 minutes until lightly golden. Let it cool completely.
To make the chocolate filling, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.
Pour the chocolate mixture into the cooled crust and spread evenly. Allow the tart to set in the fridge for about 15 minutes.
In a medium saucepan, combine the light brown sugar, honey, and a splash of water. Heat over medium heat, stirring, until the sugar dissolves. Add the mixed nuts and stir to coat. Cook for another 2-3 minutes until the nuts are caramelized.
Let the nut mixture cool slightly, then spread it over the chocolate layer. Sprinkle with a pinch of sea salt, if desired, for extra flavor.
Chill the tart for at least 1 hour before slicing and serving. Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 26.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 278 mg | 6% | |
*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.
