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pastry for shell
7 oz sugar
3 oz water
-
2 Tbsp cream or creme fraiche
5 oz walnuts
2 oz pine nuts
3 eggs
2 Tbsp brandy
1/2 tsp vanilla
chocolate ganache
4.5 oz cream - heavy
4.5 oz chocolate - semisweet
=Roll tarte shell from pastry, chill. Heat sugar with water until sugar is melted, boil until light caramel. Carefully add cream and nuts. Rest until cool to touch, add eggs and rest of ingredients.
Heat oven to 375F with a sheetpan inside. Fill tarte shell, place on hot sheetpan. Bake ~20mins till firm. Cool. Make ganache by bringing the heavy cream just to a boil, and in a mixing bowl, pour over the chocolate. Wait one minute then stir with a whisk till smooth. Immediately top the tarte with the ganache and garnish with walnuts. Chill completely, slice and serve.
7 oz sugar
3 oz water
-
2 Tbsp cream or creme fraiche
5 oz walnuts
2 oz pine nuts
3 eggs
2 Tbsp brandy
1/2 tsp vanilla
chocolate ganache
4.5 oz cream - heavy
4.5 oz chocolate - semisweet
=Roll tarte shell from pastry, chill. Heat sugar with water until sugar is melted, boil until light caramel. Carefully add cream and nuts. Rest until cool to touch, add eggs and rest of ingredients.
Heat oven to 375F with a sheetpan inside. Fill tarte shell, place on hot sheetpan. Bake ~20mins till firm. Cool. Make ganache by bringing the heavy cream just to a boil, and in a mixing bowl, pour over the chocolate. Wait one minute then stir with a whisk till smooth. Immediately top the tarte with the ganache and garnish with walnuts. Chill completely, slice and serve.
