Double Walnut And Chocolate Tart
|All purpose flour||325 Milliliter (1 1/3 Cups)|
|Ground walnuts||75 Milliliter (1/3 Cup)|
|Granulated sugar||25 Milliliter (2 Tablespoon)|
|Butter||125 Milliliter (1/2 Cup)|
|Shortening||50 Milliliter (1/4 Cup)|
|Water||25 Milliliter (2 Tablespoon)|
|Semi-sweet chocolate||2 Ounce, melted (60 Gram)|
|Granulated sugar||250 Milliliter (1 Cup)|
|Corn syrup||250 Milliliter (1 Cup)|
|Butter||25 Milliliter, softened (2 Tablespoon)|
|Vanilla liqueur/Coffee liqueur||2 Teaspoon|
|Semi-sweet chocolate||3 Ounce, coarsely chopped (90 Gram)|
|Coarsely chopped walnuts||375 Milliliter (1 1/2 Cups)|
In large bowl, combine flour, walnuts, sugar and salt.
With pastry blender or two knives, cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces.
Combine egg yolk and water; drizzle over dry ingredients, tossing lightly with fork.
Press into disc; wrap and refrigerate for 1 hour.
On pastry cloth and using stockinette covered rolling pin, or between two sheets of waxed paper, roll out pastry to 1/4 inch (5 mm) thickness.
Ease into 11 inch (28 cm) flan pan with removable base; trim excess pastry.
FILLING: In large bowl, beat together eggs, sugar, corn syrup, butter and vanilla; stir in chocolate and walnuts.
Spoon into tarte shell.
Bake in 375Â°F (190Â°C) oven for about 45 minutes or until pastry is browned and tester inserted into center of filling comes out clean.
Let cool on wire rack.
Drizzle melted chocolate over tarte.