On our quest for the perfect chocolate and coffee combination we happened upon the classic gourmet chocolate tart and couldn't resist giving it our own unique twist. While this recipe is not the simplest one we've ever created, the end result is something to be marvelled. The caramelised walnuts alone are a treat for the tastebuds and when paired with a perfectly baked tart create a dessert that would have any dinner guest coming back for seconds.
We hope you enjoy baking this delicious dessert just as much as you and your guests will enjoy eating it.
230g plain flour
60g caster sugar
20g icing sugar
1 medium egg, beaten
1-2 tablespoons of ice water
150g toasted walnuts (toasted for approx. 10 minutes at 180)
2 shots of CRU Kafe Dark Roast espresso
75ml of double cream
pinch of salt
Chocolate Ganache250ml Double cream
200g dark chocolate (minimum 70% cocoa solids)
1 shot of CRU Kafe Dark Roast espresso
3 large eggs, beaten
pinch of salt
- Preheat the oven to 200C (180C fan).
- To make the pastry, combine the flour and sugars. Rub the butter into the mixture until it is sandy in colour and resembles breadcrumbs.
- Add the egg and mix, the pastry should start to come together, add small amount of ice water to any dry areas, until all the dough has come together.
- Wrap the pastry in clingfilm and rest in the fridge for at least 30 minutes, but ideally overnight.
- Grease a 27cm tart shell with butter.
- Remove the rested pastry from the fridge, remove from clingfilm and roll out between 2 sheets of baking parchment. Roll to a thickness of approximately 3 mm. Place your rolling pin underneath the pastry and carefully transfer to the tart shell. Press the pastry down into the shell and trim the edges. The pastry will shrink during cooking, so when trimming leave the pastry above the sides of the tart shell. Rest in the fridge for at least 30 minutes.
- Whilst waiting for your pastry to rest, make your caramelised walnuts. Combine your sugar and coffee and in a heavy based saucepan. Stir well. Place on a medium to high heat. Swirl the pan but do not stir. The sugar and coffee will begin to caramelise. After several minutes, when the caramel is fairly dark, add the cream, butter and salt at the same time and remove from the heat. Stir to combine. Add the walnuts and stir again.
- Pour the nuts and caramel onto a sheet of baking parchment and allow to cool. Once cooled roughly chop and set aside.
- When your pastry has finished resting cover with baking parchment and fill with ceramic baking beans. Blind bake in the oven for approximately 10 minutes. Remove baking beans and parchment and bake for a further 5-10 minutes until the pastry is golden.
- Decrease the oven temperature to 180.
- Add the chopped caramelised nuts and any remaining caramel into the base of the tart shell. Be sure to keep some aside to garnish your tart later.
- To make the ganache, place the cream in a heavy-based saucepan and place over a medium heat until the milk is scalded but not boiling. Remove from the heat and add the chopped chocolate and coffee. Allow to sit, covered for several minutes. Stir the melted chocolate, coffee and milk together. Add the eggs gradually, mixing well. Add the pinch of salt.
- Pour into the Tart shell and bake for a further 20 minutes at 180.
- Once baked, remove from the oven and allow to cool. Use your remaining caramelised walnuts to garnish your delicious tart.
- Slice up and enjoy.