Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour 15 minutes
A chocolate walnut tart turns on two parts: a shell that shatters and a dense soft chocolate filling studded with walnuts. It works because the bite breaks the shell first and only then reaches the smooth filling. The hardest part is keeping the base flat and dry, since a wet base leaves the whole tart limp.
Rubbing the butter into the flour has to stop at the right moment, when the mixture looks like coarse crumbs. Work it any further and the gluten builds, leaving a shell as chewy as bread rather than crisp.
This batch weighs about 386g, at roughly 325 calories per 100g.
Method
Melt 60g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 20g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
Add 20g of butter to the still hot chocolate bowl, stir until it melts through, then lift it off the pot to cool a little.
Leave 40g of butter in a large bowl at room temperature to soften.
Tip 100g of flour and 9g of kOBE Monk Fruit Blend into the bowl with the butter, mix, then rub with the fingers until the mixture looks like coarse crumbs.
Pour in 33g of water a little at a time, bring it together into a dough, and rest it for 15 minutes.
Roll the dough out into a thin round, lay it in the tin, press it evenly up the sides, then roll the pin across the rim to trim off the excess.
Prick the base a few times with a fork so it does not puff, line it with foil, and fill it with beans or rice.
Heat the oven to 175 degrees C, bake the shell for 15 minutes, then take the beans out and bake for another 15 minutes.
Beat 1 egg yolk with 2 egg whites and add them to the chocolate bowl in three additions, stirring as you go, then add 20g of cocoa powder and mix until even.
Scatter a layer of walnuts over the baked shell and pour the filling in.
Bake for about another 20 minutes and it is done.
Tips
Blind baking with beans or rice keeps the base flat, and the weights come out early enough for the inside of the shell to turn golden and crisp.
Stop rubbing the butter into the flour the moment the mixture looks like coarse crumbs, because overworking makes the shell tough.
Toast the walnuts in a dry pan for a few minutes before scattering them, and they taste nuttier and more fragrant.
A single drop of water seizes chocolate on the spot, so wipe the bowl and the whisk dry before melting.
Let the tart cool completely before taking it out of the tin, since a warm filling is soft and breaks easily.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.