Nut tart with chocolate
8 servings
60 minutes
Nut tart with chocolate is an exquisite dessert of French cuisine, combining a delicate shortcrust base with a rich nut-chocolate filling. The origins of this recipe trace back to the traditions of classic tarts, where flavor harmony is achieved through the use of natural ingredients. The crispy dough with a vanilla aroma is complemented by a tender, slightly chewy mass of dark chocolate, honey, and walnuts. A light citrus note from orange zest adds freshness, while powdered sugar finishes the composition with delicate sweetness. This tart is perfect as an exquisite treat for tea or coffee, and its rich taste and texture make it a worthy centerpiece for festive tables.
1
For the test, sift the flour and chop it with 100 g of cold butter, add 40 g of sugar. Then beat 2 yolks with the seeds of 1/3 of a vanilla pod and add to the flour and butter mixture. Knead the dough and add 1 tablespoon of honey. Bring the mixture to homogeneity, place it in a mold, and prick the dough. Put it in the freezer for 20-30 minutes.
- Wheat flour: 200 g
- Butter: 2 tablespoons
- Sugar: 90 g
- Egg yolk: 2 pieces
- Vanilla pod: 0.3 piece
- Honey: 3 tablespoons
2
For the filling, beat an egg with 2 tablespoons of honey, zest, and 50 g of sugar. Melt 100 g of chocolate with 2 tablespoons of butter in a water bath. Shell the nuts and set aside about 20 beautiful halves for decoration; grind the remaining approximately 120 g into fine crumbs in a blender. Add the crushed nuts to the mixture and mix well until thick. Spread it in the dough-lined form, smooth it out carefully, place the nut halves on top, and bake in a preheated oven at 180 degrees for 20 minutes.
- Chicken egg: 1 piece
- Honey: 3 tablespoons
- Orange zest: 1 piece
- Sugar: 90 g
- Dark chocolate: 100 g
- Butter: 2 tablespoons
- Walnuts: 150 g
- Walnuts: 150 g
3
When ready, leave the tart in the oven for 7 minutes, take it out, and sprinkle with powdered sugar.
- Powdered sugar: 2 tablespoons