Dark Chocolate and Dates Tart with Caramelized Walnuts
The sweetness of dates and caramelized walnuts are complemented very well by the richness of our Continental 75% and Equatorial 56% dark chocolate ganache.
RECIPE INSTRUCTIONS
1. SUGAR DOUGH
Ingredients:
120g
Unsalted butter
50g
Icing sugar
1g
Salt
45g
Eggs
200g
Medium protein flour
25g
Almond powder
Preparation:
- In a mixing bowl, cream the butter with icing sugar and salt using a beater - Add in the eggs slowly, don’t forget to scrape the bowl for an even mixture - Add in the flour and almond powder, mix well - Cover the dough with plastic wrap and chill in the freezer for 30 minutes - Roll the sugar dough as thin as possible (2-3 mm) in between two parchment paper - Cut the dough to the shape of the tart ring, and chill again for 10 minutes - Brush the tart ring with butter - Place the dough on a tray lined with Silpat. Shape the sides of the dough following the tart ring - Gently poke the dough all the way through with a fork - Bake the dough at 155°C for 10-12 minutes or until half-baked
- Heat the milk, yogurt and cream - Pour over the chocolates, mix well into a ganache - Put eggs, corn starch and chopped dates - Add in the ganache and blend all together
3. caramelized walnuts
Ingredients:
50g
Water
100g
Sugar
50-100g
Walnuts
Preparation:
-Make a sugar syrup by heating the water and sugar - Pour over the walnuts. Let rest for 15 minutes - Bake the sugar-glazed walnuts at 160°C for 10 minutes. Flip the walnuts every 5 minutes
4. assembly
Ingredients:
Finely chopped dates
Whole dates
Preparation:
- Prepare the tart and add a thin layer of finely chopped dates - Add in 12 grams of the dark chocolate & dates filling - Top the tart with 1 piece of caramelized walnut and 1 whole date - Bake at 165°C for 15-18 minutes or until golden brown
