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.

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120g Unsalted butter
50g Icing sugar
1g Salt
45g Eggs
200g Medium protein flour
25g Almond powder



- 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



2. dark chocolate & dates filling



50g Milk
60g Yogurt
60g Cream
80g Embassy Continental Blend Dark Chocolate Couverture 75%
50g Embassy Equatorial Blend Dark Chocolate Couverture 56%
62.5g Eggs
20g Corn starch
100g Chopped dates



- 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



50g Water
100g Sugar
50-100g Walnuts



-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



Finely chopped dates
Whole dates



- 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


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