This rich Bourbon-Caramel Chocolate Tart with a crisp walnut crust is sure to be a crowd pleaser any time of year.
Bourbon-Caramel Chocolate Tart with Walnut Crust
MAKES 1 (9½-INCH) TART
Ingredients
- 1 cup granulated sugar
- ¼ cup light corn syrup
- 2 tablespoons water
- ⅔ cup sweetened condensed milk
- ¼ cup unsalted butter
- 1 tablespoon bourbon
- 1½ teaspoons vanilla extract
- ¼ teaspoon sea salt flakes
- Walnut Crust (recipe follows)
- ½ cup chopped walnuts, toasted
- 2 (4-ounce) bars bittersweet chocolate, chopped
- 1 cup heavy whipping cream
- Whipped cream, chopped toasted walnuts, to serve
- Garnish: sea salt flakes
Instructions
- In a medium pot, bring sugar, corn syrup, and 2 tablespoons water to a boil over medium-high heat. Cook, stirring occasionally, until mixture reaches a deep amber color, 8 to 10 minutes.
- Remove from heat and whisk in condensed milk and butter. Whisk vigorously until smooth. Return to medium-low heat and cook until a candy thermometer registers 240°. Remove from heat and whisk in bourbon, vanilla, and sea salt. Pour into cooled Walnut Crust and let stand until completely set. Add walnuts in an even layer on top of cooled caramel.
- Place chocolate in a medium heatproof glass bowl. In a small pot, bring cream to a simmer over medium heat. Pour cream over chocolate. Whisk until smooth. Pour chocolate mixture over walnut layer and let cool completely. Serve with whipped cream and toasted walnuts. Garnish with sea salt, if desired.
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Walnut Crust
MAKES 1 (9½-INCH) TART
Ingredients
- ½ cup chopped, toasted walnuts
- ½ cup confectioners’ sugar
- 1½ cups all-purpose flour
- ½ cup cold unsalted butter, diced
- 1 egg yolk
Instructions
- Preheat oven to 350°.
- In the container of a food processor, add walnuts and sugar; pulse until ground. Add flour and pulse until just incorporated. Add butter and pulse until pea-size crumbs form. Add egg yolk and pulse just until dough comes together, 5 to 10 seconds.
- On a lightly floured piece of parchment paper, roll crust out to a ⅛-inch-thick, 11-inch round. Transfer to a 9½-inch tart dish, pressing into bottom and up sides (if dough cracks, gently press together). Freeze for 15 minutes.
- Top with a piece of parchment paper, letting ends extend over edges of dish. Add pie weights. Bake for 15 minutes. Carefully remove paper and weights. Bake until crust is golden brown, 15 minutes more. Let cool on a wire rack for 15 minutes.
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