| Caramel Nut Tart |
| Caramel Nut Tart Ingredients 1 ½ cups pecans 1 ½ cups walnuts 1 stick of unsalted butter 1 cup packed light brown sugar ½ cup honey ½ cup heavy cream 2 ounces of bittersweet chocolate 1 pre-baked tart shell made with Pecan Short Dough Preparation Preheat oven to 350° Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack. Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. This can also be done in the microwave on 25 second bursts – just be sure to stir between bursts. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered. |
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