Walnut, Caramel and Chocolate Ganache Tarts

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Oh Hello! Remember me?! Fiona. It’s been a while so I won’t be offended if you’ve forgotten, since I essentially fell off the interwebs once I got to England. But now I’m back! And since my return we have a new addition to our household; a Candy Apple Red KitchenAid Standing Mixer!! I’ve had my eye on this particular colored mixer for quite some time now. It was Candy Apple Red or NOTHING!! And let me tell you how much I love her! So so much do I love her. I am certain that this is how parents feel about their children; certain of it! Owning one should be a birth right. They should just hand them out to everyone at birth like, “Welcome newborn! Congratulations on taking your first breath. Here’s a KitchenAid mixer to aid you in all your future cooking endeavors!”

Anyway, to combat my overwhelming excitement and to christen our new addition Tope and I decided to make Walnut, Caramel and Chocolate Ganache Tartlets.

This was another episode in mine and Tope’s late night baking sessions, and I’ll tell you this; it was time consuming! There was probably a more efficient way to do things but for some reason there was  a lot of waiting time for Tope and I. There was so much cooling, refrigerating, resting, waiting waiting waiting….waiting.

Don’t get me wrong, the tarts turned out really well, but you should allow for a substantial amount of time for your first attempt at this one.

Crust: makes 6-8 tiny tarts or 4-5 4×3/4″ tarts

  •  2 cups all purpose flour
  • 1 cup ground walnuts
  • 1/2 cup butter (diced)
  • 1-2 egg yolks (if the eggs are big one will do it) – we still used 2 large yolks
  • 2 tbsp cold water per egg yolk
  • for sweeter crust add 1-2 tbsp granulated sugar (optional)

Mix flour and diced butter until it starts to come together .
Add yolk(s) and water and mix until smooth dough forms.
Wrap dough in plastic wrap and refrigerate for at least 30 min.
Heat oven to 400°F.
Grease tart pans and roll out cold dough (about 3mm) on a floured surface.
Cut out rounds slightly larger than the tart pan. *Tip: We left the dough a little thicker and used the tart pan to cut out circles and stretched/pressed the thick dough into the pan and it fit perfectly
Pierce the bottom of the dough crust with a fork like you would with the top of a pie.
Place parchment paper in tart pan on top of dough and fill with dry beans or rice.
Bake for 10-12 minutes until edges are golden brown.
Remove parchment paper and rice/beans and bake for another 5 minutes.

Caramel Filling

  • 2 cups sugar
  • 125 g diced butter (about 9 tablespoons or a bit over 1/2 cup)
  • 3/4 cup heavy cream

Heat sugar in a saucepan without stirring.
Stir once sugar starts to melt and turns an amber-brown color.
Remove from heat and stir until all sugar is melted then add butter. *be careful caramel is HOT!
Heat heavy cream in another saucepan.
Once butter is added to sugar, it will start to curdle, but just keep stirring and it will come together.
Put saucepan back on the heat and add cream a little at a time. *be careful caramel will spatter
Let caramel boil for a couple minutes, then remove pan from heat.
Let cool.

*If you experience hardening like we did, just slowly bring back to a heat and add more cream.

Chocolate Ganache: Filled 6 4×3/4″ tart pans

  • 1 cup heavy cream
  • 1 cup chocolate (chopped or chips)

Place chocolate in a large bowl.
Heat heavy cream on medium high until it comes to a boil.
Remove from heat and immediately pour cream over chocolate and stir until completely mixed.
Allow ganache to cool. The longer you allow the ganache to cool, the thicker it will set.

Pour 2 tablespoons caramel into each tartlet.  Refrigerate for 30 min.  Spoon chocolate ganache over caramel almost to the top.  Garnish with crushed walnuts.  Refrigerate a couple hours before searching to let ganache and caramel to set.

3 Responses to “Walnut, Caramel and Chocolate Ganache Tarts”
  1. These look Wonderful !! How did they taste ?

  2. Macey says:

    Fionaaaa – I’m unbelievably jealous of your KitchenAid!!

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