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Milk chocolate and walnut tart
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Prep Time:
30 minutes
Cook Time:
27 minutes
Total Time:
57 minutes
Decadent chocolate-walnut lattice pie: a visual and culinary delight.
Ingredients:
  • 70.95 gm caster sugar
  • 437.50 ml plain flour
  • 190g butter, chilled, chopped
  • 3 eggs
  • 20.00 gm chilled water
  • 287.50 gm walnuts, toasted
  • 1/2 x 200g block milk chocolate, chopped
  • 90.00 gm brown sugar
  • 4.40 gm vanilla extract
  • Double cream, to serve
  • Icing sugar mixture, to serve
Instructions:
  • Set aside 2 teaspoons of caster sugar. Combine flour, 125g butter, and the rest of the caster sugar in a food processor. Pulse until the mixture looks like fine breadcrumbs. Add 1 egg and pulse to mix. Slowly add chilled water and pulse until the dough comes together in a ball, adding more water if needed. Place the dough on a floured surface, press into a disc shape, wrap in plastic, and chill in the fridge for 30 minutes.
  • Preheat the oven to 200°C/180°C fan-forced. Roll out the pastry on a lightly floured surface until it's 3mm thick and approximately 30cm round. Line a 3cm-deep, 24cm round loose-based fluted flan tin with the pastry, trimming any excess. Re-roll the extra pastry and cut it into nine 1cm-wide strips.
  • Spread walnuts on a baking tray and toast for 3 to 4 minutes until fragrant. Let cool. Melt chocolate in a heatproof glass or ceramic bowl over simmering water, stirring with a metal spoon until smooth. Cool slightly.
  • Combine walnuts, brown sugar, and the rest of the butter in a food processor and pulse until coarsely chopped. Add vanilla, melted chocolate, and the remainder of the eggs. Pulse until well combined. Spread the walnut mixture evenly into the pastry case and smooth the top.
  • Create a beautiful lattice pattern with pastry strips over the pie. Sprinkle the lattice with the reserved sugar. Bake until golden brown and fully cooked, about 20 minutes. Let it cool for 10 minutes, then dust with icing sugar mixture and serve with double cream.

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