Project Pastry Queen: Silken Chocolate-Walnut Tart

It’s my turn to host Project Pastry Queen this week and I am so glad I chose this recipe! Just in time for Valentine’s Day, this tart is a rich and decadent chocolate masterpiece. I really enjoyed that the recipe didn’t call for any super-expensive ingredients or unusual equipment but still produced a fancy holiday-worthy dessert.

I only made one change to the original recipe and that was to bake it in a 9×9 square pan instead of a 10-inch tart pan. Once I had the tart dough chilling in the refrigerator, I searched high and low for my tart pan but couldn’t find it. ¬†Sometimes Big Man unloads the dishwasher and finds new cabinet “homes” for my baking equipment. And sometimes I let Little Man play with my not-sharp-or-dangerous kitchen tools. So. . .there are quite a few possibilities for where the tart pan is actually located right now.

Anyway, I just used a square pan and called it good. The tart doesn’t look as fancy on the whole as one made in a tart pan, but tastes just as good. Regardless, this dessert was fantastic and definitely a winner for Valentine’s Day or any time you get a serious chocolate craving.

You can check out how other PPQ members put their spin on this recipe by clicking here.

Silken Chocolate-Walnut Tart (from The Pastry Queen by Rebecca Rather)

Tart Crust

2 cups flour
1/2 tsp salt
1/3 cup sugar
2/3 cup (11 tbs) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1/4 cups chilled heavy whipping cream


1-1/2 cups coarsely chopped walnuts
3/4 cups (1-1/2 sticks) unsalted butter
14 ounces chocolate (semisweet or bittersweet or a mix), chopped
1-1/2 cups sugar
3 large eggs
2 tsp. vanilla extract
1/2 tsp salt
2/3 cup heavy whipping cream
2 tbs. whiskey or dark rum (optional)

To make the tart dough, combine the dry ingredients in the bowl of a stand mixer. Add in the butter cubes and mix on low speed until the dough looks crumbly (about 1-2 minutes). Whisk the egg and cream together in the small bowl, then add to the dough. Mix on low speed just until the dough comes together (you may need to add a little more cream, do so 1 tbs. at a time). Form the dough into a disk, cover in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Roll out the chilled dough and press into a 10 inch tart pan. Line a baking sheet with parchment paper or a silicone baking mat. Place the nuts on the sheet in a single layer and toast in the oven 7 to 9 minutes until lightly browned and fragrant. Set aside to cool.

To make the filling, place the chocolate and butter in a microwave safe bowl and melt in the microwave, heating 30 seconds at a time and stirring in between. Alternately, melt in a double boiler or in a saucepan over very low heat. Once the chocolate and butter are melted, remove from heat and add the sugar, stirring until smooth. Add in the eggs, one at a time, whisking until smooth. Add in the vanilla, salt, cream, and whiskey and stir until smooth.

Spread the nuts in a single layer in the dough-lined tart pan. Pour the chocolate mixture evenly over the nuts. Bake for 50 minutes. The tart should still be slightly loose in the center, but will firm up as it cools. Allow to cool completely before cutting (refrigerate to speed up the process). Use a sharp knife to cut thin slivers (it is rich!). Enjoy chocolate bliss.


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