When popular cooking teacher Hugh Carpenter comes to demonstrate and make lunch, I always learn something wonderful from him. Last week he made a decadent chocolate tart that I loved. This is not a copy of his tart, but let’s just say that he was my spiritual advisor on the recipe. I changed the crust and made a few other minor tweaks. The tart is so rich that a small slice is satisfying. When Hugh made his tart last week, one of my guests loudly tried to oust the rest of the party to the next appointment so she could finish off any leftovers!
. 3 cups walnuts
. 1/2 cup white sugar
. 8 tablespoons butter
1. Mix together in a food processor.
2. Press into the bottom and up the sides of a 12 inch tart pan.
3. Bake for 10 minutes at 350 degrees. Remove and cool.
. 18 ounces bittersweet chocolate pieces
. 1 1/2 cups heavy cream
. 1 tablespoon vanilla extract
. 2 eggs and 3 egg yolks
1. Melt the chocolate with the cream using double pans(1 large pot with a little water and a smaller pot with the ingredients.
2. Whisk the eggs and egg yolks together and remove the melted chocolate-cream mixture from the stove and temper the eggs with the hot mixture.
3. Pour the mixture into the tart crust and refrigerate until set.
. 1 cup white sugar
. 1/4 cup water
. 3/4 cup heavy cream
. 2 tablespoons butter
1. Put the sugar and water in a heavy bottomed pot and melt over high heat until the sugar turns very brown. Do not stir…shake if you must!
2. Remove from the stove and slowly stir in the cream…it will foam up a lot.
3. Stir in the butter.
4. Pour over the chocolate layer and refrigerate until set.
5. Serve with whipped cream for further decadence!