Chocolate Tart with Caramelized Walnuts

The buttery crust offers a satisfying crunch, while the silky chocolate ganache melts in your mouth. Add to that the irresistible caramelized walnuts, and you’ve got a sweet treat that’s both decadent and unforgettable! This is a stunning dessert recipe by Greek celebrity Chef Giorgos Tsoulis that you’ll certainly want to bookmark.

For the dough:

• 100 g cold butter cut into cubes
• 250 g all-purpose flour
• 80 g powdered sugar
• 3 g baking powder
• 1 pinch of salt
• 1 medium egg

For the glaze:

• 1 medium egg yolk diluted with a little milk

For the caramelized walnuts:

• 170 g honey
• 90 g brown sugar
• 3-4 tbsp heavy cream
• 160 g butter
• 320 g walnuts

For the chocolate ganache:

• 100 ml heavy cream
• 150 g dark chocolate finely chopped

For serving:

• Vanilla ice cream or ice cream of your choice
• Ground cinnamon

For the dough:

• In a mixing bowl, add the butter, flour, powdered sugar, baking powder, salt, and egg. Mix on medium to high speed until a homogeneous dough forms.
• Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 160° C/320° F, on convection mode.
• On a clean work surface, place two sheets of parchment paper, sprinkle them with flour, and roll out the dough between them using a rolling pin. If the dough sticks, sprinkle a bit more flour.
• Grease and flour a 25 cm (10 inch) round tart pan with a removable base, place the dough inside, and press it firmly against the bottom and sides of the pan. Use a knife to trim any excess dough.
• Prick the entire surface of the bottom with a fork, cover with a sheet of parchment paper, and add rice or beans to cover the bottom. This creates weight to prevent the dough from puffing up while baking.
• Bake in the oven for 30 minutes, then remove the parchment paper and beans. Brush the tart with the egg wash and bake again until it turns golden brown.

For the caramelized walnuts:

• Place a saucepan over medium to high heat and add the honey, brown sugar, heavy cream, and butter. Stir and cook until a dark caramel forms.
• In a bowl, combine the walnuts and the warm caramel, mix well, and spread the mixture evenly over the base of the tart.

For the chocolate ganache:

• Heat a saucepan over medium to high heat, add the heavy cream, and once it comes to a boil, remove from the heat. Add the chocolate and stir until the mixture is smooth and glossy.
• Pour the chocolate ganache over the caramelized walnuts and let the tart sit until the chocolate sets.
• Serve the tart with vanilla ice cream, sprinkling a little cinnamon on top.