Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 1/2 c. all-purpose flour
- 2/3 c. slivered almonds toasted
- 1/4 c. walnuts toasted
- 1/2 tsp salt
- 1/3 c. powdered sugar
- 1/2 c. unsalted butter - (1 stick) room temperature, cut into pcs
- 1 lrg egg beaten to blend
- 2 c. sugar
- 1/2 c. water
- 1/4 c. light corn syrup
- 1/2 c. unsalted butter - (1 stick) cut into pcs
- 1/2 c. whipping cream
- 2 Tbsp. creme fraiche or possibly lowfat sour cream
- 1 c. walnuts toasted, and finely minced
- 1 c. heavy whipping cream
- 7 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
Direcciones
- For Crust: Blend flour, almonds, walnuts, and salt in processor till nuts are finely grnd. Add in powdered sugar and combine using on/off turns. Add in butter; using on/off turns, cut in till coarse meal forms. With machine running, slowly add in egg. Blend till moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate30 min.
- Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Trim excess dough flush with top edge of pan. Pierce bottom of dough all over with fork. Refrigerate30 min.
- Preheat oven to 325 degrees. Bake crust till golden brown, about 35 min. Transfer to rack and cold completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- For Filling: Place sugar, 1/2 c. water, and corn syrup in heavy large saucepan. Stir over low heat till sugar dissolves. Increase heat and boil without stirring till syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 min. Remove from heat. Whisk in butter and cream (mix will bubble vigorously). When bubbling subsides, whisk in creme fraiche. Cold caramel till beginning to thicken. Stir in walnuts. Pour caramel into prepared crust. Let stand 15 min to spread.
- For Chocolate Glaze: Bring cream to boil in medium saucepan. Remove from heat. Add in chocolate and stir till melted and smooth. Cold 5 min. Pour sufficient glaze over caramel to cover and fill tart to just below edge of crust (reserve remaining glaze for another use). Let stand till set, about 2 hrs. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- This recipe yields 12 to 16 servings.
- Comments: A classic combination of tender shortcrust pastry and soft, candy-like caramel filling.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 12 servings | |
| Calories 549 | |
| Calories from Fat 305 | 56% |
| Total Fat 35.28g | 44% |
| Saturated Fat 19.33g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 121mg | 5% |
| Potassium 220mg | 6% |
| Total Carbs 60.75g | 16% |
| Dietary Fiber 3.8g | 13% |
| Sugars 39.03g | 26% |
| Protein 6.12g | 10% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
