Chocolate And Pine Nut Caramel Tart

What ever happened to Agustus Gloop from Willy Wonka?

That fat bast**d almost drowned in that river of cacao because he couldn’t control himself…and neither can we when it comes with anything to do with chocolate.

This epic chocolate tart recipe is decadent and delicious.

Want to know how to make the best chocolate tart?

Just follow these straight forward steps, and you and your friends will be indulging in multiple slices of heaven.

Chocolate And Pine Nut Tart

Prep Time: 1 hour, 30 minutes

Cook Time: 45 minutes

Total Time: 4 hours, 30 minutes

Yield: 2: 11inch tarts

Ingredients

  • 1 lb. 64% chocolate
  • 1 1/2 cups pine nuts
  • 5 cups heavy cream
  • 2 lbs. butter
  • 2 cups powdered sugar
  • 3 1/2 cups AP flour
  • 5 cups sugar
  • 4 lemons
  • 1 pint raspberries
  • 8 oz. mascarpone cheese
  • 1 dozen eggs
  • 2 whole vanilla pods
  • elder flower syrup
  • 3/4 cup light corn syrup
  • glucose
  • diamond kosher salt
  • sea salt
  • candy thermometer
http://epicfoodblog.com/chocolate-and-pine-nut-tart/

CHOCOLATE AND PINE NUT TART STEP 1: | MAKE THE TART DOUGH

This is not a regular american pie crust.  Not that there is anything wrong with that, its just not what we want for this particular tart.

This pate sucree dough is rich, buttery, and more like a cookie. It will set up perfectly for holding a firm pine nut caramel and chocolate ganache.

Start by weighing all of the ingredients.

chocolate tart dough ingredients

Sift the dry ingredients separately.

sifting flour for chocolate tart dough

Next, using a kitchen aid stand mixer on low speed, cream together the butter and powdered sugar.

creaming butter and sugar for chocolate tart dough

Slowly add the flour a little bit at a time while alternating with one egg at a time.

mixing chocolate tart dough

adding eggs to chocolate tart dough

Continue this process until all of the flour and eggs are incorporated.

alternating wet and dry ingredients for chocolate tart dough

alternating wet and dry ingredients for chocolate tart dough

Once dough is finished, wrap in plastic wrap and freeze till firm. Roughly 1 hour.

finished chocolate tart dough

TART DOUGH RECIPE:

2 cups powdered sugar

3 1/2 cups AP flour

9 oz. unsalted butter

2 eggs

 

Note: Make sure not to over mix, as this will cause a dense tart dough.

CHOCOLATE AND PINE NUT TART STEP 2: | TOAST PINE NUTS AND BLIND BAKE THE TART

Preheat an oven to 325° F

Once the dough is firm, roll out between two sheets of parchment paper, to 1/8 of an inch thick.

rolling out the chocolate tart dough

Using a rolling pin, line two 11 inch tart molds with the dough.  Make sure to press the dough into the corners of the mold and freeze again for another 45 minutes.

Once the tart is firm, lightly dock it using a fork.

docking the chocolate tart dough

Next, line the mold with parchment paper and cover with rice.

blind baking the chocolate tart

Bake the tart shell for 25 minutes and allow to cool to room temperature.

While the tart is cooling, toast the pine nuts for 10-12 minutes. Make sure to stir the nuts every 3-4 minutes to achieve an even color.

toasting pine nuts

 

Note: It’s OK if the dough tears in the mold, simply fix the tear with more dough like you are applying a band aid. You can easily substitute the rice with dried beans or marbles.

CHOCOLATE AND PINE NUT TART STEP 3: | MAKE THE CARAMEL AND FILL THE TARTS

It is important to make sure you use a candy thermometer for this recipe.

Start by measuring out the ingredients.

pine nut caramel ingredients

Add everything except the butter to a large sauce pot and cook on medium high while continually whisking.

cooking pine nut caramel ingredients

whisking pine nut caramel

Bring the temperature to 233° F, and at this point carefully add the tabs of butter.

Continue to whisk, and once all the butter has been added bring the temperature up to 244°F and pull off the heat.

finished pine nut caramel

While still hot, carefully pour the caramel into the tart shells about a 1/4 inch thick.

filling chocolate tart with pine nut caramel

Sprinkle the toasted pine nuts evenly over the caramel.

filled pine nut caramel tart

Freeze for 1 hour until firm.

CARAMEL RECIPE:

2 1/2 cups sugar

2 cups heavy cream

3/4 cup light corn syrup

4 oz. unsalted butter

1/2 teaspoon diamond kosher salt

 

Note: Be very careful when adding the butter as it will foam up. Always use a sauce pot with enough room for the caramel to rise.

CHOCOLATE AND PINE NUT TART STEP 4: | MAKE THE WHIPPED LEMON MASCARPONE

This is very simple and can be done while the caramel is getting firm.

Measure all ingredients separately. Place a sauce pot filled halfway with water on the stove and bring to a simmer.

whipped lemon mascarpone ingredients

Add all the ingredients except the butter into a bowl, and whisk over the double boiler.

whisking egg yolks, sugar, and lemon juice

Gently cook the lemon curd until thick and the temperature reaches 170°F.

Remove from the heat and stir the tabs of butter into the mixture.

adding butter to the lemon curd

Pass the lemon curd through a fine strainer to remove the lemon zest.

straining the lemon curd

Mix in a equal amount of mascarpone cheese, add to a squeeze bottle, and then refrigerate.

mascarpone and lemon curd

LEMON CURD RECIPE:

4 egg yolks

1/2 cup sugar

1/4 cup lemon zest

1/3 cup lemon juice

6 tbs. unsalted butter

CHOCOLATE AND PINE NUT TART STEP 5: | MAKE THE VANILLA AND ELDER FLOWER SYRUP

Remove the seeds from the vanilla pod with a paring knife.

removing seeds from vanilla bean

scraping seeds from vanilla bean

Add all the ingredients to a small sauce pot and simmer for 3 minutes until slightly thick.

simmering vanilla and elder flower syrup ingredients

Strain into a bowl and reserve for plating.

straining vanilla and elder flower syrup ingredients

VANILLA ELDER FLOWER SYRUP RECIPE:

2 oz. elder flower syrup

1 oz. lemon juice

1 tbs. glucose syrup

2 ea. vanilla pods

Note: You can substitute the syrup for fresh elder flowers. Just replace the elder flower syrup with simple syrup.

CHOCOLATE AND PINE NUT TART STEP 6: | FILL THE TARTS WITH GANACHE

This is an extremely easy final step for finishing the tart.

Bring the cream to a boil and remove from the heat.

Pour the cream over the chocolate and butter and allow to sit for 1 minute.

poring cream over chocolate

Whisk the chocolate ganache until consistent and shiny.

whisking chocolate ganache

whisking chocolate ganache until shiny

Then pour over the firm caramel tart.

pouring chocolate ganache over firm caramel tart

Once the tart almost reaches the rim, let sit at room temperature until semi firm, roughly 2 hours.

CHOCOLATE GANACHE RECIPE:

1 lb. 64% chocolate

1 oz unsalted butter

3 cups heavy cream

CHOCOLATE AND PINE NUT TART STEP 7: | SLICE AND PLATE

Always use a wet cloth to wipe the blade of the knife in between slices.

slicing chocolate and pine nut caramel tart

Place a piece of the tart on a flat surface and finish with the lemon mascarpone, elder flower syrup and raspberries.  We like to sprinkle a little sea salt over each slice.

CONCLUSION

It is important to use your time wisely when taking on this chocolate ganache tart. It can be extremely easy if you make the lemon curd and syrup while the caramel within the tart is hardening in the freezer.

Always use good chocolate when making this gourmet chocolate tart recipe. The quality of chocolate will set your tart apart from the rest. We recommended 64% Valrhona Manjari which you can find here. It has a nice acidity and sourness that really sets this dessert off.

Want to know know more about choosing the correct chocolate and why cacao percentages matter?

Read this article from bon appetit magazine for all the knowledge you need to know about becoming a better baker.

Having a good candy thermometer will also be key when working with sugar. This epic tool can be found here.

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