Strawberry And Chocolate Tart With Walnut Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | August 1995 | 1 | Servings | |
INGREDIENTS
| 1 | c | All purpose flour |
| 3 | T | Sugar |
| 1/4 | t | Salt |
| 1/3 | c | Walnuts, about 1 1/2 |
| ounces | ||
| 1/2 | c | Chilled unsalted butter, cut |
| into 1/2-inch | ||
| pieces 1 stick | ||
| 2 | Egg yolks | |
| 1/3 | c | Strawberry jam, generous |
| 3/4 | c | Plus 2 tablespoons whipping |
| cream | ||
| 6 | oz | Bittersweet, not |
| unsweetened or | ||
| semisweet | ||
| chocolate chopped | ||
| 2 | Baskets strawberries | |
| hulled halved. | ||
| 1-pint | ||
| minutes. | ||
| 1 | Fat, 7 Other Carbohydrates |
INSTRUCTIONS
5 For Crust: Combine flour, sugar and salt in processor and mix. Add walnuts; process until chopped. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add yolks and process just until moist clumps form. Gather dough into ball; flatten to disk. Wrap in plastic and chill Preheat oven 375F. Butter 9-inch-diameter tart pan with removable bottom. Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary. Discard paper. Trim edges of crust. Freeze crust 15 minutes. Bake until golden brown, about 25 minutes. Spread jam in crust. Return to oven and bake until jam sets, about 4 minutes. Cool completely on rack. For Filling: Heat cream in heavy small saucepan over medium-low heat until tiny bubbles appear around edges. Remove from heat. Add chocolate and stir until melted. Cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes. Pour chocolate filling into crust. Refrigerate until filling is set, about 1 hour 45 minutes. (Can be prepared 1 day ahead. cover and keep refrigerated.) Arrange strawberries cut side down in concentric circles atop filling. Serve immediately or refrigerate up to 1 hour. Serves 6 to 8. Bon Appetit August 1995 Converted by MC_Buster. Per serving: 775 Calories (kcal); 34g Total Fat; (37% calories from fat); 16g Protein; 112g Carbohydrate; 425mg Cholesterol; 591mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4214
Calories From Fat: 2817
Total Fat: 327.7g
Cholesterol: 1094.2mg
Sodium: 941.7mg
Potassium: 1203.5mg
Carbohydrates: 310.5g
Fiber: 19.4g
Sugar: 57g
Protein: 54.6g