From Wolfgang Puck comes this tart. It is beautiful for company, but easy enough for everyday. I know it doesn't look easy - Wolfgang always explains every step in great detail - but I promise it is. Of course, since I am an avid 'substituter', I use Pillsbury Sugar Cookie Dough instead of the sugar cookie recipe included. [Don't tell Wolfgang!]
PECAN AND WALNUT TART WITH CHOCOLATE ICING
Serves 8 to 12
1/2 recipe Sugar Dough (recipe follows)
2-1/2 cups sugar
1-1/4 cups water
1 teaspoon lemon juice
1/2 cup whipping cream
6 ounces walnut halves
6 ounces pecan halves
7 ounces unsalted butter
1 cage-free egg, lightly beaten
Chocolate Ganache (recipe follows)
Prepare the Sugar Dough.
On a floured surface, roll out one of the dough disks to a 12-inch circle and press it into a 9-inch tart pan with removable bottom.
Roll out the other disk into a 10-inch circle. Place it on a baking sheet and refrigerate.
In a heavy saucepan, stir together the sugar, water, and lemon juice. Secure a candy thermometer to the side. Bring to a boil over medium-high heat and cook until caramel brown, 334 degrees F. on the thermometer.
Remove from heat, carefully pour in the cream, and swirl gently until the bubbles subside.
Reserve 5 walnut halves and 4 pecan halves. Gently stir in the remaining nuts. Add the butter; when it has melted, stir gently.
Transfer the mixture to a large metal bowl. Leave to cool until lukewarm.
Pour the cooled filling into the lined tart pan.
Brush the edges of the pastry with the egg. Top with the chilled pastry, pinch the edges together to seal, and trim away excess dough with a sharp knife. Cut 3 small slashes in the top dough to let steam escape during baking. Refrigerate for 30 minutes.
Set an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F. Bake the tart until golden brown, 40 to 50 minutes. Remove from the oven and cool to room temperature.
Prepare the Chocolate Ganache.
To ice the tart, invert it onto a wire rack and remove the pan's side and bottom. Place waxed paper underneath to catch drips.
Pour the warm ganache evenly over the tart, smoothing the top and side with an icing spatula. Arrange the reserved nuts decoratively on top. Leave at cool room temperature to set, at least 1 hour.
To serve, cut with a very sharp knife into wedges.
SUGAR DOUGH
Makes enough for 2 double-crust tarts or pies
1-2/3 cups all-purpose flour
1-2/3 cups cake flour
1/2 cup sugar
1/2 teaspoon salt
2 sticks unsalted butter, cut into small pieces
2 cage-free egg yolks
1 tablespoon whipping cream
6 to 8 tablespoons ice water
Combine the flours, sugar, and salt in a food processor with the metal blade. Pulse to combine.
Add butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream; pulse twice. While pulsing, slowly add the ice water until the dough forms.
Gather the dough into a ball and divide into 2 pieces. Flatten one into a disk, wrap in plastic wrap and freeze or refrigerate for another recipe.
Divide the remaining piece in half, flatten into 2 disks and wrap individually. Refrigerate until ready to use.
CHOCOLATE GANACHE
Makes about 2 cups
1/2 pound bittersweet chocolate, chopped into small pieces (I use semi-sweet.)
1 cup whipping cream
2 tablespoons unsalted butter
Put the chocolate in a metal mixing bowl. In a saucepan, bring the cream to a boil over medium-high heat, stirring frequently.
Pour the hot cream over the chocolate and stir until the chocolate has melted. Add the butter and stir until smooth.
Comments