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Let the mixture rest for a few minutes, and then whisk to combine.
Pour the glaze over the cooled cake and spread evenly with a large
offset spatula.
5. Transfer glazed cake to a refrigerator and let chill for at least 2 hours
to allow the glaze to set.
Nutritional information per serving:
Calories 200 (44% from fat) • carb. 25g • pro. 2g • fat 10g
• sat. fat 6g • chol. 25mg • sod. 200mg
• calc. 25mg • fiber 0g
Caramel Walnut Tart
with Raspberry and Chocolate
Makes 16 servings
2½
cups chopped walnuts
½
recipe Pâte Sucrée (page 28)
1½
cups granulated sugar
1
cup water
3
tablespoons light corn syrup
pinch kosher salt
½
cup heavy cream
1
⁄
cup raspberry preserves, strained
3
2
ounces bittersweet chocolate, chopped
®
1. Preheat the Cuisinart
Convection Toaster Oven Broiler to 400°F
on Bake/Pizza. Line the baking pan with aluminum foil. Spread the
walnuts on the prepared pan and carefully slide into the upper position.
Toast for 4 to 5 minutes, or until fragrant and lightly browned. Cool to
room temperature. 2. Roll out the dough into a 10-inch disc about
/
1
-inch thick. Fit into an ungreased fluted tart pan. Chill in refrigerator
8
for about 20 minutes. A few minutes before the shell is done chilling,
preheat the oven on Convection Bake at 350°F with the rack in the
lower position. Using a fork, prick the dough evenly all over, but make
sure not to go entirely through the dough. Line the shell with parchment
and weigh down with dried beans or rice. Bake in preheated oven for
about 20 minutes, or until the dough underneath the parchment is no
longer wet. Remove the beans/rice and parchment and continue baking
until the shell is golden brown. Remove and reserve.
2. While the shell is baking, add the sugar, water, corn syrup and salt to
a heavy-bottomed, medium saucepan. Wipe down the inside walls
of the pan with a wet pastry brush to be sure that there are no sugar
granules in the pan – if the walls of the pan are not clean, it will hinder
the quality of the caramel. Cook the sugar mixture over medium heat
until it turns to an amber color. Once it achieves that color, take off
from heat and slowly stir in the cream. (Note: The mixture will bubble
quite a bit, so it is important to do this step slowly and off the heat.)
Then stir in the toasted walnuts.
3. While caramel is cooking, spread the raspberry jam on the cooled tart
shell. Pour the caramel-walnut mixture on top of the raspberry layer.
4. Put the chocolate in a bowl over a pot of simmering water. Once the
chocolate is almost fully melted, remove from heat and stir to cool to
room temperature. Drizzle chocolate over the caramel-nut tart. Chill in
refrigerator for 3 hours, or overnight.
Nutritional information per serving:
Calories 330 (54% from fat) • carb. 35g • pro. 4g • fat 21g
• sat. fat 6g • chol. 35mg • sod. 55mg
Pizza Dough
Makes three 12-inch pizzas
2¼
teaspoons active dry yeast
½
cup warm (105°F to 110°F) water
1
teaspoon granulated sugar
4
cups unbleached, all-purpose flour, plus more for dusting
1½
teaspoons kosher salt
1
tablespoon extra-virgin olive oil
1
cup cold water
1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5
minutes, or until the mixture gets foamy.
27
• calc. 25mg • fiber 2g
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