Caramelized Walnut Toffee Tart

 
Posted2/10/2010 12:01 AM

Pate sucre

8 ounce butter, unsalted, softened

 

2 tablespoons sugar

1 egg

½

teaspoon salt

1 pound pastry flour, sifted

2-3 tablespoons water

Walnut filling

¼

pound toffee pieces

1 pound butter

1 pound brown sugar

4 ounces sugar

¾

pound honey

2¼

pounds walnuts

½

cup cream

2 cups bittersweet chocolate chips

For the dough: With an electric mixer, mix softened butter with egg until well combined.

In another bowl, stir dry ingredients together; add to egg and butter mixture. Work gently in mixer with paddle attachment until 'ball' forms. Mix just to the point of coming together. Remove and allow to rest 1 to 2 hours.

Heat oven to 350 degrees. Line baking sheet with dough, making sure to line the sides, also, bake until lightly golden brown and about three-quarters done, 10-12 minutes.

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For the filling: In a heavy sauce pan over medium-high heat, bring the butter, sugars and honey to a boil. Let boil, stirring constantly for 10 minutes. Stir in cream.

Remove from heat and stir in toffee and nuts; pour into pre-baked crust. Bake 10-12 minutes until many small bubbles form.

Remove from oven; sprinkle chocolate chips over tart to melt. Cool and cut.

Serves eight.

Chef's note: You can freeze the squares to enjoy later.

Chefs Michael and Susan Maddox, Le Titi de Paris, Arlington Heights