Snapguide

How to make a runny chocolate walnut tart

Quick and easy tart recipe, no beads or knowledge of pastry needed :) after all I prefer how a tart tastes to how it looks

4
STEPS
TOOLS
Using your fingers, mix the 80g butter, flour and 65g sugar together until it resembles breadcrumbs

Using your fingers, mix the 80g butter, flour and 65g sugar together until it resembles breadcrumbs

Add the egg yolks and the 2 tbsp of water and mix again

Add the egg yolks and the 2 tbsp of water and mix again

Mix until you have a firm dough

Mix until you have a firm dough

Roll the pastry out and lay over a tart dish and smooth into the shape, then cut off the excess at the top

Roll the pastry out and lay over a tart dish and smooth into the shape, then cut off the excess at the top

Chill the pastry for 10 mins and then blind bake at 170 for 10 minutes until golden firm and golden, leave to one side

Chill the pastry for 10 mins and then blind bake at 170 for 10 minutes until golden firm and golden, leave to one side

Melt the 100g sugar and the water in a pan on a medium heat until the sugar is all dissolved

Melt the 100g sugar and the water in a pan on a medium heat until the sugar is all dissolved

Stir in the 100g butter

Stir in the 100g butter

Add the cream

Add the cream

And finally mix in the chocolate spread, cook until it thickens

And finally mix in the chocolate spread, cook until it thickens

Add the walnuts and poor into your tart dish

Add the walnuts and poor into your tart dish

Bake in the oven at 190 for 15 mins and serve gooey and runny, or leave to set in the fridge overnight and serve cold for a more stiff consistency :)

  • 200.0g Plain flour
  • 65.0g Caster sugar
  • 80.0g Butter in cubes
  • 2.0Tbsp Water
  • 1.0Tbsp Chocolate spread
  • 200.0g Caster sugar
  • 100.0g Butter
  • 3.0Tbsp Water
  • 200.0ml Cream
  • 150.0g Walnuts