Chocolate Walnut Caramel Tart
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
4 tablespoons cold unsalted Kerrygold Irish butter, cut into small
4 tablespoons cold vegetable shortening, cut into small pieces
3 to 4 tablespoons ice water
1/4 cup unsalted Kerrygold Irish butter
1/2 cup sugar
1/4 cup heavy (whipping) cream
1 cup walnuts, chopped
1/2 cup bittersweet (not unsweetened) or semi sweet chocolate, broken up
into small pieces
3/4 cup light corn syrup
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
4 tablespoons unsalted Kerrygold Irish butter, cut into pieces
3 large eggs
3 tablespoons Jameson Irish whiskey
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners’ sugar for dusting
The combination of whiskey and chocolate is especially delicious, and
when nuts and caramel are added, the results are superb.
To make the crust: Combine the flour, sugar, and salt in a food
processor fitted with a metal blade. Add the butter and shortening and
pulse 8 to 12 times, or until the mixture resembles coarse crumbs. Add 2
tablespoons of the water and process for 15 to 20 seconds, or until the
dough comes together. Add the remaining water if necessary and pulse
again. Dust a work surface with flour. Turn out the dough, form it into
a ball, then wrap it in plastic wrap and refrigerate for 1 hour. Remove
the dough from the refrigerator 10 minutes before rolling.
Butter a 10-inch tart pan with a removable bottom. Dust a work surface
with flour. Roll out the dough to a circle 12 inches in diameter.
Transfer to the prepared pan, fold in the excess dough, and press with
your fingers to form thick sides. Freeze for 30 minutes, or until firm.
Preheat the oven to 375°F. Prick the bottom and sides of the crust with
a fork. Line the crust with foil, fill with pie weights or dry beans,
and cover with a pie shield (see Note, page XX). Bake for 18 to 20
minutes. Remove the weights, foil, and shield and bake for 12 to 15
minutes more, or until the crust is browned all over. Remove from the
oven and let cool on a wire rack. Maintain the oven temperature.
To make the caramel sauce: In a saucepan over medium heat, combine the
butter and sugar. Cook, stirring constantly, for 3 to 5 minutes, or
until the mixture thickens. Continue cooking until the mixture turns
golden brown. Remove from heat and stir in the cream. Pour the caramel
mixture into the tart crust, spread evenly over the bottom, and freeze
for 15 minutes, or until set.
To make the filling: Sprinkle half of the walnuts and all the chocolate
pieces over the caramel. In a large bowl, combine the corn syrup, brown
sugars, butter, eggs, whiskey, vanilla, and salt. With an electric
mixer, beat until smooth. Pour over the chocolate and walnuts. Sprinkle
the remaining half of the walnuts over the top. Bake the tart for about
50 minutes, or until the pie filling is nearly set in the center. Remove
from the oven and cool on a wire rack for 10 minutes. Release the side
of the pan. Slice the tart and serve it warm.