24
back to the touch . Cool in pan for 10 minutes; remove and then cool
completely on a wire rack .
4 . Prepare the White Chocolate Glaze . In a small saucepan, add the
cream, vanilla, salt and corn syrup and set over medium-low heat .
Place the chopped chocolate in a small mixing bowl; reserve . Once
the cream mixture just comes to a boil, pour it over the chopped
chocolate . 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 25)
1½
cups granulated sugar
1
cup water
3
tablespoons light corn syrup
pinch kosher salt
½
cup heavy cream
1
⁄
3
cup raspberry preserves, strained
2
ounces bittersweet chocolate, chopped
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on
Pizza/Bake . Line the baking pan with aluminum foil . Spread the wal-
nuts 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
⁄
8
-
inch thick . Fit into an ungreased fluted tart pan . Chill in refrigerator
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 pre-
heated 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 .
3 . 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 hin-
der 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 .
4 . While caramel is cooking, spread the raspberry jam on the cooled tart
shell . Pour the caramel-walnut mixture on top of the raspberry layer .
5 . 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 • calc. 25mg • fiber 2g
Pizza Dough
Makes three 12-inch pizzas
2¼
teaspoons active dry yeast
½
cup warm (105°F to 110°F) water