Chocolate Caramel Nut Tart

Dreaming of being at the Kentucky Derby?  Watching the horses line up....wearing fancy hats....sipping on mint juleps.... servers waltzing by with decadent chocolate desserts....chocolate desserts that became so famous the name was trademarked!  So we dare not mention...but we can be inspired.....inspired so much that we've created this lovely choclate tart for you to serve to your guests on Derby Day....and when the two minutes of racing are'll still be lingering over your chocolaty, nutty tart drizzled with silky bourbon cream! Dream on!


Chocolate Caramel Nut Tart (serves 12)

Pie Crust (makes two 9" pie rounds):

2 1/2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon non-iodized salt

1 cup butter, chilled and diced

8 tablespoons ice cold water

1 egg beaten for egg wash


Combine flour, sugar and salt. Cut cold butter into dry mix until it resembles cornmeal. Add water two tablespoons at a time, mix gently until dough starts to stick together. Gather into a ball with plastic wrap or pastry cloth. Divide into two discs. Wrap in plastic. Refrigerate for at least 30 minutes or up to 3 days (can be placed in freezer bag and frozen up to 1 month). If frozen, thaw in refrigerator. Remove from refrigerator and let warm for few mintues before rolling out.

To prepare pie dough, roll one dough round out on floured surface and place in 9" pie or tart pan. Flute or trim excess edges. Prick bottom of dough with fork. Place in refrigerator while you prepare the filling.


Chocolate Caramel Nut Tart Filling:

1 1/2 cups chopped walnuts (pecans can be substituted)

3/4 cup brown sugar

1/2 cup corn syrup (light or dark)

2 tablespoons butter

2 tablespoons bourbon

2 ounces semi-sweet or bittersweet chocolate pieces, chopped (can use chocolate chips)

1/2 teaspoon non-iodized salt

2 large eggs beaten 

2 teaspoons vanilla

Toast walnuts in 350 degree oven on a baking sheet 5-8 minutes. Remove and let cool.

In a small saucepan, combine sugars, butter bourbon.  Bring to boil. Lower to simmer and simmer for 2 minutes. Remove from heat, add chocolate and let cool.

In a small bowl, whisk together salt, eggs and vanilla. Add to the cooled chocolate mixture. 

Remove pie crust from refrigerator. Evenly scatter toasted walnuts on bottom of pie/tart dough. Pour pie mixture into crust. Brush the edges of crust with the egg wash.

Place in a 375 degree oven for 10 minutes. Reduce heat to 325 degrees and continue cooking about 30-35 minutes until set. Remove and let cool on wire rack. Serve with Bourbon Cream.

Bourbon Cream Sauce:

1 cup heavy whipping cream

1/4 cup confectioner's sugar

1 tablespoon bourbon

Whip cream with confectioner's sugar til soft peaks form. Fold in bourgon. Chill until ready to serve.