Chocolate Walnut Marmalade Tart

by rivka on March 13, 2015

in dessert, events, pies and tarts

Guys, tomorrow is Pi Day. Not just any Pi Day, but the Most Exciting Pi Day Ever: 3.14.15. If you eat this pie at 9:26:54 in the evening (or hey, the morning – pie for breakfast!), you are an absolute nerd and I love you for eternity.

1-walnut tart

If you don’t make this in honor of Pi Day, you should make it because it’s amazing. As I hinted in an Instagram post a couple weeks back, I think this is the best tart I’ve ever made. The picture at the top of the post is a glamour shot of the single sliver that remained we gorged ourselves on it all weekend.

“But it’s a tart, not a pie!” True, true. The first time, I made it in a tart pan, and it was glorious. But I knew I wanted to post it for Pi Day, so to please all you literalists, I made it in a pie dish this time around. The filling didn’t cook as evenly (you can see that in the photo below), but it’s still a winner.

Chocolate, ground walnuts, thick dark honey, and lots of marmalade – this tart is no shrinking violet. But as good as the flavor is, it’s texture that really distinguishes it: like custard, maybe slightly more set, it’s smooth and silky, and has just enough chew that I guarantee, you won’t be able to stop at one piece. Sorry, not sorry.

Chocolate Walnut Marmalade Tart
Adapted from Nigel Slater’s Ripe

I made this in tart pans and pie pans. I like the version in a tart pan better, but both work.

Crust:

1 1/2 cups flour
1/2 cup powdered sugar
9 tablespoons cold unsalted butter, cubed
1 egg

Filling:

10.5 tablespoons (150 grams) unsalted butter
5 ounces (140 grams) bittersweet chocolate, chopped
2/3 cup (215 grams) orange marmalade
1/4 cup (85 grams) honey, preferably dark
1/4 cup (60 grams) sugar
1/4 cup (80 ml) heavy cream
1 cup (100 grams) walnuts, ground
1 egg

Make the crust: In the bowl of a food processor, pulse flour, powdered sugar, and butter until the butter is in pea-sized pieces. Add egg, and pulse several times, until the mixture starts to form small clumps, then larger clumps, and the flour disappears. Dump the mixture onto a piece of plastic wrap, bring together into a single mass, wrap up the dough, and shape into a disk. Refrigerate 1 hour.

Make the filling: Melt butter and chocolate together in the microwave or over medium-low heat, stirring at regular intervals, until completely smooth. Add marmalade, honey, sugar, and cream; stir to combine. Add egg and mix until fully incorporated. Add walnuts and mix until evenly distributed.

Shape crust: Roll the dough out into a 12-inch circle. Fold dough gently in quarters without creasing and transfer to a 9-inch tart pan. Unfold the quartered dough, setting it gently into the pan, and press gently into the bottom and sides of the pan, trying to keep things as even as possible.  

Blind-bake crust: Preheat the oven to 375 degrees F. Line the crust with a layer of tin foil, and fill with pie weights or uncooked beans (I have a set I keep specifically for this purpose, since you can’t cook the beans after using them as pie weights.) Bake for 20 minutes. Carefully remove foil and weights/ beans, set on a rack or tray, and let cool completely before filling.

Fill and bake crust: Fill crust with enough filling so to leave about a 1/2-inch worth of empty space in the tart shell. (If you have both extra tart dough and extra filling, you can bake off a few tartlettes.) Bake for 30-35 minutes, rotating half way through baking if your oven heats unevenly. The tart is done when it is only slightly wobbly right in the center of the tart; lots of ripply wobbles probably mean it needs more time.

Serve: Let the tart cool completely (about 1 hour) before serving. Serve with spoonfuls of whipped cream or creme fraiche.

Extra keeps for about a week tightly wrapped, but c’mon – you won’t have extra.

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