This is my last chance to put up a post before I go to the Melbourne Food and Wine Festival. I am very excited to learn new things and be inspired by others who enjoy cooking. I am going to Bompas and Parr and that  is the highlight of my weekend. I plan to visit a few other restaurants that I have heard wonderful reviews about.

I really don’t know anyone who can resist a chocolate and walnut tart. Especially when it has a layer of Callebaut paillete feuilletine, a crushed walnut layer and then a layer of chocolate! I made one with chocolate pastry and one with plain pastry. One more fine and refined the other rustic and organic looking. I even saved a bit of the Callebaut Paillete Feuilletine and made a kind of florentine thing out of it.  I was very pleased with the results. The layers were very defined and the walnuts were still crunchy as I did not crush them too finely.

This is a complicated recipe but worth the effort


Chocolate Pastry


2 1/4 cup (250 g) plain flour (All purpose)

120 g (4 oz) cocoa powder

3 tsp vanilla essence

1/2 tsp salt

2/3 cup (130 g) caster sugar (superfine granulated)

2/3 cup (150 g) butter, softened


1. Blend the butter, sugar, salt and vanilla in a food processor for 30 seconds until creamy. Add the cocoa and process for about 1 minute, until well blended.

2. Put all the flour in and with the pulse button process for 10 – 15 seconds until the flour is well blended.

3. Scrape the pastry out on to a sheet of clingwrap and shape into a flat circle. Wrap and refrigerate. 

4. Soften the pastry for 10 – 15 minutes at room temperature. Unwrap and sandwich between two large pieces of clingwrap.

5. Roll out to about 1/2 cm (1/4 inch) thick. Peel off the top sheet and invert into a greased flan tin. Ease on to the bottom and sides of the tin, then remove the bottom layer of clingwrap. Press the pastry around the pan, then roll the rolling pin over the top of the tin to cut off any excess pastry. Prick the base of the pastry with a fork and refrigerate 1 hour.

6. Preheat the oven to  200°C. Bake blind for 10 minutes.

7. Remove the paper or foil and beans and cool and continue with the recipe.

8. Add Callebaut Paillette Feuilletine
Walnut filling


350g Walnuts processed until course crumbs and some halves to decorate
250g castor sugar
2 cup (500ml) of thickened cream
1/4 cup of water

Bring cream to just below boiling point in a pan over a medium heat, then set aside.
Place castor sugar in a separate pan and 1/4 cup of water over a low heat and stir until dissolved, then cook without stirring for a further 2-3 minutes until a golden caramel colour.
Remove from the heat and add the cream, stirring constantly.
Return to heat for 3-4 minutes stirring until smooth, then stir in ground walnuts.
Pour on top of  the Callebaut Paillette Feuilletine.
Bake in the oven for 10 minutes until pastry is golden and the fillings bubbles.
Chocolate icing


2/3 cup of pure thin cream
160g good-quality dark chocolate and 1 tbs liquid glucose
Place cream in a pan over a medium heat and bring to just below boiling point.
Remove from heat and stir in chocolate until melted.
Stir glucose and cool to lukewarm.
Pour over tart. Decorate edges with walnuts and then cool completely for an hour.

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