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
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.
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.