Chocolate and Walnut Tart

11:30 am on 23 October 2012

(Feeds 4)


  • 150g unsalted butter
  • 200g flour
  • 1 free-range egg
  • 2 tbsp chilled water

For the filling

  • 125g unsalted butter
  • 150g honey
  • 150 soft brown sugar
  • 60ml cream
  • 120g dark chocolate
  • 200g walnuts


Preheat the oven to 200˚C.

Place the butter and flour into the bowl of a food processor and pulse until you have fine breadcrumbs. Mix in the egg and water until you have a firm dough. Roll the pastry between two sheets of clingwrap and line a 22cm shallow tart tin.  Line the case with baking paper and fill with baking beans. Cook in the oven until lightly coloured then remove the paper, returning the case to the oven and baking to a light sandy brown colour and is dry to the touch.

For the filling, melt the butter in a saucepan with the honey and sugar. Pour in the cream and bring to the boil. Roughly chop the chocolate and walnuts and add to the pan. Remove from the heat and stir until the chocolate is melted. Pour into the tart case and return to the oven, baking for about 20 minutes. Remove and cool before serving with a good dollop of whipped cream and a dusting of icing sugar.

Wine match

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