COURSE 5
Missouri Black Walnut-Caramel Tart topped with Askinosie Del Tambo Ganache and Kakao Chocolate’s Big Squeal Shards The black walnut tree is indigenous to Missouri. Rich and full-flavored, the black walnut holds its own when blended into creamy caramel, then topped with a complex ganache. Askinosie Chocolate, based in Springfield, Mo., makes chocolate the way it should be, without additives or fillers and sourcing the beans directly from cacao farmers worldwide. St. Louis’ Kakao Chocolate makes the intoxicating Big Squeal, a chocolate-covered bacon and pecan brittle. Gilding the chocolate lily, perhaps? Why yes, yes we are. Serves | 12 | Crust
2½ cups 2 sticks 1 tsp 1 Tbsp
all-purpose flour unsalted butter, chilled, and cut into 1-inch pieces salt granulated white sugar
ice water, or less depending on dough
½ cup
Black Walnut-Caramel Filling
1½ cups ¼ cup 1 stick ½ cup 2½ cups
sugar water butter cream Missouri black walnuts, coarsely chopped (there should be large chunks) salt to taste
Ganache
8 oz 1 cup
finely chopped Askinosie Del Tambo 70% Dark Chocolate heavy cream
GARNISH
2-oz bag
Kakao Chocolate’s Big Squeal brittle, coarsely chopped Askinosie chocolate shards
| Preparation – Crust | In a large bowl or food processor, blend flour, butter, salt and sugar until the mixture resembles coarse pea-sized meal. Be careful not to over-mix. Add ¼ cup ice water and process. Dough is sufficiently hydrated when it stays together when pinched. Add water as necessary to get to this stage. Form the dough into a disk. Dust the dough with flour and chill, wrapped in plastic, for 1 hour. Preheat oven to 400°F. Roll out dough to fit tart pan with removable bottom. Press dough evenly into tart pan. Trim the top edge. Place parchment paper or aluminum foil onto surface of dough and fill to the top with pastry weights or dried beans. Bake 20 to 25 minutes, until golden brown. Let cool. This recipe makes two 9-inch crusts; freeze the second to have on hand the next time you bake.
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feastSTL.com
OCTOBER 2010