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Emeril's Walnut Tart with Chocolate Drizzles

Source of Recipe

Recipe courtesy Emeril Lagasse, 2001


List of Ingredients

Emeril’s Tart dough
4 ounces (1 stick) unsalted butter
1/4 cup honey
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 cups coarsely chopped walnuts
1/4 cup whipping cream
1 teaspoon vanilla extract
Emeril’s Chocolate Sauce



Recipe


Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom and trim any excess from the edges. Place in the refrigerator for 20 to 30 minutes to rest. Cover with parchment paper and weight with pie weights. Bake for 12 to 15 minutes. Remove the paper and weights and cook until just golden, about 10 to 12 minutes. Remove from the oven and cool.
In a deep saucepan, combine the butter, honey, sugar, and brown sugar. Bring to a boil and cook for 3 minutes. Remove from the heat and stir in the walnuts and cream. Add the vanilla and stir. Pour into the prepared tart shell and spread evenly. Bake until set, about 15 to 20 minutes.
Remove from the oven and cool for 30 minutes. Drizzle Chocolate Sauce decoratively over the tart and let sit for 15 minutes. Serve as desired.