Caramel Walnut Tart with Raspberry Chocolate

Glaze:
6	tablespoons heavy cream
¼	teaspoon pure vanilla extract
	pinch table salt
½	tablespoon light corn syrup
3	ounces white chocolate, chopped

Preheat a Cuisinart® Convection Toaster Oven Broiler to 350°F on the con- vection bake setting with the rack in position A. Coat a 9-inch cake pan with nonstick cooking spray; lightly dust with flour. Reserve.

In a small bowl, stir together the flour, cream of tartar, baking soda, salt and cinnamon; reserve. Add the butter to the bowl of the Cuisinart® Stand Mixer fitted with the flat mixing paddle. Beat until the butter is softened and creamy. With the unit running, slowly add the sugars; beat until light and fluffy. Add one third of the egg whites at a time, being sure not to add another one until the previous is completely mixed. Add the vanilla and mix to combine. With the unit running on the lowest speed, add half of the dry ingredients. Mix until the batter is streaky with flour and then add half of the milk. Continue with the remaining dry ingredients and carefully mix until no more flour is visible.

Pour batter into prepared pan. Bake for about 25 to 30 minutes, or until a cake tester comes out clean and the top of the cake springs back to the touch. Cool in pan for 10 minutes; remove and then cool completely on a wire rack.

Prepare the white chocolate glaze. In a small saucepan, add the cream, vanilla, salt and corn syrup and set over medium-low heat. Place the chopped chocolate in a small mixing bowl; reserve. Once the cream mixture just comes to a boil, pour it over the chopped chocolate. Let the mixture rest for a few minutes, and then whisk to combine. Pour the glaze over the cooled cake and spread evenly with an large offset spatula.

Transfer glazed cake to a refrigerator and let chill for at least 2 hours to allow the glaze to set.

Nutritional information per serving:

Calories 200 (44% from fat) • carb. 25g • pro. 2g • fat 10g • sat. fat 6g • chol. 25mg

• sod. 200mg • calc. 25mg • fiber 0g

Caramel Walnut Tart with Raspberry

and Chocolate

Makes 16 servings

2½ cups chopped walnuts

½recipe pâte sucrée (page 25)

1½ cups granulated sugar

1 cup water

3 tablespoons light corn syrup pinch table salt

½cup heavy cream

1/3	cup raspberry preserves, strained

2ounces bittersweet chocolate, chopped

Preheat a Cuisinart® Convection Toaster Oven Broiler to 400°F on the bake setting with the rack in position B. Line the baking pan with aluminum foil. Spread the walnuts on the prepared pan and toast for 4 to 5 minutes, or until fragrant and lightly browned. Cool to room temperature. Reduce oven temperature to 350°F on the convection bake setting and move the rack to position A.

Roll out the dough into a 10-inch disc about 1/8-inch thick. Fit into an ungreased fluted tart pan. Chill in refrigerator for about 20 minutes. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in preheated oven for about 20 minutes, or until the dough underneath the parchment is no longer wet. Remove the beans/ rice and parchment and continue baking until the shell is golden brown. Remove and reserve.

While the shell is baking, add the sugar, water, corn syrup and salt to a heavy-bottomed, medium saucepan. Wipe down the inside walls of the pan with a wet pastry brush to be sure that there are no sugar granules or water droplets in the pan – if the walls of the pan are not dry, it will hinder the quality of the caramel.