KitchenAid TOB-60C manual Caramel Walnut Tart with Raspberry Chocolate

num foil. Spread the almonds on the prepared pan and toast for 2 to 3 min- utes, or until fragrant and lightly browned. Cool to room temperature. Reduce oven temperature to 350°F (180°C) and move the rack to position A.

Coat a 9-inch (23 cm) baking pan with nonstick cooking spray; line with 2 pieces of parchment, leaving a 1 to 2-inch (2.5 to 5 cm) overhang on each side. Reserve.

Pulse cooled almonds in a Cuisinart® Food Processor fitted with the metal chopping blade until ground. Add flour, confectioners’ sugar, ½ teaspoon (2 ml) salt and 1 teaspoon (5 ml) of lemon zest. Process for about 5 sec- onds, or until mixture is completely combined. Add the cold, cubed butter and pulse until mixture resembles coarse crumbs. Press into prepared bak- ing pan. Bake in the preheated oven for about 16 to 18 minutes, or until lightly browned. Remove and reserve. Reduce temperature to 300°F (150°C).

While the crust is baking, add the eggs to a medium mixing bowl. Beat with a Cuisinart® hand mixer until lightened, about 30 seconds. Add the sugar and beat until light and thickened, another 1 to 1½ minutes. Add the lemon juice, vanilla and lemon zest and mix to incorporate. Add the baking pow- der, salt, flour and heavy cream and mix until combined. Pour mixture on top of the warm, prepared crust. Bake in the preheated oven for about 25 minutes, or until set.

Dust with confectioners’ sugar before serving.

Nutritional information per square:

Calories 160 (40% from fat) • carb. 21g • pro. 4g • fat 7g • sat. fat 3g • chol. 75mg

• sod. 180mg • calc. 30mg • fiber 1g

Caramel Walnut Tart with Raspberry

and Chocolate

Makes 16 servings

2½ cups (625 ml) chopped walnuts

½recipe pâte sucrée (page 19)

1½ cups (375 ml) granulated sugar

1 cup (250 ml) water

3 tablespoons (45 ml) light corn syrup pinch table salt

½cup (125 ml) heavy cream

1/3 cup (25 ml) raspberry preserves, strained

2ounces (60 g) bittersweet chocolate, chopped

Preheat a Cuisinart® Convection Toaster Oven Broiler to 400°F (200°C) on the bake setting with the rack in position B. Line the baking pan with alumi- num foil. Spread the walnuts on the prepared pan and toast for 4 to 5 min- utes, or until fragrant and lightly browned. Cool to room temperature. Reduce oven temperature to 350°F (180°C) on the convection bake setting and move the rack to position A.

Roll out the dough into a 10-inch (25 cm) disc that is about 1/8-inch (0.3 cm) 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 min- utes, 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 with 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.

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