Prep Time

15 Minutes

Cook Time

90 Minutes plus cooling time

Yield

Serves 8

Description

The Nut-Brittle butter recipe can be found in the ‘side dishes’ tab, under the recipe section of our website.

Most ingredients are available in Antonio’s Market!

Ingredients

For the Dough

2 tbsp plus 1 1/2 tsp Sugar
1/8 tsp Fine Sea Salt
3/4 cup Unbleached All-Purpose Flour
3 tbsp Butter, Unsalted, Softened
2 ea Egg Yolks

For the Filling

3 oz Semisweet Chocolate (70%), Roughly Chopped
6 oz Nut-Brittle Butter, Cut into small pieces

Method of Preparation

1. For the dough- In a large bowl, whisk together flour, sugar and salt.
2. Add butter, egg yolks and 2 tsp cold water.
3. Stir together to form dough.
4. Knead dough 3 to 4 times, then flatten into a disc, wrap in plastic and chill for at least 1 hour or overnight.
5. Divide dough into 8 equal pieces, roll each piece into a ball, then flatten each into a small disc.
6. Roll out each disc to a 4in round.
7. Fit each into a 2 1/2 in tart mold, pressing into the edges.
8. Fold overhang inward and press against side of pans to reinforce edge, then trim excess.
9. Prick bottom of doughs all over with fork and chill until firm, about 30 minutes, or freeze 10 minutes.
10. Meanwhile, heat oven to 375 degrees F.
11. Line molds with parchment paper, leaving a 1in overhang.
12. Fill with pie weights or dried beans.
13. Arrange on a baking sheet and bake for 12 to 14 minutes.
14. Remove parchment and weights; continue to bake for 3 to 5 minutes.
15. Cool shells completely on a wire rack, then remove from pan.
16. For the filling- Fill a medium saucepan with 2in of water.
17. Bring water to a simmer.
18. Put chocolate in a medium heatproof bowl.
19. Set bowl over (but not touching) the simmering water, stir until chocolate is melting.
20. Transfer chocolate to a second bowl and let cool 10 minutes.
21. Fill tart shells one-third to halfway with chocolate.
22. Top with nut-brittle butter.
23. Serve immediately.

Recipe Source

La Cucina Italiana Magazine, www.lacucinaitalianamag.com March/April 2013 Issue