Re: Recipe Help - sweet tart crust adaptation

[Guest guest]

Hi - I was asked to post the recipe to get help with this.

It can be found at:

http://www.epicurious.com/recipes/food/views/Chocolate-Caramel-Macadamia-Nut-Tar\

t-356315

Crust:

1 cup all purpose flour

1/3 cup powdered sugar

3/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1 tablespoon (or more) ice water

Ganache:

1/3 cup heavy whipping cream

8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

1 1/2 cups unsalted macadamia nuts (about 7 1/2 ounces), toasted , coarsely

chopped

Caramel filling:

1 1/4 cups sugar

1/3 cup water

1/2 cup heavy whipping cream

1/4 cup (1/2 stick) unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon salt

Vanilla ice cream (optional)

Special equipment:

9-inch-diameter tart pan with removable bottom

Pastry brush

Small resealable plastic bag

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PreparationFor crust:

or crust: Blend flour, powdered sugar, and salt in processor. Add butter and cut

in using on/off turns until mixture resembles coarse meal. Add 1 tablespoon ice

water and blend just until moist clumps form, adding more ice water by

teaspoonfuls if mixture is dry. Transfer dough to 9-inch-diameter tart pan with

removable bottom. Using lightly floured fingers, press dough firmly and evenly

onto bottom and up sides of pan. Chill crust 1 hour.

Position rack in center of oven and preheat to 375°F. Line crust with foil; fill

with dried beans or pie weights. Bake crust until pale golden around edges and

sides are set, about 20 minutes. Remove foil and beans; bake until crust is

golden and cooked through, about 14 minutes. Transfer to rack and cool crust

completely in pan.

For ganache:

Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate;

stir until smooth.

Spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and

seal; set aside at room temperature for piping. Spread remaining ganache evenly

over bottom of crust. Sprinkle chopped macadamia nuts evenly over ganache layer

in crust. Freeze crust while preparing caramel filling.

For caramel filling:

Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low

heat until sugar dissolves. Increase heat and boil without stirring until syrup

is golden amber, occasionally brushing down sides of pan with wet pastry brush

and swirling pan, about 8 minutes. Remove pan from heat. Add cream and butter;

stir until any caramel bits dissolve and mixture is smooth. Attach candy

thermometer to side of pan and bring mixture to boil over medium-high heat. Boil

without stirring until thermometer registers 240°F, about 2 1/2 minutes longer.

Remove from heat. Whisk in vanilla and salt.

Remove crust from freezer. Working quickly, pour caramel filling into crust.

Gently shake tart pan to allow filling to settle evenly in crust. Cool

completely at room temperature, about 3 hours. Remove crust from freezer.

Working quickly, pour caramel filling into crust. Gently shake tart pan to allow

filling to settle evenly in crust. Cool completely at room temperature, about 3

hours.

Place reserved resealable plastic bag with chocolate ganache in microwave and

heat in 5-second intervals just until smooth and pourable. Using scissors, cut

off very small tip from corner of bag with ganache. Pipe ganache decoratively

over caramel filling in crosshatch pattern. Chill until chocolate is set, about

20 minutes. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Bring

tart to room temperature before serving.

Remove sides from tart pan. Place tart on platter. Cut into wedges and serve

with vanilla ice cream, if desired.

>

> I want to make a chocolate macadamia tart for Thanksgiving but the recipe I've

used in the past has flour in the crust. The crust tasts like a shortbread

cookie so I was thinking of using Bob' Red Mill GF shortbread cookie mix to make

the crust.

>

> Has anyone ever done that?

>

> Any feedback/alternative recipes would be much appreciated!

>

> Thank you!

>

> Barbara

>