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and fluffy . Add one-third of the egg whites at a time, being sure not to
add another one until the previous one 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 a 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 (625 ml) chopped walnuts
½
recipe pâte sucrée (page 25)
1½
cups (375 ml) granulated sugar
1
cup (250 ml) water
3
tablespoons (90 ml) light corn syrup
pinch table salt
½
cup (125 ml) heavy cream
1 / 3
cup (75 ml) raspberry preserves, strained
2
ounces (60 g) bittersweet chocolate, chopped
Preheat a Cuisinart
Convection Toaster Oven Broiler to 400°F (204°C) 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 tempera-
ture . 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 (30 cm) disc about
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 .
Cook the sugar mixture until it turns to an amber colour . Once it achieves
that colour, take off from heat and slowly stir in the cream (note: the
mixture will bubble quite a bit so it is important to do this step slowly and
off the heat) . Then stir in the toasted walnuts .
While caramel is cooking, spread the raspberry jam on the cooled tart
shell . Pour the caramel-walnut mixture on top of the raspberry layer .
Place the chocolate in a bowl over a pot of simmering water . Once the
chocolate is almost fully melted, remove from heat and stir to cool to
room temperature . Drizzle chocolate over the caramel nut tart . Chill in
refrigerator for 3 hours, or overnight .
Nutritional information per serving:
Calories 330 (54% from fat) • carb. 35g • pro. 4g • fat 21g • sat. fat 6g •
chol. 35mg • sod. 55mg • calc. 25mg • fiber 2g
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1 /
-inch (0 .3 cm)
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