Chocolate Chipotle Walnut Torte
A truly enriching desert with chocolate, walnut, cream that is just the perfect way to end your day. Your partner of good and bad times, desert is always around you. The Chocolate Chipotle Walnut Torte is one desert whose name makes you frightened about the ingredients and the process of cooking, but the fact remains that it maybe a bit complex in procedure, but the end result is absolutely delightful and you will not let the desert finish in any way. Its taste cannot be explained in words, it can just be felt in your mouth. It is the brainchild of an American chef and was invented sometime back, but still continues to delight people with its taste. It requires a bit care and caution to be prepared, but patience is certainly the most essential ingredient. Don’t run out of it.
Complex, as numerous steps are involved which require your patience.
For the walnut candy
1. 1/3 cup brown sugar
2. 1/4 cup sugar
3. 1 teaspoon cinnamon powder
4. a small pinch of chili powder or a pinch of cayenne pepper powdered
5. 1 egg white
6. 1 cup chopped California walnut
For the tart dough and tart shell
1. 1/3 cup icing sugar
2. a pinch of salt
3. 6 tablespoons unsalted butter preferably
4. 1 egg yolk
5. 1 and 1/2 cups all-purpose flour( self rising flour can also be used)
6. 1 tablespoon skimmed milk cream
For the chipotle chocolate ganache
1. 1and 1/2 cups heavy cream
2. 2 dried chipotle peppers
1. Preheat the oven to 325 degrees. Place parchment paper on a shallow baking pan. Combine all spices and seasonings together in a bowl and stir continuously to prevent any lumps.
2. Pour egg white in another bowl and whisk till foamy. Add walnuts and toss them thoroughly with egg white. Transfer the walnuts to the spice mixture. Mix well. Place the walnut mixture evenly on the baking pan, gapping between walnut pieces. Bake for 10 minutes, or till the color changes. Let them cool and then break them. Chop them roughly and keep apart.
3. For the tart dough, combine the icing sugar, salt and butter and blend smoothly. Mix the egg yolk and flour. Add the cream and mix well. Place the dough onto your work surface and shape into a round disk. Wrap the dough in plastic wrap and refrigerate for about 20 minutes. (The dough is easier to handle if it is cool). Preheat the oven to 425 degrees. For the tart shell, roll out the dough to a round disk like shape. Place the dough in a 8 inch tart pan by pressing it. Cut off any extra dough. Prick the surface of the dough with a fork. Bake for about 15 minutes, or till the tart shell becomes crisp and browned
4. For the chipotle chocolate mixture, put the cream and peppers in a medium saucepan. Bring to a boil on medium heat, then cover and set aside for 10 minutes. Put the cream into a bowl. Throw the chilies, and put the cream back to the saucepan. Add the chocolate and seasoning to the cream and cook on low heat. Stir slowly till the chocolate melts and the mixture becomes smooth. Put off heat. Lay the chocolate mixture into the prepared tart shell. Then refrigerate for about half hour till the chocolate has set.
5. Take out the tart from the refrigerator. Once the chocolate has set, serve it at room temperature. Before serving, sprinkle the walnut candy throughout the tart. Cut the tart into slices, and transfer to dessert plates. Serve cool dusted lightly with powdered sugar.