Last week, I needed something to bring to my friend’s birthday party. I didn’t want to bring cake, because they probably already had one of those. I didn’t want to bring cupcakes, because those are really just more cake. And I didn’t want to bring brownies, because someone else might bring those too.
How about a tart? Those are kind of fancy, special, and birthday appropriate.
This Chocolate Walnut tart also happens to be incredibly easy to make. The recipe is from Cooking Light magazine. In the past, Cooking Light baking recipes haven’t been my favorite. They’re pretty good, but if you really want to wow your friends, you’ll get more points for taste than calorie-shaving abilities.
This tart might have changed my mind about Cooking Light. The filling is fudgy yet refined, like a brownie, and it’s got the perfect amount of richness. Of course, in response to comments online, I added an extra two ounces of chocolate and ¼ tsp of espresso powder to increase the chocolate flavor. For all I know that means the recipe isn’t “light” anymore. But hey—if you can make it that much better by adding just a little more chocolate, go for it. Next time I might even add chocolate chips.
Note: When I read there was corn syrup in the filling, I started envisioning something more like a pecan pie, but the end result is much more like a brownie. The corn syrup is for sweetness, not texture.
Adapted from Cooking Light
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup light-colored corn syrup
2 tablespoons butter (at room temperature)
6 ounces bittersweet chocolate, finely chopped
¼ tsp espresso powder
1 cup walnut halves
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1. Arrange 1 rack in lower third of oven. Preheat oven to 350°.
2. Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup, and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter, chocolate and espresso powder; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs.
3. Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.
4. Spoon walnut mixture into prepared crust. Bake on bottom oven rack at 350° for 33 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter. Cut into wedges.
Nutritional InformationCalories: 292 (for 1/12 original recipe)