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Anne's Caramel Torte en Croute Recipe
|Flour||3 1⁄3 Cup (53.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cold butter||1 Cup (16 tbs), cut into small chunks|
|Egg yolks||2 , beaten slightly|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped walnuts||3 1⁄2 Cup (56 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|For semisweet glaze|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate pieces||6 Ounce (1 Cup, 1 Package)|
|Cooking oil||2 Teaspoon|
|Unsalted butter||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 9594 Calories from Fat 5470
% Daily Value*
Total Fat 618 g950.9%
Saturated Fat 218.1 g1090.4%
Trans Fat 0 g
Cholesterol 1118.5 mg
Sodium 1865.3 mg77.7%
Total Carbohydrates 917 g305.7%
Dietary Fiber 55.1 g220.4%
Sugars 505.7 g
Protein 136 g273%
Vitamin A 182% Vitamin C 0.83%
Calcium 73.8% Iron 196.1%
*Based on a 2000 Calorie diet
Place outside ring of an 1/2 -inch flan pan on the cookie sheet; set aside.
In a large mixer bowl, combine flour with 1/4 cup sugar.
Add 1 cup butter.
Beat until mixture resembles soft fine breadcrumbs.
Beat in egg yolks with 6 tablespoons water.
By hand, quickly form into a ball and wrap in wax paper or aluminum foil.
Refrigerate 30 minutes.
Roll 2/3 of dough into a 12-1/2-inch circle.
Refrigerate remaining dough.
Fit rolled dough into flan ring on cookie sheet, leaving 1/2-inch overhang.
Refrigerate 30 minutes.
Combine 1-1/2 cups sugar, the honey and 1/2 cup water in a medium saucepan.
Bring to a boil over medium heat.
Cover; continue to boil 2 minutes.
Boil uncovered over medium heat until mixture is a medium caramel color.
Remove from heat Stir in 3-1/2 cups chopped walnuts, 1/4 cup butter and milk.
Return to heat; bring to a boil.
Simmer over low heat 15 minutes, stirring occasionally.
Preheat oven to 425°F (220°C).
To assemble, roll remaining 1/3 of dough into an 11-inch circle.
Quickly pour filling into pastry-lined flan ring.
Brush overhanging pastry edges with water.
Place 11 -inch circle of pastry over filling.
Bring overhanging pastry over 11-inch circle; press lightly to seal.
Cut slit in center.
Bake 20 minutes.
Let cool in ring on cookie sheet 4 hours.
Invert cooled torte on a large serving plate.
Remove flan ring.
Prepare Semisweet Glaze.
Pour glaze over top of torte, letting excess drip down sides.
Sprinkle 1/4 cup chopped walnuts around top edge.
Chill torte for easier cutting.
Cut into wedges.
Semisweet Glaze: Melt chocolate pieces.
Stir in oil and butter.