Anne's Caramel Torte en Croute Recipe
Ingredients
| Flour | 1/3 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 cup cold butter, cut in small chunks | ||
| 2 egg yolks, beaten slightly | ||
| Water | 6 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Honey | 1/3 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Semisweet Glaze | ||
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Semi-sweet chocolate package | 1 (Semisweet Glaze:) | |
| Cooking oil | 2 Teaspoon (Semisweet Glaze:) | |
| Unsalted butter | 1/4 Cup (16 tbs) (Semisweet Glaze:) | |
Directions
Butter a cookie sheet.
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.
Remove cover.
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.
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.
Remove cover.
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.
Chef
