Anne's Caramel Torte en Croute Recipe

Summary

Preparation Time45 MinCooking Time45 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Flour3 1⁄3 Cup (53.33 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Cold butter1 Cup (16 tbs), cut into small chunks
 Egg yolks2 , beaten slightly
 Water6 Tablespoon
 Sugar1 1⁄2 Cup (24 tbs)
 Honey1⁄3 Cup (5.33 tbs)
 Water1⁄2 Cup (8 tbs)
 Chopped walnuts3 1⁄2 Cup (56 tbs)
 Butter1⁄4 Cup (4 tbs)
 Milk1 Cup (16 tbs)
For semisweet glaze
 Chopped walnuts1⁄4 Cup (4 tbs)
 Semi sweet chocolate pieces6 Ounce (1 Cup, 1 Package)
 Cooking oil2 Teaspoon
 Unsalted butter1⁄4 Cup (4 tbs)

Nutrition Facts

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

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.
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