In Los Angeles, we drive a lot. I am grateful for my Sirius radio and for Martha Stewart Living Radio as it helps me get from one place to the other. Recently, I was able to tune into friends like Matt Armendariz and Jaden Hair chat it up about blogging and food and I am always learning something new.
I keep a pad of paper and a pen in my car, right next to my cup holder. When ever I hear of an authors, chef, or professional that inspires me I wait for the next red light and write down their info. Two weeks ago I was listening to Emily Luchetti talk about her new cookbook; The Fearless Baker. When I returned home, I googled the book and Emily. I sent her an email, introduced myself and within an hour she responded! She offered to send me a book and within days the package was on my door step. I immediately opened the book and started earmaking dozens of recipes I wanted to try; Toasted Pecan Pound Cake, Walnut Chocolate Chip Tube Cake, Brown Butter Crepes with Fruit Topping, and this Nutty-Nut Chocolate Chip Tart.
The timing on the arrival of the book was perfect. I had been asked to photograph and bake for a fund raising “craft party” at a local designers design studio and retail store. Designer, Deborah Rhein, donated the craft party to her child’s school auction. 2o woman, signed up and paid big bucks to craft, make jewelry, drink champagne, and eat gourmet treats.
I made my apple pie pop tarts and this amazingly rich yet not too sweet nutty-chocolate chip tart. I had some tart dough in the freezer, toasted my almonds and pecans, when assembled, I sprinkled some Celtic sea salt on the top. This was the perfect combo of sweet and salty and received rave reviews.
Not only did Emily send a book for me to enjoy and cherish, but she sent an additional one to giveaway to one lucky reader. The giveaway will close on Thursday, May 19th at 10:00 p.m. PST. Open to residents of the USA only. To enter please do one or more of the following and be aure to leavea speareate comment per entry.
• Tell me about your favorite cookbook.
• Follow me on Twitter @theurbanbaker
• Copy and paste this tweet or make up your own: @theurbanbaker has a giveaway of “The Fearless Baker” cookbook. Enter to win here: http://is.gd/zhz51M
• Become a fan of The Urban Baker on Facebook
• Sign up for a free E-mail Subscription to this blog
Nutty-Nut Chocolate Chip Tart
adapted from The Fearless Baker by Emily Luchetti and Lisa Weiss
yield: 1 8″ tart
1 recipe basic tart dough
1 3/4 cup whole wheat pastry flour
1 Tbsp. organic, white sugar
10 Tbsp(5 oz.). unsalted butter, organic, butter, cubed
pinch of kosher salt
4 Tbsp. ice cold water
1 cup sliced almonds
1/2 cup raw pecans
1 cup bittersweet chocolate, chopped (or use chips)
1/2 cup milk chocolate, chopped (or use chips)
2 large, organic eggs
1/3 cup light brown sugar
1/3 cup lyles golden syrup
1/8 tsp. kosher salt
3 Tbsp. unsalted butter, melted
for the tart dough:
• in the bowl of a food processor with the metal blade, pulse the flour, sugar, and salt. add the butter and pulse to resemble coarse meal. slowly add the water until the dough just comes together.
• on a lightly floured surface, gather the dough together into a ball. wrap in plastic wrap and let the dough sit in the fridge for at least an hour.
• after an hour, roll dough out and place in tart pan, pressing into the corners. line with heavy duty foil and fill with pie weights.
• place tart pan on a parchment lined baking sheet and bake for 15 minutes. remove the foil and the pie weights and bake until slightly golden, another 5 minutes. let cool completely.
for the filling:
• preheat oven to 350*.
• spread almonds and pecans on a rimmed baking sheet and place in preheated oven. toast for 10-12 minutes. set aside and let cool. when cool, chop.
• layer nuts in pre-baked tart shell. sprinkle with chocolate.
• in a small bowl, whisk the lyles corn syurp, eggs, and brown sugar. whisk in the melted butter and salt.
• pour the filling over the nuts and chocoalte, slowly. make sure to disperse the filling in all areas of the tart.
• sprinkle the top with celtic sea salt.
• bake until set, about 25 minutes. let cool and serve at room temperature.
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