Toasted Nut Tart Recipes

Steps:

• For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
• Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
• Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
• Reduce the oven temperature to 325 degrees F.
• Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
• Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

Steps:

• In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.

Steps:

• For crust:
• Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, cocoa, and salt in processor 5 seconds. Add butter and blend until moist sandy texture forms. Add 1 1/2 tablespoons ice water and blend until dough comes together. Press dough evenly onto bottom and up sides of prepared pan. Chill crust 30 minutes.
• Preheat oven to 350°F. Place crust on baking sheet. Bake crust until dry-looking and slightly puffed, about 18 minutes. Cool crust on rack completely. Maintain oven temperature.
• For filling:
• Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves. Attach candy thermometer to side of pan. Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes. Mix in cashews and coconut. Cool 20 minutes.
• Place chopped chocolate in small microwave-safe bowl. Cook at medium setting in 15-second intervals until soft and beginning to melt. Stir until completely melted and smooth. Brush enough chocolate over inside of crust to coat completely. Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish).
• Pour filling into crust. Place tart on rimmed baking sheet. Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes. Transfer tart to rack. Cool completely. Remelt reserved chocolate in microwave. Drizzle chocolate over tart in lacy pattern. (Can be made 1 day ahead. Cover; store at room temperature.)