Pecan and Walnut Tart with Chocolate Icing Recipe

How to make it

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• Prepare Sugar dough.
• On a floured surface, roll out one of the dough disks to a 12-inch circles and press it into a 9-inch tart pan with
• removable bottom.
• Roll out the other disk into a 10-inch circle.
• Place it on a baking sheet and refrigerate.
• In a heavy saucepan, stir together the sugar, water and lemon juice.
• Secure a candy thermometer to the side.
• Bring to a boil over medium-high heat and cook until caramel brown, 334 degrees f. on the thermometer.
• Remove from heat, carefully pour in the cream, and swirl gently until the bubbles subside.
• Reserve 5 walnut halves and 5 pecan halves.
• Gently stir in the remaining nuts.
• Add butter, when it has melted, stir gently.
• Transfer the mixture to a large metal bowl.
• Leave to cool until lukewarm.
• Pour the cooled filling into the lined tart pan.
• Brush the edges of the pastry with the egg.
• Top with chilled pastry, pinch the edges together to seal,and trim away excess dough wit a sharp knife,
• Cut 3 small slashes in th top dough to let steam escape during baking.
• Rerfrigerate for 30 minutes.
• Set an oven rack in the bottom 1/3 of the oven.
• Preheat the oven to 400 f degrees.
• Bake the tart until golden brown, 40 to 45 minutesa.
• Remove from the oven and cool to room temperature.
• Prepare the Chocolate Ganache.
• To ice the tart, invert it onto a wire rack and remove the pan's side and bottom.
• Place waxed paper underneath to catch drips.
• Pour the warm ganache evenly over the tart, smoothing the top and side with an icing spatula.
• Arrange the reserved nuts decoratively on top.
• Leave at cool room temperature to set, at least 1 hour.
• To serve, cut with a very sharp knife into wedges.