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1
For Crust: Blend flour, almonds, walnuts, and salt in processor till nuts are finely grnd.
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2
Add in powdered sugar and combine using on/off turns.
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3
Add in butter; using on/off turns, cut in till coarse meal forms.
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4
With machine running, slowly add in egg.
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5
Blend till moist clumps form.
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6
Gather dough into ball; flatten into disk.
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7
Wrap in plastic and refrigerate30 min.
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8
Roll out dough on lightly floured surface to 14-inch round.
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9
Transfer dough to 10-inch-diameter tart pan with removable bottom.
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10
Trim excess dough flush with top edge of pan.
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11
Pierce bottom of dough all over with fork.
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Refrigerate30 min.
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13
Preheat oven to 325 degrees.
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14
Bake crust till golden brown, about 35 min.
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15
Transfer to rack and cold completely.
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16
(Can be made 1 day ahead.
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Cover and let stand at room temperature.)
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18
For Filling: Place sugar, 1/2 c. water, and corn syrup in heavy large saucepan.
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Stir over low heat till sugar dissolves.
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20
Increase heat and boil without stirring till syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 min.
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21
Remove from heat.
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22
Whisk in butter and cream (mix will bubble vigorously).
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23
When bubbling subsides, whisk in creme fraiche.
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24
Cold caramel till beginning to thicken.
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25
Stir in walnuts.
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26
Pour caramel into prepared crust.
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27
Let stand 15 min to spread.
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For Chocolate Glaze: Bring cream to boil in medium saucepan.
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29
Remove from heat.
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30
Add in chocolate and stir till melted and smooth.
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31
Cold 5 min.
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32
Pour sufficient glaze over caramel to cover and fill tart to just below edge of crust (reserve remaining glaze for another use).
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33
Let stand till set, about 2 hrs.
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34
(Can be made 1 day ahead.
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35
Cover and chill.
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36
Bring to room temperature before serving.)
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37
This recipe yields 12 to 16 servings.
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Comments: A classic combination of tender shortcrust pastry and soft, candy-like caramel filling.
