Golden Walnuttartlet

Serves: Chocolate used:
Esmeraldas Milk
Grand Cru Blend No.1
Difficulty: Difficult
Preparation time: 30 minutes and up


The caramelized walnuts:

  1. Heat up the sugar in a pot until it caramelizes.
  2. Add the walnuts to the caramel and continue stirring.
  3. Spread the walnuts on baking paper and let them cool down.

The filling :

  1. Preheat the oven to 200 degrees (upper and lower heat).
  2. Peal the pears and cut them into dices.
  3. Mix all remaining ingredients with the pears in a casserole.
  4. Bake the mixture for 15 minutes and let it cool down afterwards.

The dough:

  1.  Cream the butter.
  2. Melt the chocolate over a warm water bath and add the melted butter.
  3. Mix the egg, the powdered sugar and the pinch of salt together.
  4. Add the butter-chocolate mixture.
  5. Pass the flour through a sieve and fold it in the mixture together with the walnuts.
  6. Spread the dough 5 mm thick on a baking tray lined with baking paper.
  7. Bake the dough or 8 to 10 minutes and let it cool down.

The chocolate mousse:

  1. Soak the gelantine in cold water.
  2. Melt the chocolate over a warm water bath.
  3. Stir the egg yolks in a bowl and boil 60 g cream.
  4. Stir the hot cream slowly into the egg yolks.
  5. Put the mixture back into a pot and continue heating it up until it is thick and creamy.
  6. Take the gelantine out of the water, squeeze it and dissolve in the egg yolk creme.
  7. Stir the melted milk chocolate into the mixture.
  8. Whip the egg whites and the cream separately and fold in the cream.
  9. Chop 70 g of the caramelized walnuts and add them to the cream.
  10. Let the mixture cool in the fridge.
  11. Use the tartlet ramekins (diameter 7,5 cm) to cut circles into the dough.
  12. Put the pears on top of the dough and fill the rest with the cream.
  13. Let the tartlets cool down for a couple hours or put them over night into the freezer.

For the glazing:

  1. Boil the cream in a pot and add the dark chocolate.
  2. Let the pot sit for ten minutes. Start stirring from the middle to the outside until the mixture is smooth.
  3. Take the tartlets out of the freezer and remove the ramekins. Put the tartlets on a cooling rack.
  4. Pour the glazing over the tartlets and decorate with walnuts.

Thanks to Anna-Maria Fischbacher for this amazing recipe! Check out her blog experiementelle cuisine for more inspiration!


For the caramelized walnuts:
50 g sugar
150 g walnuts

For the filling:
2 ripe pears
2 tbsp brown sugar
2 tbsp lemon juice
½ tsp cinnamon

For the dough:
60 g butter
30 g Original Beans Grand Cru Blend No.1 80%
1  egg
50 g powdered sugar
1 pinch of salt
40 g all purpose flour
30 g grounded walnuts

For the chocolate mousse:
2 leaves gelantine
200 g Original Beans Esmeraldas Milk 42%
2 egg yolks
60 g cream
2 egg whites
200 g cream

For the glazing:
200 g Original Beans Grand Cru Blend No.1 80%
200 g cream

[pinit color="red"]

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