Uzbek Chocolate Walnut Tart

Ingredients

The Uzbek Chocolate Walnut Tart is a creative adaptation of the Fijian Mud Pie. While the original dish is known for its combination of chocolate, coffee, and cream, the Uzbek version infuses the tart with traditional Uzbek spices and replaces the coffee element with the rich flavors of Uzbek cuisine. The tart also incorporates toasted walnuts, a popular ingredient in Uzbek desserts, to add a delightful crunch and enhance the overall taste. We alse have the original recipe for Fijian Mud Pie, so you can check it out.

• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 egg yolk 1 egg yolk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 oz (225g) dark chocolate, chopped 8 oz (225g) dark chocolate, chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom ½ teaspoon ground cardamom
• ½ teaspoon ground cloves ½ teaspoon ground cloves
• 1 cup (120g) walnuts, toasted and chopped 1 cup (120g) walnuts, toasted and chopped
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 26g, 13g
• Carbohydrates (total, sugars): 34g, 15g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
2. 2.
   Add the egg yolk and continue pulsing until the dough comes together.
3. 3.
   Transfer the dough to a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
6. 6.
   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and melted.
7. 7.
   Stir in the ground cinnamon, cardamom, and cloves until well combined.
8. 8.
   Pour the chocolate ganache into the prepared tart shell and spread it evenly.
9. 9.
   Sprinkle the toasted walnuts over the ganache, pressing them gently into the chocolate.
10. 10.
    Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown.
11. 11.
    Remove from the oven and let it cool completely.
12. 12.
    Dust the tart with powdered sugar before serving.

Treat your ingredients with care...

• Walnuts — Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant. Be careful not to burn them, as it can affect the taste of the tart.

Tips & Tricks

• For a more intense Uzbek flavor, you can add a pinch of ground star anise to the chocolate ganache.
• Serve the tart slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a sweeter tart, you can increase the amount of sugar in the crust or sprinkle some powdered sugar on top before serving.
• Experiment with different types of chocolate, such as milk or white chocolate, to create unique flavor variations.
• To save time, you can use a store-bought pie crust instead of making the dough from scratch.

Serving advice

Serve the Uzbek Chocolate Walnut Tart at room temperature or slightly warmed. Cut it into elegant slices and present it on a dessert plate. Dust the top with powdered sugar for a beautiful finishing touch.

Presentation advice

To enhance the presentation of the Uzbek Chocolate Walnut Tart, you can garnish each slice with a sprinkle of cocoa powder or a drizzle of melted chocolate. Serve it on a decorative dessert platter or individual dessert plates for an elegant touch.