Chocolate Caramel Walnut Tart

The pastry for this luscious tart can be prepared, baked, and frozen up to one week ahead of time. Thaw it at room temperature before filling.

1 cup sugar

1â„4 cup water

3â„4 cup plus 1 cup heavy or whipping cream

2 bars (4 ounces each) bittersweet chocolate, chopped

2 tablespoons butter or margarine

2 cup walnuts (8 ounces), lightly toasted and chopped

2 teaspoons vanilla extract walnut halves

Prepare pastry dough as directed through baking and cooling.
Prepare filling: In heavy 3-quart saucepan, heat sugar and water over medium-high heat, swirling pan occasionally, until sugar is melted and amber in color, about 10 minutes. Remove from heat. Stir in cream until a smooth caramel forms. Stir in chocolate and butter until melted. Add chopped walnuts and vanilla and stir to combine.
Pour warm filling into cooled tart shell. Refrigerate until set, at least 3 hours.
To serve, remove side of pan. In small bowl, with mixer at medium speed, beat remaining 1 cup cream until stiff peaks form. Garnish tart with whipped cream and walnut halves. If not serving right away, refrigerate up to one day.

Makes 12 servings.

Prep: 40 minutes plus chilling and cooling

Bake: 30 minutes