And The Winner is...

Chocolate Caramel Walnut Tart

Crust:
1 ½ cups flour
¾ cup walnuts
½ tsp. Salt
1/3 cup powdered sugar
1 stick unsalted butter, cut into pieces, room temp.
1 large egg

Filling:
2 cups sugar
½ cup water
¼ cup light corn syrup
1 stick unsalted butter, cut into pieces
½ cup whipping cream
2 Tbls. sour cream
1 cup walnuts, chopped

Chocolate Glaze:
¾ cup whipping cream
4 oz. bittersweet chocolate

For Crust:
Blend flour, walnuts, powdered sugar and salt in the food processor. Add butter using pulse then slowly add the egg. Gather dough and press into a 10-inch tart pan with removable bottom. Pierce dough with a fork and chill for 30 minutes. Preheat oven to 325 degrees and bake about 30 minutes or until golden.

For Filling:
Place sugar, water and corn syrup in saucepan. Stir over low heat until sugar dissolves. Increase heat and let boil until syrup is a deep amber color, occasionally brushing sides of pan with a wet pastry brush, about 8 minutes.
Remove from heat. Whisk in butter and cream (mixture will bubble). Mix in sour cream and when beginning to cool mix in walnuts. Pour into crust, let caramel firm up before spreading chocolate glaze over it.

For Chocolate Glaze:
Bring cream to a boil, remove from heat and stir in chopped chocolate. Pour glaze over caramel. Refrigerate. Bring to room temperature before serving.

Serves 8-10 generous servings.