Taste of Cyprus Sweets Walnut tart with chocolate mousse and Commandaria sauce

Walnut tart with chocolate mousse and Commandaria sauce

Dough: Beat all the ingredients in a mixer (using the kneading attachment) until they blend into a soft dough. Knead into a ball, cover with cling film and place in the fridge for approximately 2 hours. Then roll into pastry approximately ½cm thick and use to line the inside of a 28cm diameter mould for tarts.
Prepare the syrup to give it time to cool:  Stir the sugar and honey in water and when the sugar has dissolved bring to a boil and then simmer on low heat for 10 minutes. Remove from heat.
Filling: Preheat the oven to 180°C. Beat the eggs with the sugar in the bowl until frothy. Mix all the remaining ingredients in a second bowl and then stir into the mixture of the eggs and sugar with a wooden spoon. When everything has blended pour into the tray with the dough. Bake the tart in the oven for 30-35 minutes.
As soon as you remove the tart from the oven pour over the cold syrup and place in the fridge.
Prepare the chocolate mousse: Heat the fresh cream until it begins to boil – there will be bubbles on the sides of the saucepan, remove from the heat and add the chocolate. Stir until it melts and is a smooth, velvet ganache. When it cools, add the whipped cream, stirring gently and carefully, folding in, taking mixture from the bottom and bringing in to the top until it blends. Spread on the surface of the tart.
Prepare the Commandaria sauce: simmer the Commandaria in a little saucepan until it evaporates and about half is left.
Serve the walnut pie accompanied with Commandaria sauce, walnut sweet preserve and mastic ice cream.
Panicos Hadjitoffis

Ingredients For the dough:

450g (3 cups) flour
165g (3/4 cup + 1 level tbsp) sugar
6 yolks
60 ml (4 tbsps) water
180g butter

For the filling:

4 eggs
150g (3/4 cups) sugar
150g (1 1/4 cups approx.) finely chopped walnuts
1 tsp cinnamon
1 tsp ground cloves
1 tsp baking powder
100g (almost 1 cup) toasted breadcrumbs
10g (2 tsps) corn flour
25g (1 tbsp) honey
1 sachet vanilla

For the mousse:

250g dark chocolate
250ml (1 cup) fresh cream
150ml fresh cream, for whipping

Syrup:  

200ml (4/5 cup) water
200g (1 cup) sugar
50g (2 tbsps) honey

Commandaria sauce:

2 cups Commandaria
Mastic ice cream and walnut sweet preserve for serving (optional)

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