The Catalan TableNous Forki Tart
NOUSForki Tart with Grated Eggs, where the fluffiness of the dough contrasts with the crunchy texture of the walnuts and the caramelized flavor of muscovado cane sugar.
Ingredients
Servings:
8
Ingredients
- 150 gdry cheeses (grated with a grater)
- 150 gwalnut
- 150 gsugar (best muscovado cane sugar)
- 100 gbutter
- 50 gsifted pastry (or cake) flour
- 50 gmilk chocolate coating 35%
- Optional: Syrup for soaking
- 100 mlmineral water
- 75 gpowdered sugar
- 75 gjam for syrup
- 75 gfilling jam
- (Optional) Chocolate coating
- 130 g70% couverture chocolate
- 130 gcream 35% fat
- 50 gbutter
- 4 ggelatin
Nutritional Information
Per Serving (Approx.)
Calories
447 kcal
Protein
3 g
Fat
28 g
Carbohydrates
47 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Half an hour before baking, preheat the oven to 200°C to ensure it reaches the optimal temperature when we place the cake inside.
- Line the base of the mold with baking paper to facilitate the later unmolding process.
- Grease the walls and the base of the mold with butter, then lightly flour it to prevent the dough from sticking during baking.
- Grate the walnuts one at a time with a long bar grater until you achieve a sandy flour texture. Avoid turning the walnuts into a paste that releases the internal oil. Note: If using a food processor, grate the walnuts in several batches with short pulses, stopping frequently to prevent oil release. When part of the walnuts is already flour and some small pieces remain, remove the flour, add more walnuts, and continue processing.
- In a bowl, mix the grated walnuts with half of the sugar and a pinch of salt until well integrated.
- Melt the butter in a saucepan over low heat and, once melted, add the chocolate until fully melted. Then, incorporate the remaining half of the sugar.
- Mix the melted butter and chocolate mixture with the nut flour, stirring until well combined.
- Incorporate the eggs into the mixture, one at a time, stirring with a spatula. Ensure each egg is fully integrated before adding the next.
- Gradually add the sifted flour, stirring constantly to prevent lumps and ensure the batter is smooth.
- Fill the mold with the batter, ensuring it has a thickness of about 2 or 3 cm, as this is a cake that doesn't rise much and shouldn't be very thick.
- Allow the batter to rest in the mold for a few minutes before baking to stabilize it.
- Bake at 200ºC for about 20 minutes, ensuring the surface is cooked but not too dry.
- Turn off the oven and leave the cake inside for 5 more minutes with the door closed to complete the cooking gradually.
- Remove the mold from the oven and let it cool on a wire rack to prevent moisture from accumulating at the base.
- Allow the cake to cool completely in the mold before unmolding it to ensure it remains intact.
Syrup for Soaking the Inside of the Cake
- Bring the confectioners' sugar and water to a boil in a saucepan over medium-high heat, stirring occasionally to ensure the sugar dissolves well.
- Allow the syrup to cool completely before adding the apricot jam. If desired, a bit of liqueur, such as rum or peach liqueur, can be added once the syrup has fully cooled.
- Cut the cake in half with a serrated knife, ensuring that the two halves are equal.
- Using a silicone brush, generously coat the interior faces and sides of the cake with the syrup, ensuring it is well soaked.
- Let the cake rest for about 2-3 hours, preferably at room temperature, to allow the syrup to penetrate well before adding the jam filling.
- Using a knife, gently mark a grid on the surface of the cake that will be filled to assist with the even distribution of the jam.
- Fill the inside of one half of the cake with the jam, delicately spreading it with a spatula to cover the entire surface uniformly.
- Cover the cake with the other half, carefully aligning the edges to ensure the layers are well centered.
Chocolate Coating
- Hydrate the gelatin with cold water at least 10 minutes before starting, making sure all the gelatin is submerged.
- Place the cream in a saucepan over medium heat until it begins to simmer. Keep a constant watch to prevent it from overflowing.
- When the cream reaches the boiling point, remove it from the heat and add the chopped couverture chocolate. Let it sit for a few seconds before starting to stir.
- Stir the mixture with a whisk until the chocolate is completely melted and integrates homogeneously with the cream.
- Add the butter in small pieces and continue stirring until it is completely dissolved, resulting in a smooth and shiny mixture.
- Immediately after, add the well-drained gelatin and stir vigorously until it is fully integrated into the mixture.
- Place the cooled cake on a rack with a tray underneath to collect any excess chocolate that drips during the coating process.
- Pour the chocolate in the center of the cake and, using circular motions, spread it towards the edges. Ensure that the cake is well-chilled so that the topping sets properly. If necessary, use a long knife to smooth the surface carefully to avoid damaging the cake.
- To remove the cake from the rack, use a long spatula and place it perpendicular to the rack's bars, ensuring safe handling.
Recommendations & Tricks
- Ensure that the mold you use is a springform pan with an adjustable latch for fitting the sides to the base. This will prevent the batter, which is quite liquid, from spilling. Line the bottom of the mold with baking paper to prevent sticking.
- If desired, once the tart has cooled, you can soak it with a light syrup (equal parts water and sugar, boiled until dissolved). Fill it with jam of your choice, such as raspberry or apricot.
- To give it a special touch, you can add a chocolate glaze. Melt 100 grams of dark chocolate with a tablespoon of butter in a double boiler, stirring until you achieve a smooth texture, and spread it evenly over the tart.
- When grating whole eggs, use a grater with large holes to facilitate their incorporation into the batter. This technique helps achieve a fluffy texture.
- Sifting the all-purpose or cake flour before mixing it with other ingredients ensures that the batter is light and free of lumps.