Nous Forki Tart

Walnut Forki tart with grated walnuts, where the fluffiness of the batter contrasts with the crunch of the nuts and the caramelised flavour of muscovado cane sugar.
baked
cake
dessert
Ingredients
Servings
12
Measurement units

Cake batter

  • 150 gwhole eggs
  • 150 gwalnuts (grated with a grater)
  • 150 gsugar (preferably muscovado cane sugar)
  • 100 gbutter
  • 50 gsifted pastry (or cake) flour
  • 50 g35% milk chocolate couverture

Optional: soaking syrup

  • 100 mlmineral water
  • 75 gicing sugar
  • 75 gjam for the syrup
  • 75 gjam for the filling

Optional: chocolate coating

  • 130 g70% couverture chocolate
  • 130 g35% fat cream
  • 50 gbutter
  • 4 ggelatin
Nutritional Information

Per serving

Calculated for 12 servings

Calories
432 kcal
Protein
5.7 g
Fat
29.4 g
Carbohydrates
38.2 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Half an hour before baking, preheat the oven to 200°C to ensure it reaches the optimal temperature when we place the cake inside.
  2. Line the base of the mold with baking paper to facilitate the later unmolding process.
  3. Grease the walls and the base of the mold with butter, then lightly flour it to prevent the dough from sticking during baking.
  4. 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.
  5. In a bowl, mix the grated walnuts with half of the sugar and a pinch of salt until well integrated.
  6. 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.
  7. Mix the melted butter and chocolate mixture with the nut flour, stirring until well combined.
  8. Incorporate the eggs into the mixture, one at a time, stirring with a spatula. Ensure each egg is fully integrated before adding the next.
  9. Gradually add the sifted flour, stirring constantly to prevent lumps and ensure the batter is smooth.
  10. 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.
  11. Allow the batter to rest in the mold for a few minutes before baking to stabilize it.
  12. Bake at 200ºC for about 20 minutes, ensuring the surface is cooked but not too dry.
  13. Turn off the oven and leave the cake inside for 5 more minutes with the door closed to complete the cooking gradually.
  14. Remove the mold from the oven and let it cool on a wire rack to prevent moisture from accumulating at the base.
  15. 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

  1. Bring the confectioners' sugar and water to a boil in a saucepan over medium-high heat, stirring occasionally to ensure the sugar dissolves well.
  2. 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.
  3. Cut the cake in half with a serrated knife, ensuring that the two halves are equal.
  4. Using a silicone brush, generously coat the interior faces and sides of the cake with the syrup, ensuring it is well soaked.
  5. 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.
  6. 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.
  7. Fill the inside of one half of the cake with the jam, delicately spreading it with a spatula to cover the entire surface uniformly.
  8. Cover the cake with the other half, carefully aligning the edges to ensure the layers are well centered.

Chocolate Coating

  1. Hydrate the gelatin with cold water at least 10 minutes before starting, making sure all the gelatin is submerged.
  2. Place the cream in a saucepan over medium heat until it begins to simmer. Keep a constant watch to prevent it from overflowing.
  3. 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.
  4. Stir the mixture with a whisk until the chocolate is completely melted and integrates homogeneously with the cream.
  5. Add the butter in small pieces and continue stirring until it is completely dissolved, resulting in a smooth and shiny mixture.
  6. Immediately after, add the well-drained gelatin and stir vigorously until it is fully integrated into the mixture.
  7. Place the cooled cake on a rack with a tray underneath to collect any excess chocolate that drips during the coating process.
  8. 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.
  9. 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
  • If the tin is a springform, it must have a latch that clamps the sides to the base; a loose-bottom tin will leak, because the batter is quite fluid. Line the base with baking paper.
  • Optionally, once the cake is cold, you can split it, soak it with the syrup and fill it with jam, and you can also add the chocolate coating.
  • Grate the walnuts one by one with a long bar grater until you have a sandy flour; do not grind them into a praline paste that releases oil. If you use a stick blender, work in short bursts and stop often; when some of the nuts have become flour and a few bits remain, remove the flour and continue with more walnuts.
  • Soaking with the syrup makes the cake moister and gives it a more interesting texture. The jam for the syrup is apricot, and a little liqueur can be added once the syrup has cooled.
  • For the chocolate coating, keep the butter at room temperature and soak the gelatine in cold water in advance.
Original recipe
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