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Glaze:
6 tablespoons heavy cream
¼ teaspoon pure vanilla extract
pinch table salt
½ tablespoon light corn syrup
3 ounces white chocolate, chopped
Preheat a Cuisinart
®
Convection Toaster Oven Broiler to 350°F on the con-
vection bake setting with the rack in position A. Coat a 9-inch cake pan
with nonstick cooking spray; lightly dust with flour. Reserve.
In a small bowl, stir together the flour, cream of tartar, baking soda, salt and
cinnamon; reserve. Add the butter to the bowl of the Cuisinart® Stand
Mixer fitted with the flat mixing paddle. Beat until the butter is softened and
creamy. With the unit running, slowly add the sugars; beat until light and
fluffy. Add one third of the egg whites at a time, being sure not to add
another one until the previous is completely mixed. Add the vanilla and mix
to combine. With the unit running on the lowest speed, add half of the dry
ingredients. Mix until the batter is streaky with flour and then add half of the
milk. Continue with the remaining dry ingredients and carefully mix until no
more flour is visible.
Pour batter into prepared pan. Bake for about 25 to 30 minutes, or until a
cake tester comes out clean and the top of the cake springs back to the
touch. Cool in pan for 10 minutes; remove and then cool completely on a
wire rack.
Prepare the white chocolate glaze. In a small saucepan, add the cream,
vanilla, salt and corn syrup and set over medium-low heat. Place the
chopped chocolate in a small mixing bowl; reserve. Once the cream mixture
just comes to a boil, pour it over the chopped chocolate. Let the mixture
rest for a few minutes, and then whisk to combine. Pour the glaze over the
cooled cake and spread evenly with an large offset spatula.
Transfer glazed cake to a refrigerator and let chill for at least 2 hours to
allow the glaze to set.
Nutritional information per serving:
Calories 200 (44% from fat) • carb. 25g • pro. 2g • fat 10g • sat. fat 6g • chol. 25mg
• sod. 200mg • calc. 25mg • fiber 0g
Caramel Walnut Tart with Raspberry
and Chocolate
Makes 16 servings
2½ cups chopped walnuts
½ recipe pâte sucrée (page 25)
1½ cups granulated sugar
1 cup water
3 tablespoons light corn syrup
pinch table salt
½ cup heavy cream
1
/
3
cup raspberry preserves, strained
2 ounces bittersweet chocolate, chopped
Preheat a Cuisinart
®
Convection Toaster Oven Broiler to 400°F on the bake
setting with the rack in position B. Line the baking pan with aluminum foil.
Spread the walnuts on the prepared pan and toast for 4 to 5 minutes, or
until fragrant and lightly browned. Cool to room temperature. Reduce oven
temperature to 350°F on the convection bake setting and move the rack to
position A.
Roll out the dough into a 10-inch disc about
1
/
8
-inch thick. Fit into an
ungreased fluted tart pan. Chill in refrigerator for about 20 minutes. Using a
fork, prick the dough evenly all over but make sure not to go entirely
through the dough. Line the shell with parchment and weigh down with
dried beans or rice. Bake in preheated oven for about 20 minutes, or until
the dough underneath the parchment is no longer wet. Remove the beans/
rice and parchment and continue baking until the shell is golden brown.
Remove and reserve.
While the shell is baking, add the sugar, water, corn syrup and salt to a
heavy-bottomed, medium saucepan. Wipe down the inside walls of the pan
with a wet pastry brush to be sure that there are no sugar granules or water
droplets in the pan – if the walls of the pan are not dry, it will hinder the
quality of the caramel.