Step 1

Sweet Tart Pastry:

Step 2

Place egg yolks, salt, sugar, vanilla and butter in a bowl of food processor fitted with a metal blade; process using 4 one-second pulses until partially mixed.

Step 3

Add flour all at once and process with 6 to 8 one- second pulses until dough begins to clump (but does not form a ball).

Step 4

Gather dough into a rough mound on work surface.

Step 5

Work small portions of the dough against the work surface with the heel of your hand(pushing the dough away from you). Press pieces of dough into a ball. Divided ball into two pieces: one piece that is less than two thirds of the dough for the bottom crust, and one piece that is just over one third of the dough for the top. Refrigerate 2 hours or until firm.

Step 6

To make the cake:

Step 7

1.Prepare Sweet Tart Pastry:

Step 8

Line bottom of an 8-inch diameter, 1 ½ inch deep, round cake pan(I used a spring form) with a circle of parchment paper.

Step 9

Brush sides of pan with melted butter.

Step 10

Roll out the larger piece of dough into a circle 1/8 inch thick and 10 inches in diameter.

Step 11

Mold the dough to bottom and sides of pan with gentle finger pressure.

Step 12

If the dough breaks as you are trying to fit it into the pan, just press into into the pan all around in and even layer. Patch holes with small pieces of dough.

Step 13

The bottom and sides of the pan must be covered with an even layer of pastry; none of the pan should show through.

Step 14

Wrap pastry shell and refrigerate while you make filling.

Step 15

Roll out the small piece of dough into a circle 1/8 inch thick and 8 inches in diameter.

Step 16

Prick all over with a fork.

Step 17

Place on waxed paper-lined baking sheet, cover and refrigerate.

Step 18

Place sugar and water in a 2 ½ quart saucepan, stir until sugar dissolves and syrup comes to a boil.

Step 19

Boil, without stirring, until sugar is a light caramel color.(320F on a candy thermometer).

Step 20

Remove from heat.

Step 21

Add cream and stir to blend.

Step 22

Then stir in the walnuts and the 7 TBSP soft butter.

Step 23

Return to heat, and bring to a boil, stirring constantly.

Step 24

Boil gently until the syrup reaches 225F on candy thermometer.

Step 25

Remove from heat. Cool for 40 minutes, stirring occasionally.

Step 26

Preheat oven to 375F.

Step 27

Brush inside of pastry-lined cake pan with a thin layer of egg white to moisture proof shell.

Step 28

Spread cooled caramel filling in bottom of shell.

Step 29

Trim the sides of pastry shell to 1/8 inch above filling. Place pastry lid on top; press to seal at edges.

Step 30

Bake until pastry is golden brown(40-50 minutes). Remove from oven; cool in pan 30 minutes.

Step 31

Turn out onto a wire rack to cool.

Step 32

Cool completely before covering with chocolate glaze.

Step 33

Heat apricot preserves until melted and bubbly.

Step 34

Strain to remove piece of fruit.

Step 35

Brush entire surface of cooled pastry with warm preserves.

Step 36

To make chocolate glaze:

Step 37

Break chocolate into small pieces and place in a small stainless steel bowl over a pot of hot (not boiling) water.

Step 38

Melt the 4 TBSP butter in a small saucepan, and skim off the white foam that rises to the top.

Step 39

When chocolate is just melted, stir in the clarified butter(discard the white solids left behind).

Step 40

Set aside until chocolate is 86F.

Step 41

Slide cake onto a cardboard cake circle(covered with foil) that is slightly small in diameter that the cake.

Step 42

Place cake on a wire rack over a rimmed baking sheet.

Step 43

Pour chocolate glaze over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake.

Step 44

Allow chocolate to set to firm consistency before serving.

Step 45

Store cake at cool room temperature. If refrigerated, allow to warm to room temperature before serving.

Step 46

Serve in 1-inch wedges. Cake is very rich.