For the Nut Base:
1 cup walnuts
1 cup pecans
1 cup hazelnuts
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup honey
1 tablespoon vanilla extract
1/3 cup heavy cream
1 pre-baked deep-dish pie shell
For the Chocolate Ganache:
1 cup heavy cream
9oz. bittersweet chocolate, chopped
Nut Base Preparation:
In a large bowl, mix walnuts, pecans and hazelnuts (or your choice of three different nuts). Set mixture aside. In a saucepan, combine butter, both sugars and honey. Bring the mixture to a hard boil for three minutes without stirring. Remove from heat and add vanilla and heavy cream. Don’t stir; immediately pour onto nut mixture. Then stir and let rest for at least 10 minutes.
Scoop nut mixture into the pie shell. (You may have more filling than needed.) Place on a lined sheet pan and bake at 350° for 25 minutes. Let cool.
*Chocolate Ganache Topping Preparation:
Once the nut base has cooled completely, begin making the chocolate ganache. Place the 9 ounces of chopped, bittersweet chocolate into a medium bowl. Heat 1 cup of heavy cream in a small sauce pan over medium heat. Bring cream to a boil, then remove from heat immediately. Combine cream and chopped chocolate and whisk mixture until smooth.
Pour ganache over the nut base and refrigerate overnight or until the torte is set.
*This portion of the recipe was not provided by Trio Restaurant but incorporated for clarification.
Recipe by Trio