Chocolate-Caramel Cake Sweet Tart Pastry

To prepare pastry, pound cold butter with rolling pin to soften. Place butter, yolks, salt, sugar and vanilla in food processor fitted with metal blade
pulse 4 seconds to partially mix ingredients. Add flour all at once
pulse 6 to 8 seconds until dough begins to clump but does not form a ball. Gather dough into rough mound on work surface. Work small portions of dough against work surface with heel of hand (pushing dough away from you). Form dough into a ball
divide ball into two pieces: one slightly less than 2/3 of the dough for bottom crust, and one just over 1/3 of the dough for top crust. Refrigerate until firm (about 2 hours). Line bottom of 8-by-1 1/2-inch round cake pan with parchment paper cut to fit. Brush pan sides with melted butter. Roll out larger piece of dough into 10-inch circle 1/8-inch thick. Using gentle finger pressure, mold dough to fit pan, covering bottom and sides with an even layer of pastry. Wrap pastry shell and refrigerate. Roll out smaller piece of dough into 8-inch circle 1/8-inch thick. Prick all over with fork. Place on wax paper-lined baking sheet
cover and refrigerate. Place sugar and water in a 2 1/2-quart saucepan over high heat
stir until sugar dissolves and syrup comes to a boil. Boil, without stirring, until sugar is a light caramel color (320 degrees on candy thermometer). Remove from heat. Add cream
stir to blend. Stir in the 2 1/2 cups walnuts and 7 tablespoons soft butter. Return to heat
bring to a boil, stirring constantly. Boil gently until syrup reaches 225 degrees. Remove from heat. Cool for 40 minutes, stirring occasionally. Preheat oven to 375 degrees. Brush inside of pastry shell with thin layer of egg white. Spread cooled caramel filling onto shell. Trim sides of shell to 1/8 inch above filling. Moisten top edge of shell with water. Top with 8-inch pastry circle
press edges to seal. Bake until pastry is golden brown (40 to 50 minutes). Remove from oven
cool in pan 30 minutes. Place wire rack over top of pan
invert, turning pastry out of pan onto wire rack to cool. (Use caution
caramel center is still soft and very hot.) Cool completely. Heat preserves until bubbly
strain, discarding solids. Brush preserves over pastry. To prepare glaze: Break chocolate into small pieces
melt in small pan over hot (not boiling) water. Melt the 4 tablespoons butter in small saucepan, skimming off white foam. When chocolate is just melted, stir in melted butter, discarding white solids in bottom of butter pan. Set aside until chocolate cools to 86 degrees. Slide cake onto foil-covered cardboard circle slightly smaller than the diameter of the cake. Place cake on wire rack over baking sheet. Pour chocolate glaze over cake. (If glaze is too hard to pour, warm it briefly over hot water.) Use metal spatula to quickly spread glaze over top and sides of cake. Arrange walnut halves around top edge of cake. Allow chocolate to set before serving. Store cake at cool room temperature for up to 3 days. If cake must be refrigerated, allow it to warm to room temperature before serving in 1-inch wedges. Per serving: 727 calories, 11 grams protein, 49 grams fat (percent calories from fat, 61)