Chocolate Hazelnut Tart
Ready In: 0 mins
Serves: 8
Ingredients
Chocolate Dough
- 1 cup unbleached all-purpose flour
- 1⁄4 teaspoon baking soda
- 3 tablespoons cocoa powder
- 1⁄4 cup sugar
- 4 tablespoons butter
- 1 large egg
- 2 cups hazelnuts (The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnut)
- 4 ounces bittersweet chocolate or 4 ounces semisweet chocolate
- 4 tablespoons butter
- 1 cup dark corn syrup
- 1⁄2 cup sugar
- 3 eggs
- 1 pinch salt
- 2 tablespoons dark rum (optional)
Directions
- Mixing the Dough:
- Sift the dry ingredients together three times.
- Rub in the butter and moisten with the egg as for Sweet Pastry Dough.
- Shape into a disk, wrap, and refrigerate.
- Cooking the Chocolate-Hazelnut Filling:
- Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes.
- Rub the hazelnuts in a towel to remove the skins.
- Chop the hazelnuts coarsely, by hand or with a food processor.
- Combine the chocolate with the butter in a small bowl.
- Bring a small pan of water to a simmer and turn off the heat.
- Place the bowl of chocolate and butter over the hot water and stir to melt.
- Combine the corn syrup and sugar in a small saucepan.
- Bring to a full rolling boil over medium heat.
- Remove from heat and stir in the chocolate mixture.
- Beat the eggs and salt with the optional rum.
- Beat in the chocolate mixture, taking care not to overbeat.
- Assembling:
- Lightly flour the work surface and dough.
- Roll the dough to a 14-inch diameter disk, 1/8 inch thick.
- Line a 10-inch tart pan with the dough, trimming away the excess.
- Stir the chipped hazelnuts into the filling and pour the filling into the pan.
- Baking:
- Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes.
- Holding:
- Store the tart at room temperature up to 2 days.
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