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Chocolate Hazelnut Tart recipe

Two very rich flavors — chocolate andhazelnut — meet in this elegant dessert.

Recipe: Chocolate HazelnutTart

2 cups shelled hazelnuts
1 cup all-purpose flour
3/4 cup granulated sugar – divided use
3 tablespoons unsweeted baking cocoa
1/4 teaspoon baking soda
1/2 cup unsalted butter – divided use
4 large eggs, separated
4 (1-ounce) squares unsweetened baking chocolate
1 cup dark corn syrup
1/8 teaspoon salt
2 tablespoons rum

  • Preheat oven to 350°F (175°C).
  • Toast hazelnuts on a baking sheet untilthe skins are loose and come off easily, about 10 minutes; turnoff oven. Rub hazelnuts in a clean towel to remove the skins,then chop coarsely and set aside.
  • Crust: In a large mixing bowl, sift togetherflour, 1/4 cup sugar, cocoa and baking soda. Cut in a 1/4 cupbutter until mixture resembles coarse cornmeal; stir in 1 eggto form smooth dough. Form into a ball, wrap and refrigerate.
  • Filling: Using a double-boiler, melt bakingchocolate with remaining 1/4 cup of butter over simmering water,whisking occasionally until smooth; remove from heat and setaside.
  • Combine corn syrup and remaining 1/2 cupsugar in a small saucepan. Bring to a full rolling boil slowlyover medium heat; remove from heat and stir in chocolate mixture.
  • In a mixing bowl, beat remaining 3 eggs,salt and rum flavoring. Beat into chocolate mixture until justmixed; gently stir in hazelnuts and set aside.
  • Preheat oven again to 350°F (175°C).Lightly grease a 9-inch pie plate.
  • Lightly flour a work surface; lay chilleddough on it and lightly flour it, as well. Roll dough to a 13-inchround, between 1/4 and 1/8-inch thick. Line pie plate with thedough, trimming away all but a 1-inch overhang. Fold over tomake a double-thick edge on the rim of the pan and flute theedges. Pour hazelnut filling into crust.
  • Bake until filling is set and the crustis baked through, about 40 minutes. Let cool slightly beforeserving.

    Makes 12 servings.

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