Two very rich flavors — chocolate andhazelnut — meet in this elegant dessert.
Recipe: Chocolate HazelnutTart
2 cups shelled hazelnuts
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.
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
Makes 12 servings.
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