Chocolate-Hazelnut Tart

Name: Chocolate-Hazelnut Tart
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 225 grams chocolate-hazelnut spread; 2 Tbsps cornstarch; 1 large egg, beaten; 125 grams all-purpose flour, plus more for dusting; 60 grams blanched hazelnuts; 476 milliliters heavy cream; 0 teaspoons salt; 4 teaspoons salt; 2 Tbsps sugar; 6 Tbsps cold unsalted butter, cut into small pieces; 1 teaspoons vanilla extract

Chocolate-Hazelnut Tart might be a good recipe to expand your dessert recipe box. This recipe serves 8. One serving contains 562 calories, 7g of protein, and 44g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. If you have blanched hazelnuts, cornstarch, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 35 minutes.

Instructions

Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes.

Ingredients you will need

Hazelnuts

Crust

Sandwich Bread

Equipment you will use

Frying Pan

Let cool.

Transfer 1/3 cup nuts to a food processor.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

Add the flour, sugar and salt; pulse until the nuts are finely ground.

Ingredients you will need

All Purpose Flour

Sugar

Nuts

Salt

Add the butter and pulse until the mixture looks like coarse meal.

Ingredients you will need

Butter

Drizzle in the egg and vanilla; pulse until the dough starts to come together.

Ingredients you will need

Vanilla

Dough

Egg

Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve.

Ingredients you will need

Hazelnuts

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake until the edges are golden, about 20 minutes.

Equipment you will use

Oven

Remove the foil and weights and continue baking until golden brown all over, 15 to 20 minutes. Cool completely on a rack.

Equipment you will use

Aluminum Foil

Whisk the cornstarch into 1/4 cup cream in a bowl.

Ingredients you will need

Corn Starch

Cream

Equipment you will use

Whisk

Bowl

Combine the remaining 1 3/4 cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan.

Ingredients you will need

Hazelnut Spread

Chocolate

Vanilla

Cream

Salt

Equipment you will use

Sauce Pan

Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes.

Ingredients you will need

Corn Starch

Equipment you will use

Spatula

Whisk

Frying Pan

Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts.

Ingredients you will need

Hazelnuts

Crust

Photograph by Lisa Shin

Equipment

Ingredients

Servings:

225grams

chocolate-hazelnut spread 2Tbsps

cornstarch 1large

egg, beaten 125grams

all-purpose flour, plus more for dusting 60grams

blanched hazelnuts 476milliliters

heavy cream 0teaspoons

salt 4teaspoons

salt 2Tbsps

sugar 6Tbsps

cold unsalted butter, cut into small pieces 1teaspoons

vanilla extract

Recommended wine: Port

Tart can be paired with Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Catherman's Port. It has 4.3 out of 5 stars and a bottle costs about 17 dollars.