Chocolate tart with a hazelnut crust

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This dessert is amazing and if you’re a chocolate fan, you’ll feel like you’ve died and gone to heaven. I found it on the blog Dulce Delight and I have to thank one of my readers for sharing the site with me. The site has many dessert recipes, but this one is has many things going for it. It’s easy to take to parties-I’ve now made it 3 times this month for various parties. It’s delicious-at every gathering I’ve had several people come tell me how much they love this dessert. And, it’s fairly easy to make. The recipe calls for graham crackers, which I really don’t usually like to cook with so I thought of substituting the crust recipe for another one I have, but then decided to give it one try first. It actually is easier to bake because in the prebaking you don’t have to use weights of any kind since there is no flour and the flavor turned out to be fantastic. So, the graham crackers stayed. I didn’t actually end up changing the recipe at all. The only reason I’m going to go ahead and post it here is because on Dulce Delight, she has videos telling you how to make the desserts, which is great, but then she doesn’t write directions out to go with the recipe, which I found a bit frustrating. I don’t want to have to watch the video every time, so I’m sharing my own directions here for you all. But you may want to go to her site and watch the video the first time, she does throw in some dancing to make it entertaining!

Chocolate tart with hazelnut crust
recipe fits on 10″ tart pan

Crust
1 cup ground graham crackers (exactly one package minus one)
3/4 cup whole hazelnuts
1/4 cup cocoa powder
4 tbsp powdered sugar
5 tbsp melted butter

Filling
1 1/4 cup heavy cream
9 oz good quality chocolate 65% or less (semi-sweet)
2 large eggs
1 tbsp vanilla
1/4 tsp salt

Glaze
2 tbsp heavy cream
2 oz good quality chocolate 65% or less (semi-sweet)
1 tbsp honey
1 tbsp warm water

To make the crust:
Toast the hazelnuts in a 375 degree oven for 8-10 minutes until they begin to smell nutty and are lightly browned. Turn oven to 350 degrees. Rub in a bag, a towel or in your hands to get most of the skins off. They never all come off, so don’t worry about it too much. Put in a food processor and grind till fairly fine. Put ground graham crackers, the ground nuts, cocoa powder and powdered sugar in a bowl and combine well. Then add the melted butter and combine. Sqeeze a little in your hands, it should stay together. Press into tart pan, trying to make the bottom and sides as even as possible. Press all with your hands and fingers to make a nice crust. Then bake in oven for 10 minutes. Take out and set aside to cool while you make the filling.
To make the filling:
Oven should stay at 350 degrees
Finely chop the 9 oz of chocolate and place in a bowl. Put the cream in the microwave for 70 seconds or so until it comes to a boil. Be sure it’s boiling and then immediately pour on top of the chocolate. Let sit for 5 minutes to melt the chocolate. After 5 minutes, stir well to combine the cream and chocolate. Then add the eggs one at a time, mixing well after each egg. Add vanilla and salt and mix again. When all is well combined, pour into the tart shell. Bake for 20-25 minutes at 350 degrees until set. Let cool for at least an hour before glazing, although it’s ok to leave it overnight if you like and glaze the next day.
To glaze:
In the recipe, she has you follow the same process as above to make the filling, but not once did my chocolate melt, so here’s how I did it. Finely chop the chocolate and put it in a heat proof bowl. Have a sauce pan ready with 2 inches or so of simmering water that the bowl will fit into. Put the 2 tbsp of cream into the microwave and bring to a boil. Then pour the milk over the chocolate and wait 5 minutes. Stir to combine. If your chocolate is completely melted and your mixture is nice and smooth, skip the next step. If you have some lumps, put the bowl over the simmering water and stir. DO NOT LEAVE THE CHOCOLATE! It can be very finicky, so stay and stir until it’s just melted and smooth and then remove from the heat. You don’t want to have to start all over because it all separates. I’ve learned this one the hard way. Next, stir in the honey and the warm water and don’t skimp on either. I went on the light side with both one time and ended up with not quite enough flow on the next step, which is to pour the glaze on top of your cooled tart. Then pick up the tart and move it around to spread the glaze by tipping the tart from side to side, without using a spoon or anything. This will give it a beautifully smooth, glossy surface. Now, cut a slice and enjoy!

 

 

gretta (136 Posts)


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