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Chocolate Hazelnut Tart
Chocolate Hazelnut Tart
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pies, Desserts
Ingredients List
- 3 tb Cocoa powder
- 1/4 c Sugar
- 4 tb Butter
- 1 Lg Egg
- 4 oz Bittersweet or semisweet cho
- 4 tb Butter
- 1 c Dark corn syrup
- 1/2 c Sugar
- 3 Eggs
- 2 tb Dark rum (optional)
Directions
1 x Chocolate Dough 1 c Unbleached all-purpose fl ea
Pinch salt
1/4 t baking soda ** Chocolate-Hazelnut Filling 2 c
whole Hazelnuts The already buttery flavor of the hazelnuts pairs them
naturally with the chocolate filling. Walnuts or pecans make good
variations. 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.
Pinch salt
1/4 t baking soda ** Chocolate-Hazelnut Filling 2 c
whole Hazelnuts The already buttery flavor of the hazelnuts pairs them
naturally with the chocolate filling. Walnuts or pecans make good
variations. 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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