Chocolate Hazelnut Tart

A chocolate-hazelnut delicacy that deserves its place on the holiday table.

Details

  • Preparation Time: 115 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 150 g Butter, unsalted

  • 80 g Sugar, white

  • 1 bag Sugar, white

  • 250 g Wheat flour, white, multi-purpose

  • 1 spoon Sour cream

  • 1 piece Egg, egg yolk, fresh

  • 1 spoon Water

  • pieces Butter, unsalted

  • 80 g Nuts, hazelnuts, roasted without oil, without salt

  • 50 g chocolate, dark

chocolate cream

  • 400 g chocolate, dark

  • 260 ml Sweet cream

  • 120 ml Milk, whole milk

  • 2 piece Egg, fresh

Steps

  1. In a bowl, using an electric mixer, cream the softened butter and sugar (regular and vanilla). Sift the flour over the mixture and slowly mix it into the butter mixture on low speed. Then add the egg yolk, sour cream, and a tablespoon of cold water, and mix everything well until a uniform dough forms. Shape the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for 1 hour to firm up and cool.

  2. Grease a round tart pan (26 cm in diameter) with butter and dust it with flour (remove any excess flour). Roll out the chilled dough thinly on a floured surface and carefully transfer it to the pan. Gently press it with your fingers against the bottom and sides of the pan, then use a rolling pin to firmly press over the edges to trim off any excess dough and create a neat edge. Prick the dough in several places with a fork, then cover it with plastic wrap and refrigerate for 30 minutes to cool.

  3. Preheat the oven to 180 degrees Celsius. Take the pan with the dough out of the refrigerator and remove the plastic wrap. Place a piece of parchment paper (or aluminum foil) over the dough and spread dry beans (or baking beads) on top. Place the pan in the preheated oven for 10 minutes, then remove it, take out the beans and paper, and bake in the preheated oven for another 5 to 7 minutes. When the dough turns slightly brown, remove the pan from the oven and reduce the oven temperature to 130 degrees Celsius.

  4. While the dough is baking, prepare the chocolate cream. Chop the chocolate into small pieces and place them in a bowl. Heat the milk and cream in a saucepan on the stove. Just before it boils, remove the saucepan from the heat and pour the hot liquid over the chocolate. Wait for 1 minute, then whisk well with a hand whisk until smooth. Mix in the beaten eggs.

  5. Take the pan with the partially baked dough and pour the chocolate cream into it. Gently shake the pan to evenly distribute the cream and smooth the top. Bake the tart in the preheated oven for another 30 to 35 minutes.

  6. Remove the baked tart from the oven. Garnish it with roasted hazelnuts while it is still hot. Let it cool in the pan for about 30 minutes, then transfer it to a wire rack and cool for another 1 to 2 hours before serving.

  7. Just before serving, melt the chopped chocolate in a double boiler. Drizzle the melted chocolate over the hazelnuts with a spoon, wait a few minutes for the chocolate to cool and set slightly, then cut the tart into desired-sized pieces, place them on plates, and serve.

Nutrition Information (Per 100g)

  • Calories: 504.39 kcal
  • Fat: 30.08 g
    • Saturated Fat: 14.31 g
  • Carbohydrates: 51.38 g
    • Sugars: 17.72 g
  • Protein: 6.34 g
  • Fiber: 2.44 g

Advice

Roasted hazelnuts can be bought or prepared at home. Spread the hazelnuts in a single layer on a baking sheet and place it in the oven preheated to 180 degrees Celsius for 10 minutes. Halfway through baking, shake the baking sheet well to ensure the hazelnuts roast evenly. Transfer the roasted hazelnuts to one half of a clean kitchen towel. Cover them with the other half of the towel and gently roll them with your hands until all the brown skins are removed.