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Chocolate Hazelnut Tart

by on January 18, 2012 in Desserts January 18, 2012 Desserts
See post on The Fauxmartha’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Dark, rich, with a touch of masculinity, a chocolate tart coated in a honey glaze and wrapped in a hazelnut graham cracker crust.

Ingredients

  • FOR THE CRUST:
  • ¾ cups Whole Hazelnuts
  • 1 cup Graham Cracker, Finely Ground
  • ¼ cups Unsweetened Cocoa Powder
  • 4 Tablespoons Confectioners Sugar
  • 5 Tablespoons Unsalted Butter, melted
  • FOR THE FILLING:
  • 1-¼ cup Heavy Cream
  • 9 ounces, weight Bittersweet Chocolate
  • 2 whole Large Eggs
  • 1 Tablespoon Vanilla Extract
  • ¼ teaspoons Salt
  • FOR THE GLAZE:
  • 2 Tablespoons Heavy Cream
  • 2 ounces, weight Bittersweet Chocolate
  • 1 Tablespoon Warm Water
  • 1 Tablespoon Honey
  • FOR GARNISH:
  • 1 cup Heavy Cream

Preparation

1. Make the crust: Preheat oven to 400°F and toast hazelnuts for 8 minutes. Lower the temperature to 350°F. Place hazelnuts on a paper towel. Cover with another paper towel and roll to remove shells. Blend in a food processor until fine. In a bowl, mix together hazelnuts, graham crackers, cocoa powder, and confectioners sugar with melted butter. Press in the bottom of a tart pan. Bake for 10 minutes.
2. Make the filling: Bring heavy cream to a boil and pour over chocolate. Let sit for 5 minutes and then stir mixture until incorporated. Whisk in eggs, vanilla, and salt. Pour mixture into the tart pan and bake for 20 minutes. Allow to cool for 1 hour.
3. Make the glaze: Bring heavy cream to a boil and pour over the chocolate. Let sit for 3 minutes and stir until incorporated. Add water and honey. Stir. Pour mixture over the tart and rotate until the glaze has covered the entire tart.
4. Make the garnish: Whip heavy cream until just stiff. Garnish and serve at room temperature.

(Recipe from Dulce Delight.)

3 Comments

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twochocolatelabs on 1.20.2012

Oh. My. God. This looks totally divine!

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shari on 1.20.2012

My Lord, this looks good!

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elsaff on 1.20.2012

Can you make this in advance? Does it store well in the fridge?

One Review

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bonnie on 2.8.2012

First, if I could give this more “gloves” I would. Second, I can’t beleive I made something that tasted this great.I am not a cook, and even though this is rated “Intermediate”, I did it! I made this in a 9-inch tart pan. It filled right up to the top. I did have a couple of hurdles.Rubbing the shells off the hazelnuts. They rolled everywhere! I finally thought of putting them back on the pan I toasted them on. But then the shells of a lot of them just would not come off.Another was, even though I chopped the chocolate for the glaze pretty fine a few chunks just would not melt and the glaze had a few lumps!2TBS of heavy cream is not a whole lot to melt 2oz of chocolate.Next time I will grate my chocolate.This is a wonderful recipe. It’s what our family calls “A KEEPER”. Thanks Fauxmartha.

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