Description
Indulgent hazelnut chocolate tart beckons with rich, velvety layers of silky ganache nestled in a buttery, crumbly crust. Chocolate and hazelnut lovers will savor each luxurious, melt-in-your-mouth bite of this irresistible dessert.
Ingredients
Scale
Main Ingredients:
- 200 g (7 ounces) dark chocolate (chopped)
- ½ cup heavy cream
- 1 ¼ cups all-purpose flour
- ⅓ cup hazelnut flour (or finely ground toasted hazelnuts)
- ½ cup unsalted butter (cold, cubed)
Binding and Flavoring Ingredients:
- ¼ cup whole milk
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons unsalted butter (room temperature)
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Garnish Ingredients:
- ⅓ cup toasted hazelnuts (chopped)
- 23 tablespoons cold water
- Optional: Shaved chocolate or a drizzle of caramel
Instructions
- Meticulously blend the flour varieties, granulated sweetener, and mineral crystals in a spacious mixing vessel, ensuring a uniform dry foundation for the pastry.
- Incorporate frigid butter cubes into the powdery mixture, utilizing fingertips or a specialized pastry implement to create a textured, crumbly consistency resembling coarse terrain.
- Introduce the golden egg yolk and chilled liquid, gently combining until the components transform into a cohesive dough. Adjust moisture with additional liquid if the texture appears parched. Compress the mixture into a circular shape, encase in transparent membrane, and nestle in the refrigeration unit for a minimum of half an hour.
- Activate the thermal environment to 375°F, calibrating the oven rack to accommodate the delicate pastry. Extract the chilled dough and delicately stretch across a flour-dusted surface, molding to fit a circular baking vessel.
- Carefully maneuver the dough into the tart pan, trimming excess edges with precision. Perforate the base with strategic fork punctures to prevent unwanted rising.
- Shield the raw crust with parchment architecture, filling the interior with ceramic weights or dried legumes to maintain structural integrity during initial roasting.
- Position the prepared tart shell in the heated chamber, roasting for quarter-hour. Cautiously extract the weight-laden parchment, returning the naked crust to complete its golden transformation.
- Monitor the pastry’s evolution, removing when it achieves a delicate, sun-kissed complexion. Allow the tart foundation to cool completely, preparing for subsequent flavor layering.
Notes
- Elevate the buttery pastry by toasting hazelnuts before grinding into flour, intensifying their nutty essence and adding deeper complexity to the crust.
- Ensure cold butter stays chilled while cutting into the flour mixture, creating flaky, tender layers that melt in your mouth with rich, delicate texture.
- Replace traditional wheat flour with gluten-free alternatives like almond or oat flour for those with dietary restrictions, maintaining the tart’s delicate crumb and luxurious flavor profile.
- Prevent soggy crust bottoms by sprinkling finely ground nuts or breadcrumbs before adding chocolate filling, creating a protective barrier that keeps the base deliciously crisp and structured.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg