Description
Rich hazelnut chocolate tart combines silky ganache with nutty crunch in a buttery crust. Chocolate enthusiasts will savor each luxurious slice of this elegant French-inspired dessert.
Ingredients
Scale
- 200 g (7 oz) 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)
- ¼ cup whole milk
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tbsps unsalted butter (room temperature)
- ½ tsp salt
- ½ tsp vanilla extract
- ⅓ cup toasted hazelnuts (chopped)
- 23 tbsps cold water
- Optional: shaved chocolate or caramel drizzle
Instructions
- Dough Preparation: Combine flour, sugar, and salt in a large mixing bowl, creating a uniform dry base for the pastry.
- Butter Integration: Swiftly work cold butter into the dry ingredients using fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
- Dough Formation: Add egg yolk and cold water, mixing until the dough comes together. Shape into a disk, wrap in plastic film, and refrigerate for 30 minutes to rest and firm up.
- Crust Shaping: Preheat the oven to 375°F. Roll out the chilled dough on a floured surface and carefully transfer to a tart pan, trimming excess edges and piercing the base with fork holes.
- Pre-Baking Technique: Line the crust with parchment paper, fill with ceramic weights or dried beans, and blind bake for 15 minutes. Remove weights and continue baking until golden brown.
- Cooling and Finishing: Allow the tart shell to cool completely, creating a perfect foundation for the rich hazelnut chocolate filling.
Notes
- Chill Dough Thoroughly: Refrigerate the dough for at least 30 minutes to prevent shrinkage and ensure a flaky, tender crust during baking.
- Prevent Soggy Bottom: Dock the crust with fork holes and use ceramic weights to maintain structural integrity, creating a crisp base that won’t become waterlogged.
- Temperature Precision: Bake at 375°F and watch carefully to achieve a golden-brown color without burning, which can make the crust bitter and tough.
- Moisture Management: Add liquid sparingly when mixing dough, adjusting incrementally to reach the perfect cohesive texture without becoming too wet or dry.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 330
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg