Chocolate Hazelnut Tart Recipe
Dark chocolate tart, kataifi crunch, Ottoman coffee & roasted barley ice cream
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Ingredients
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Dark Chocolate Tart Shell
Dark Chocolate Ganache Filling
Hazelnut Praline (for tart base & garnish)
Kataifi Crunch
Ottoman Coffee & Roasted Barley Ice Cream
Finish & Garnish
Method
Dark Chocolate Tart Shell
- 1
Make the dough
In a bowl or food processor, whisk together flour, cocoa powder, powdered sugar, and salt. Add cold cubed butter and shortening and pulse or cut in until mixture resembles coarse crumbs with pea-sized pieces. Add egg yolk and 1 tablespoon ice water; pulse or mix until dough begins to come together. If dry, add remaining 1 tablespoon ice water, 1 tsp at a time.
- 2
Chill and roll
Gather dough into a disc, wrap in plastic, and chill in refrigerator for at least 30 minutes. Lightly flour a work surface, roll dough to about 1/8" (3 mm) thick and large enough to line a 9-inch (23 cm) tart pan with removable bottom. Gently press dough into pan, trim excess and flute edges. Refrigerate shell for 20 minutes to relax.
- 3
Blind bake
Preheat oven to 350°F (175°C). Line chilled shell with parchment and fill with pie weights or dried beans. Bake for 18 minutes, remove weights and parchment, then bake 6–8 more minutes until set (crust will still be slightly soft). Let cool slightly before filling. If crust puffs, press down gently with spatula while warm.
Hazelnut Praline
- 4
Make praline
Line a sheet with parchment. In a small saucepan, combine granulated sugar and water over medium heat without stirring (swirl pan if needed) until sugar dissolves and turns a deep amber (about 6–8 minutes). Meanwhile have toasted hazelnuts ready. Remove from heat, quickly stir in butter, then add toasted hazelnuts and mix to coat. Pour onto prepared parchment and spread thin. Sprinkle with flaky sea salt. Let cool and harden. Break into pieces and pulse briefly in a food processor to coarse crumbs. Reserve about 3 tablespoons of chopped praline for garnish and 1/4 cup (ground) to fold into tart if desired.
- 5
Incorporate into shell
If you want a textured base layer, press a thin layer (about 1–2 tablespoons) of crushed praline into the bottom of the baked tart shell to create a crunchy barrier before pouring ganache. Chill tart shell again for 10 minutes so praline sets.
Dark Chocolate Ganache Filling
- 6
Make ganache
Place chopped chocolate in a heatproof bowl. In a small saucepan, bring heavy cream just to a simmer (do not boil). Pour hot cream over chocolate and let sit 1–2 minutes, then whisk gently from center until smooth and glossy. Stir in butter, corn syrup (if using), and salt until incorporated.
- 7
Assemble tart
If using praline layer, ensure it is set. Pour warm ganache into prepared tart shell, smoothing top with an offset spatula. Sprinkle the reserved chopped praline and toasted chopped hazelnuts evenly over the surface, pressing lightly so they adhere. Refrigerate tart for at least 2 hours, preferably 3–4, until ganache is set but sliceable. Bring to room temperature for 10–15 minutes before serving for easier slicing.
Kataifi Crunch
- 8
Prepare kataifi
Preheat oven to 325°F (160°C). Gently separate kataifi strands into small clumps and toss with melted butter, brown sugar, chopped toasted hazelnuts, and a pinch of salt until evenly coated.
- 9
Bake and cool
Spread kataifi mixture in a thin layer on a baking sheet lined with parchment. Bake 8–12 minutes, tossing halfway, until golden and crisp. Watch closely to avoid burning. Remove and let cool completely; it will crisp further as it cools. Break into small clusters. Use immediately to sprinkle on plated tart slices for texture.
Ottoman Coffee & Roasted Barley Ice Cream
- 10
Infuse milk and cream
Combine milk, cream, and ground Ottoman coffee and roasted barley in a medium saucepan. Heat over medium until mixture is steaming and just below a simmer. Remove from heat, cover, and let steep 20–30 minutes to extract coffee and barley flavor. Strain through a fine mesh sieve lined with cheesecloth into a clean saucepan, pressing solids to extract liquid. Discard grounds.
- 11
Make custard
Whisk together sugar and egg yolks in a bowl until pale. Rewarm the infused milk mixture until steaming. Slowly temper about 1/3 cup hot milk into the yolks while whisking, then slowly whisk yolk mixture back into the saucepan with remaining milk. Cook over medium-low, stirring constantly with a wooden spoon, until custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.
- 12
Finish and chill
Remove custard from heat, stir in vanilla and salt. Strain custard through a fine sieve into a bowl to ensure smoothness. Cool to room temperature, then cover and chill in refrigerator at least 4 hours or overnight.
- 13
Churn
Churn chilled custard in an ice cream maker according to manufacturer instructions until soft-serve consistency. Transfer to a container and freeze at least 2 hours to firm before serving.
Assembly & Serving
- 14
Slice and plate
Remove tart from tart pan and place on cutting board. Wipe a hot knife between each cut for clean slices. Place a slice on each plate.
- 15
Add kataifi and ice cream
Top tart slice with a small cluster of kataifi crunch either on top or to the side. Place a quenelle or scoop (about 1/2 cup) of Ottoman coffee & roasted barley ice cream next to the tart slice.
- 16
Final garnish
Sprinkle additional chopped hazelnuts and a light dusting of cocoa powder over the tart. Add reserved praline pieces for crunch and, if using, a small piece of edible gold leaf on the ganache. Serve immediately.
