Chocolate Hazelnut Tart Recipe
Make Chocolate Hazelnut Tart Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the crust dough
In a large mixing bowl, combine the all-purpose flour, cocoa powder, powdered sugar, and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
- 2
Add ice water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll out the dough
Preheat the oven to 350°F (175°C). On a floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch tart pan and press it into the bottom and up the sides.
- 4
Blind bake the crust
Prick the bottom of the crust with a fork and place a piece of parchment paper on top. Fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and bake for another 10 minutes until firm. Let cool.
Filling Preparation
- 5
Prepare the filling
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and smooth.
- 6
Mix the eggs and sugar
In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
- 7
Combine chocolate mixture with egg mixture
Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously to prevent the eggs from cooking.
- 8
Add hazelnuts
Fold in the toasted and chopped hazelnuts until evenly distributed.
- 9
Pour into crust
Pour the filling into the cooled tart crust, smoothing the top with a spatula.
Baking and Garnishing
- 10
Bake the tart
Bake the tart in the preheated oven at 350°F (175°C) for 25–30 minutes, or until the filling is set but still slightly wobbly in the center.
- 11
Cool and garnish
Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, garnish with whole hazelnuts and dark chocolate shavings before serving.
