Hazelnut Tartufo Recipe
Make Hazelnut Tartufo 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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Base Layer
Filling
Garnish
Method
Base Layer Preparation
- 1
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast in the oven for 10-12 minutes or until golden brown. Remove and let cool. Once cooled, chop finely.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine chopped dark chocolate and butter. Melt over a double boiler or in the microwave, stirring until smooth. Remove from heat and let cool slightly.
- 3
Mix Ingredients
In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy. Gradually fold in the melted chocolate mixture. Then, add the finely chopped hazelnuts and flour. Mix until just combined.
- 4
Bake the Base
Preheat the oven to 350°F (175°C). Pour the mixture into a greased tart pan. Bake for 20-25 minutes or until the top is set. Allow to cool completely in the pan.
Filling Preparation
- 5
Prepare the Filling
In a medium bowl, combine mascarpone cheese, powdered sugar, vanilla extract, and hazelnut liqueur. Mix with a hand mixer until smooth and creamy.
- 6
Fill the Tart
Once the tart base has cooled, spread the mascarpone filling evenly over the tart's surface. Smooth out with a spatula.
Garnishing and Serving
- 7
Garnish the Tart
Dust cocoa powder over the top of the filled tart. Sprinkle chopped hazelnuts for added crunch and decoration.
- 8
Chill and Serve
Refrigerate the tart for at least 2 hours before serving to allow the filling to set. Slice and serve chilled.
