Hazelnut Tart
When a lusciously creamy and rich chocolate filling gives way to an intensely nutty and crunchy hazelnut crust it's true dessert perfection. Friends say hello to my version of a Chocolate Hazelnut Tart. Simple and oh-so delicious.
Servings 8 slices
Cost $15
Equipment
Ingredients
- 2 cups hazelnuts, divided
- 1/2 cup flour
- 1/4 cup sugar
- salt
- 2 tsp vanilla
- 1/2 cup unsalted butter, VERY soft.
- 1 cups AE Dairy Whole Chocolate Milk
- 1/2 cup heavy cream
- 2 tbsp sugar
- 1 cup dark chocolate chips
- 2 large eggs, room temperature
Instructions
- Lightly grease a 9.5-inch tart pan with a removable bottom. Preheat oven to 350 degrees.
- Add the hazelnuts to a large cold skillet. Turn the heat on medium and toast the nuts until they smelly nutty, about 3 minutes. Be careful not to burn. Remove from the heat and let them cool completely.
- Measure 1 cup of the hazelnuts from the toasted nuts. Add them to a large food processor. Pulse the nuts until they resemble a coarse sand. Do not blend too much or you will make hazelnut butter.
- Add flour, sugar and salt. Pulse 2-3 times until combined. Add the vanilla and the butter one tablespoon at a time. Pulse until combined.
- Dump the dough into the prepared pan. Press the dough with your fingers or a spoon into the bottom and up the sides. Place on a baking sheet and put in the freezer for 7-8 minutes until firm.
- Take the crust out of the freezer. Prick all over with a fork. Line the crust with parchment paper and pour baking weights into the crust. Bake for 20 minutes. Remove the crust from the oven. Remove the parchment and pie weights. Prick with a fork again and place back into the oven for 10 minutes until the crust is set and slightly golden brown. Remove from the oven and cool slightly.
- While the crust bakes, prepare the filling.
- Pour AE Dairy Chocolate Milk, heavy cream, sugar and vanilla in a medium saucepan. Heat over medium until simmering, stir occasionally to dissolve the sugar.
- While the milk is heating place the chocolate in a heat-proof bowl. Pour the milk over the chocolate, whisk until the chocolate is melted and fully incorporated. In another small bowl, add the eggs, whisk until combined. Ladel a 1/2 cup into the egg mixture while whisking to bring the eggs up to temperature. Ladle one more 1/2 cup into the egg mixture while whisking. Slowly whisk the egg mixture into the chocolate and milk mixture.
- Pour the chocolate mixture into the cooked crust. Bake for 15 minutes until the fiilling is set but still slightly jiggly. Cool completely. Garnish with remaining hazelnuts.