Chocolate Hazelnut Tart
Ingredients
- For the crust
- 200 grams Pastry flour
- 50 grams chopped Hazelnuts
- 75 grams sugar
- 2 Tbsps cocoa powder
- 1 pinch salt
- 1 egg
- 160 grams butter
- Pastry flour (for the work surface)
- butter (for the tart pan)
- Legume (for blind baking)
- For the filling
- 250 grams Dark chocolate
- 100 grams butter
- 2 eggs
- 2 egg yolks
- 50 grams sugar
- For the topping and garnish
- 150 grams Double cream
- 2 Tbsps powdered sugar
- white Chocolate curl (for garnish)
- Milk chocolate curl (for garnish)
- Dark chocolate (for garnish)
Preparation steps
For the crust, mix together the flour, nuts, sugar, cocoa and salt. Make a well in the center. Beat the egg and cut the butter into small pieces. Place the butter and egg in the well. Cut the ingredients together with two knives or a pastry cutter until the mixture resembles coarse meal. Press the dough into a disc, cover and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a floured surface slightly larger than the tart pan. Press the dough into a greased tart tin and trim the edge. Cover with baking paper, fill with baking beans and bake for about 10 minutes.
For the filling, chop the chocolate coarsely. Melt the butter over hot, not boiling water. Add the chocolate and let melt. Beat the eggs with the egg yolks and sugar over the double boiler until foamy. Stir in the melted chocolate mixture. Pour into the tart crust.
Bake for another 20 minutes. Remove and let cool. Transfer the tart to a serving plate.
For the topping, whip the double cream with the sugar. Spoon the whipped cream into the center of the tart. To garnish, sprinkle with chocolate curls.
