Hazelnut Chocolate Tart

Hazelnut Chocolate Tart

Difficulty:

Ingredients
Crust:
2 cup flour
3 tablespoons sugar
¼ teaspoon salt
2 tablespoons toasted Hazelnuts (finely ground in processor) - optional
1½ sticks Butter, chilled and cut into small cubes
1 Egg (separated – Egg white to be used in baking process)
2 tablespoons ice water, plus more if needed
Filling:
1 cup heavy cream
⅓ cup milk
10 oz. Semi Sweet Chocolate
1 teaspoon Vanilla
1 tablespoon Frangelico (hazelnut liqueur) can substitute Amaretto.
2 tablespoons sugar
¼ teaspoon salt
2 large eggs
Preparation

Crust:
Combine flour, sugar, ground hazelnuts and salt in a large mixing bowl.
Add the butter and incorporate until consistency of lumpy cornmeal.
Combine egg YOLK with water and then pour into a well in the dry ingredients. If it is too crumbly, add ice water by Tablespoon.
Form into a disk, wrap in plastic and refrigerate for 30 min.

After 30 minutes, roll out pastry on a lightly floured surface into a 12” circle (1/4” thick). Carefully roll dough on to rolling pin, to transfer to 9” tart pan (with removable bottom). Place dough into pan & press the edges into the side of pan w/fingers. Be sure it is even. Shave off excess dough from top with a knife or use palm of hand. Can use excess to patch any holes or cracks. Put in refrigerator for 15 minutes, to settle.

Preheat oven to 350°
Place tart pan on a sheetpan. Line the tart shell with foil and add pie weights or beans (I use lg. lima beans). Bake for 15 to 20 minutes then remove weights or beans. Using a pastry brush, lightly brush the crust with the egg white. Return to oven and bake an additional 8 min. or until light golden in color, not brown.
Set aside and lower temp to 325°


Filling:
Heat cream and milk in a heavy saucepan over medium-low flame. Bring to a light simmer around the edges. Remove from heat and add the chocolate, vanilla and Frangelico; stirring until melted. Add sugar and salt and whisk until incorporated. Beat eggs in a small bowl and add slowly to milk mixture to incorporate. Stir completely and pour into tart shell. Bake at 325° for 15 to 20 min. until filling is set and top is shining. If there are bubbles or cracks on top, take out immediately, it is overcooked.

Cool before cutting.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.