CHOCOLATE-HAZELNUT TART
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes. Let cool. Transfer 1/3 cup nuts to a food processor. Add the flour, sugar and salt; pulse until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and vanilla; pulse until the dough starts to come together.
- Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve.
- Roll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden brown all over, 15 to 20 minutes. Cool completely on a rack.
- Meanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes. Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts.
CHOCOLATE DIPPED HAZELNUT SHORTBREAD
Steps:
- Preheat oven to 350 degrees F.
- Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
- Lower oven to 325 degrees F.
- Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
- Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
- Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
- In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.
CHOCOLATE-HAZELNUT TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
- Cool the tart for at least 30 minutes before serving.
MILK CHOCOLATE-CARAMEL TART WITH HAZELNUTS AND ESPRESSO
Provided by Rochelle Palermo
Categories Coffee Milk/Cream Chocolate Dessert Valentine's Day Hazelnut Simmer Butter Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For crust:
- Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
- Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
- For filling:
- Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.
- For topping:
- Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.
- Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.
CHOCOLATE HAZELNUT TART
Categories Chocolate Nut Dessert Freeze/Chill Christmas Fall Winter Chill Hazelnut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Make crust and toast nuts:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
- Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
- While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
- Make filling while crust cools:
- Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
- Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.
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CHOCOLATE TART WITH HAZELNUT CRUST - LITTLE SPICE JAR
From littlespicejar.com
5/5 (1)Estimated Reading Time 4 minsServings 5Total Time 45 mins
- To make the crust: In a large bowl, mix together the flour, hazelnut meal, powdered sugar, salt, lightly beaten egg and butter. Using a pastry cutter, a large fork or a potato masher, cut the chilled butter into the flour until it resembles oatmeal flakes with a few pea-sized pieces of butter still visible. When a ball forms, turn out onto a well floured surface. Roll the dough out, if making individual tarts divide the dough into 5. If making one large tart, roll out to fit a 9-inch fluted tart pan. Fit the circle in the bottom and up the sides of the pan. Use the tines of a fork to pierce the dough several times and place tart in the freezer for at least 20 minutes.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Remove the tart shell from the freezer, bake for 20 - 25 minutes or until the crust just barely starts to turn golden. Remove from the oven and allow tart shell to cool completely before filling.
- To make the filling: In a small saucepan set over low-medium heat, bring the cream to just simmering. Remove it from the heat and stir in the chocolate, vanilla and if using, the chili powder. Mix until smooth and the chocolate is completely incorporated. Whisk a small amount of the hot chocolate cream (about 1-2 tablespoons) into the lightly beaten eggs until smooth.
- Pour the chocolate filling into the prepared pastry and bake it for 12- 15 minutes (for mini tarts) and 18 - 22 minutes for large tart. If the center jiggles slightly, the tart is done. If the filling starts to crack, remove from the oven immediately so as to not overcook it. Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill in the refrigerator for at least an hour prior to serving.
THE ULTIMATE CHOCOLATE HAZELNUT TART
From spatuladesserts.com
5/5 (28)Total Time 4 hrs 30 minsCuisine AmericanCalories 621 per serving
- Start with melting butter in microwave then let it cool slightly from hot to warm while preparing the biscuit and hazelnut crumb
- Biscuit crumbs can be made in food processor or by using a zip bag and rolling pin. Make the hazelnut crumb in the food processor. Mix crumbs with with the warm but not hot butter and pinch of salt until it comes together
- Line a pie tin with the mixture and press it flat evenly. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed and pressed tightly into the pie tin, place it into the freezer fro 30 min while preparing the filling
- For the chocolate hazelnut ganache heat cream until simmering and pour onto chocolate & hazelnut paste mixture. Stir throughout or hand blend
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