Coffee Chocolate Tart With Hazelnuts Recipes

CHOCOLATE-HAZELNUT TART

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.

CHOCOLATE TART WITH HAZELNUT SHORTBREAD CRUST

Steps:

• A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.;
• Preheat oven to 400F. 2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. 3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack. 4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling. 5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly. 6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth. 7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
• NUTRITION INFORMATION: Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrate; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium. 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 3 fat
• TIP: Ingredient Note: Dried egg whites are pasteurized-a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
• MAKE AHEAD TIP: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

COFFEE-CHOCOLATE TART WITH HAZELNUTS

Steps:

• Heat oven to 350ºF.
• Mix graham crumbs and butter; press onto bottom and up side of 10-inch tart pan with removable bottom. Place on baking sheet. Bake 12 min.; cool.
• Place chocolate in medium bowl. Cook 3/4 cup cream and coffee grounds in saucepan on medium heat 5 min. or until heated through, stirring occasionally. (Do not boil.) Pour through fine-mesh strainer over chocolate; whisk until chocolate is completely melted and mixture is well blended. Pour into pie crust.
• Refrigerate 5 hours or until firm. Beat remaining cream, brewed coffee and sugar with mixer on high speed until soft peaks form; spread over tart. Sprinkle with nuts. Remove side of pan before serving tart.

DARK CHOCOLATE TRUFFLE TART

Steps:

• Preheat oven to 350°. Place confectioners' sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs., Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes., Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla., Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART

Steps:

• To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
• Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
• For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

MILK CHOCOLATE-CARAMEL TART WITH HAZELNUTS AND ESPRESSO

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

Steps:

• Make tart shell:
• Preheat oven to 350°F.
• Pulse hazelnuts with flour, sugar, and salt in a food processor until finely ground (be careful not to grind to a paste), then add butter and pulse until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Add egg and vanilla and pulse just until mixture begins to clump.
• Press dough evenly over bottom and up side of tart pan and chill 10 minutes. Line tart shell with foil and fill with pie weights. Bake in middle of oven until pale golden along rim, about 15 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool in pan on a rack 10 minutes.
• Reduce oven temperature to 325°F.
• Make filling while shell cools:
• Put chopped chocolate in a bowl. Bring milk, sugar, and salt to a boil in a 1-quart saucepan over moderate heat, stirring, then pour milk over chocolate in bowl and let stand until chocolate is melted, about 1 minute. Whisk until smooth, then whisk in yolks and vanilla. Whisk in crème fraîche and pour into crust.
• Bake tart in middle of oven until just set, 20 to 25 minutes. Cool completely in pan on rack. Chill until firm, at least 1 hour, then bring to room temperature before serving.