Chocolate Hazelnut Tart
For the tart dough
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
9 tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes
1/4 teaspoon kosher salt
1 extra large egg
For the chocolate filling
2/3 cup Nutella
2 1/2 oz bittersweet chocolate chopped
2 1/2 oz semisweet chocolate chopped
3 1/2 oz (7 tablespoons) unsalted butter melted
1 extra large egg at room temperature
3 extra large yolk at room temperature
2 tablespoons white granulated sugar
1/4 teaspoon espresso powder
pinch of kosher salt
chocolate covered hazelnuts, chopped for garnish
For the tart dough
In the bowl of a food processor, add the flour, sugar, and salt. Pulse until combined. Scatter the butter pieces over the flour. Process in short bursts until the butter is the size of peas. Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump. Place a piece of plastic wrap on the counter and dump the dough onto the surface. Using the plastic wrap and the back of your hands, gently press the dough into a disk. Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 375º. Remove the dough from the refrigerator. If refrigerated overnight, let it rest at room temperature for 10 minutes. On a lightly floured work surface roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking. Roll up the dough around the rolling pin and gently unroll it over an 9 1/2-inch tart pan with a removable bottom. Fit the dough into the edge of the pan. Roll the rolling pin over the top of the pan to remove the excess dough (let the kids practice their baking skills with the scraps). Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.
Line the tart with aluminum foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the weights and foil and bake for another 3-5 minutes. Place on a rack to cool completely. Reduce the oven temperature to 350º.
For the filling
Spread the Nutella evenly over the cooled tart shell using an offset spatula.
In a microwave-safe medium bowl, melt chocolate, stirring every 30 seconds to prevent scorching. Once the chocolate is completely melted and smooth, set aside until just warm to the touch, about 5 minutes.
In a small bowl, whisk together the egg, yolks sugar and espresso powder. Gently stir the egg mixture into the chocolate. Add the melted butter and blend until incorporated. Do not stir too vigorously. It will cause too many air bubbles. Pour the chocolate mixture over the Nutella. Bake for 10-12 minutes or until the tart looks shiny and set. Remove the tart from the baking sheet and set on a rack to cool completely. Garnish with the chopped chocolate covered hazelnuts and serve with lightly sweetened whipped cream. Enjoy!
Printed from thegalleygourmet.net
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