Ingredients with Measurements:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water
For the filling:
- 1 1/2 cups heavy cream
- 1/2 cup hazelnut spread
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate, chopped
- 2 large eggs
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
3. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg yolk and ice water. Add to the flour mixture and stir until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead a few times until smooth. Roll out the dough to fit the tart pan and transfer to the pan. Press the dough into the bottom and up the sides of the pan. Trim the excess dough and prick the bottom with a fork.
6. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is firm.
7. While the crust is baking, make the filling. In a medium saucepan, heat the heavy cream, hazelnut spread, sugar, salt, and vanilla over medium heat, stirring occasionally, until the mixture comes to a simmer.
8. Remove from heat and add the chopped chocolate, stirring until melted and smooth.
9. In a separate bowl, whisk the eggs together. Slowly pour the chocolate mixture into the eggs, whisking constantly, until well combined.
10. Pour the filling into the baked crust and smooth the top.
11. Bake for 20-25 minutes, or until the filling is set and the edges are slightly puffed.
12. Let the tart cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 30g
Saturated fat: 17g
Cholesterol: 120mg
Sodium: 170mg
Total carbohydrate: 42g
Dietary fiber: 3g
Sugars: 22g
Protein: 6g
Substitutions for ingredients:
- Instead of hazelnut spread, you can use almond or peanut butter.
- If you don't have semisweet chocolate, you can use bittersweet or dark chocolate.
Variations:
- Add a tablespoon of instant espresso powder to the filling for a mocha flavor.
- Top the cooled tart with whipped cream and chopped hazelnuts.
- Use a gluten-free flour blend to make the crust gluten-free.
Tips and tricks:
- Make sure the butter is cold when you cut it into the flour mixture for the crust. This will help create a flaky crust.
- If the crust starts to shrink while baking, gently press it back into place with a fork.
- To prevent the filling from cracking, let the tart cool completely before slicing.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the tart come to room temperature before serving. You can also warm it in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the tart on a cake stand or platter. Dust with powdered sugar and garnish with fresh berries.
Garnishes:
- Whipped cream
- Chopped hazelnuts
- Fresh berries
Pairings:
- Coffee or espresso
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the crust is too crumbly, add more ice water, a tablespoon at a time, until the dough comes together.
- If the filling is too thin, let it cool for a few minutes before pouring it into the crust. This will help it thicken up.
Food safety advice:
- Make sure to use pasteurized eggs in the filling to prevent the risk of salmonella.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
Tarts have been around since medieval times, when they were filled with meat and vegetables. Sweet tarts, like this chocolate and hazelnut version, became popular in the 18th century.
Flavor profiles:
This tart has a rich, chocolatey flavor with a nutty, sweet filling.
Serving suggestions:
Serve the tart as a dessert after a dinner party or special occasion. It's also a great treat for chocolate lovers!
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