Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup ice water
- 2 tablespoons granulated sugar
- 1/2 cup hazelnuts, toasted and finely chopped
- 2/3 cup light brown sugar
- 2 large eggs
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a food processor, pulse together the flour, salt, and butter until the mixture resembles coarse meal.
3. Add the ice water and pulse until the dough just comes together.
4. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
5. Roll the dough out into a 12-inch circle and place it in a 9-inch tart pan with a removable bottom.
6. Trim the edges of the dough and prick the bottom of the tart with a fork.
7. Place a piece of aluminum foil over the tart and fill it with pie weights or dried beans.
8. Bake for 15 minutes, then remove the foil and weights and bake for an additional 10 minutes.
9. In a medium bowl, combine the granulated sugar, hazelnuts, and brown sugar.
10. In a separate bowl, whisk together the eggs, cream, melted butter, and vanilla extract.
11. Pour the egg mixture into the tart shell and sprinkle the hazelnut mixture over the top.
12. Bake for 30 minutes, or until the custard is set.
13. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 495
Fat: 28g
Carbohydrates: 52g
Protein: 8g
Substitutions for Ingredients:
- All-purpose flour can be substituted with almond flour or gluten-free flour.
- Unsalted butter can be substituted with coconut oil.
- Heavy cream can be substituted with coconut cream.
- Light brown sugar can be substituted with coconut sugar.
Variations:
- Add 1/2 cup of chopped dark chocolate to the hazelnut mixture for a chocolatey twist.
- Add 1/2 teaspoon of ground cinnamon to the egg mixture for a spiced flavor.
- Add 1/2 cup of dried cranberries to the hazelnut mixture for a tart flavor.
Tips and Tricks:
- Make sure the butter is cold when making the dough, as this will help it hold together better.
- Toasting the hazelnuts will bring out their flavor and make them crunchier.
- Make sure the custard is set before taking it out of the oven, as it will continue to cook as it cools.
Storage Instructions:
The tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The tart can be reheated in the oven at 350°F for 10 minutes or in the microwave for 1 minute.
Presentation Ideas:
The tart can be served with a dollop of whipped cream and a sprinkle of chopped hazelnuts.
Garnishes:
Chopped hazelnuts, whipped cream, and a sprinkle of powdered sugar.
Pairings:
This tart pairs well with a cup of coffee or a glass of red wine.
Suggested Side Dishes:
This tart can be served with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the tart is too dry, add a tablespoon of cream to the egg mixture.
- If the tart is too wet, add a tablespoon of flour to the egg mixture.
Food Safety Advice:
Make sure all ingredients are fresh and not expired before using.
Food History:
Tarts have been around since the Middle Ages and were originally filled with sweet or savory ingredients.
Flavor Profiles:
This tart has a sweet and nutty flavor with a creamy custard filling.
Serving Suggestions:
This tart can be served as a dessert or as a snack with a cup of tea or coffee.
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Region: French