How to Make Chocolate Hazelnut Tart

How to Make Chocolate Hazelnut Tart

How to Make Chocolate Hazelnut Tart - Chocolate Hazelnut Tart Recipe - Ingerdients for Chocolate Hazelnut Hart - Method of Prepating Chocolate Hazelnut Tart | Tips on - Find TipsServing : 12 persons
Prep Time: 50 Minutes
Baking Time: 40 Minutes

Ingredients:

2 cups of hazelnuts, shelled
1 cup of all-purpose flour
3/4 cup of granulated sugar, divided
3 tbsp of baking cocoa, unsweetened
1/4 tsp of baking soda
1/2 cup of unsalted butter, divided
4 eggs, separated
4 squares of baking chocolate, unsweetened
1 cup of dark corn syrup
1/8 tsp of salt
2 tbsp of rum
Method:

Preheat the oven to 350°F. Place the hazelnuts on a baking sheet and toast them in the oven until the skins become loose and come off easily. When done remove from oven and rub them in a clean towel to do away with the skins. When the skins have been removed completely chop the hazelnuts coarsely and set aside.

For the Crust

Take a mixing bowl and sift together flour, 1/4 cup of the total sugar, the cocoa and the baking soda. Add in the 1/4 cup of butter and whip continuously till the mixture begins to resemble coarse cornmeal. Then stir in 1 egg and whisk to form smooth dough. Now form the dough into a ball, wrap it and put it in a refrigerator.

For the Filling

Melt the baking chocolate with the 1/4 cup of butter in a pan set over another saucepan of simmering water. Whisk occasionally till the mixture is smooth. When done remove from heat and set aside. Take another pan and in it combine the corn syrup and the remaining 1/2 cup sugar.

Bring this to a boil gradually over medium heat. When done remove from heat and stir the chocolate mixture in this. Now in a mixing bowl, beat together the remaining 3 eggs, salt and the rum. Add this to the chocolate mixture and beat together until just mixed. Then gently stir the hazelnuts in this mixture and set aside.

Preheat the oven again to 350°F. Lightly grease a 9-inch pie plate. In the mean time lightly flour a work surface and lay the chilled dough on it. Lightly flour the dough and roll it to a 13-inch round shape. It should have a thickness between 1/4 and 1/8-inch. When so made line the pie plate with the dough, trimming away.

Just keep an 1 inch overhang which is to be folded over to make a double-thick edge on the rim of the pan. Pour the hazelnut filling into the crust. Bake till the filling is set and the crust is done thoroughly. It should take about 40 minutes. Before serving make sure to cool it slightly.

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