Chocolate and Caramelized Hazelnut Tart
Indulge your taste buds with the perfect combination of rich chocolate and caramelized hazelnuts in this delectable Chocolate and Caramelized Hazelnut Tart. This dessert is a true showstopper, with its buttery crust, smooth chocolate filling, and crunchy hazelnut topping. Whether you’re hosting a dinner party or simply treating yourself, this tart is sure to impress.
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 1 cup hazelnuts, roughly chopped
- ½ cup granulated sugar
- 1 cup heavy cream
- 8 ounces dark chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
1. Prepare the Crust:
In a food processor, combine the flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and continue pulsing until the dough comes together. Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Caramelize the Hazelnuts:
In a dry skillet over medium heat, toast the chopped hazelnuts until fragrant and lightly golden. Sprinkle the sugar over the hazelnuts and continue cooking, stirring constantly, until the sugar melts and coats the nuts. Remove from heat and spread the caramelized hazelnuts onto a parchment-lined baking sheet to cool.
3. Pre-bake the Crust:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes, or until the crust is golden brown. Allow it to cool completely.
4. Prepare the Chocolate Filling:
In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate, butter, vanilla extract, and salt. Stir until the chocolate and butter are fully melted and the mixture is smooth. Let it cool for a few minutes.
5. Assemble and Chill:
Pour the chocolate filling into the cooled tart crust. Sprinkle the caramelized hazelnuts evenly over the top. Gently press them into the chocolate filling. Refrigerate the tart for at least 2 hours, or until the filling is set.
6. Serve and Enjoy:
Remove the tart from the refrigerator and let it sit at room temperature for a few minutes before serving. Slice and serve this decadent Chocolate and Caramelized Hazelnut Tart on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!