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Chocolate Hazelnut Tart with Raspberry Drizzle
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1/2 cup hazelnuts, toasted and finely chopped
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1/4 cup raspberry jam
- 1 tablespoon water
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine 1 1/4 cups of flour, 1/4 cup of cocoa powder, 1/2 cup of confectioners' sugar, and 1/4 teaspoon of salt. Pulse to mix.
- Add 1/2 cup of cold, diced unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and continue to pulse until the dough comes together.
- Press the dough into a 9-inch tart pan with a removable bottom, making sure to evenly cover the bottom and sides. Prick the bottom with a fork and chill for 15 minutes.
- Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes, or until the crust is set. Allow to cool completely.
- In a small saucepan, heat 1/2 cup of heavy cream until it just begins to simmer. Remove from heat and add 8 ounces of chopped semisweet chocolate. Let sit for 1 minute, then stir until smooth. Pour the chocolate ganache into the cooled tart shell and spread evenly. Sprinkle the finely chopped hazelnuts over the ganache.
- In a small saucepan, combine 1/4 cup of raspberry jam and 1 tablespoon of water. Heat over low heat, stirring until smooth. Remove from heat and strain to remove seeds, if desired.
- Drizzle the raspberry sauce over the tart. Refrigerate for at least 1 hour to set the ganache. Serve and enjoy!
The Chocolate Hazelnut Tart with a drizzle of raspberry sauce is a decadent dessert that combines rich chocolate, nutty hazelnuts, and the sweet-tart flavor of raspberries. This indulgent treat has a history rooted in the culinary traditions of Europe, particularly in regions known for their chocolate and hazelnut production, such as Italy and France. Renowned pastry chefs like Pierre Hermé and Michel Roux have elevated the Chocolate Hazelnut Tart to gourmet status, incorporating their own unique techniques and flavor combinations. The addition of a raspberry sauce adds a delightful contrast to the richness of the tart, creating a harmonious balance of flavors. Today, this delectable dessert can be found in upscale patisseries and fine dining restaurants around the world, with each chef adding their own creative spin to the classic recipe. The key to a perfect Chocolate Hazelnut Tart lies in the quality of the chocolate and hazelnuts, as well as achieving the ideal balance of sweetness and nuttiness in the filling. For those looking to try a famous alternative method, some chefs recommend incorporating a layer of raspberry jam or fresh raspberries into the tart for an extra burst of fruity flavor. Whether enjoyed in a Parisian bistro or a trendy New York City bakery, the Chocolate Hazelnut Tart with raspberry sauce is a true delight for dessert enthusiasts.
60 min
8
380 calories
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