Are you craving a rich, decadent dessert that's surprisingly easy to make? Then look no further! This chocolate hazelnut tart is the perfect treat for satisfying your sweet tooth, whether it's a weeknight indulgence or a special occasion celebration. This recipe combines the irresistible flavors of dark chocolate and crunchy hazelnuts in a buttery, flaky crust, creating a truly unforgettable experience. Get ready to impress your friends and family with this show-stopping dessert that tastes even better than it looks! It's a delicious dish perfect for adding to your collection of easy recipes and healthy meals (relatively speaking!).
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup finely chopped hazelnuts
- 2-3 tablespoons ice water
For the Chocolate Hazelnut Filling:
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup heavy cream
- ½ cup hazelnut spread (Nutella or similar)
- ¼ cup chopped hazelnuts, for garnish
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour, powdered sugar, and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped hazelnuts.
- Add ice water: Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling.
- Blind bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden. Let it cool completely.
Making the Chocolate Hazelnut Filling:
- Melt the chocolate: In a heatproof bowl set over a pan of simmering water (double boiler), melt the chopped bittersweet chocolate, stirring occasionally until smooth. Remove from heat.
- Heat the cream: In a separate saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Combine ingredients: Pour the hot cream over the melted chocolate and whisk until smooth and creamy. Stir in the hazelnut spread until well combined.
- Fill the tart: Pour the chocolate hazelnut filling into the cooled tart crust and spread evenly.
- Chill and garnish: Refrigerate the tart for at least 2 hours, or until the filling is set. Garnish with chopped hazelnuts before serving.
Tips and Variations:
- For a nut-free option, substitute the hazelnuts with almonds or pecans in the crust and use a different type of spread for the filling.
- Add a pinch of sea salt to the filling for a delightful salty-sweet contrast.
- Use different types of chocolate, such as milk chocolate or white chocolate, to vary the flavor.
- If you don't have a tart pan, you can use a pie plate instead.
- For a richer flavor, toast the hazelnuts before adding them to the crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: 28-32g Saturated Fat: 16-18g Carbohydrates: 45-50g Sugar: 25-30g Protein: 5-7g
Note: Nutritional information is an estimate and may vary based on specific ingredients used.
This chocolate hazelnut tart recipe is a guaranteed crowd-pleaser, perfect for any occasion. Its beautiful presentation and intensely delicious flavor make it a homemade cooking masterpiece. Enjoy this easy and quick dinner dessert! It's one of the best recipes you'll find for a truly decadent treat.