Are you ready to tantalize your taste buds with a dessert so delicious, it's practically guaranteed to win awards? Then get ready to bake this incredible Hazelnut Chocolate Tart! This recipe combines the rich, nutty flavor of hazelnuts with the decadent sweetness of dark chocolate, creating a truly unforgettable treat. It's surprisingly easy to make, perfect for both beginner bakers and seasoned pros looking for a show-stopping dessert. This recipe is a fantastic addition to your collection of easy recipes, healthy meals (relatively speaking!), and quick dinner ideas, especially if you're looking for impressive yet manageable homemade cooking projects.
Ingredients:
For the Hazelnut Crust:
- 1 ½ cups hazelnuts, toasted and skinned
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup granulated sugar
For the Chocolate Filling:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- ½ cup hazelnut spread (Nutella or similar)
- 2 large eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Hazelnut Crust:
- Toast the hazelnuts: Spread hazelnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Let cool completely, then rub between your hands to remove skins.
- Pulse in food processor: Combine toasted hazelnuts, flour, and salt in a food processor and pulse until finely ground.
- Cut in butter: Add the chilled butter and pulse until the mixture resembles coarse crumbs.
- Add sugar: Stir in the sugar.
- Press into tart pan: Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a measuring cup to create an even crust.
- Blind bake: Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, or until lightly golden. Let cool completely.
Making the Chocolate Filling:
- Melt chocolate: In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate chips. Stir occasionally until smooth. Remove from heat.
- Whip cream: In a separate bowl, whip the heavy cream until soft peaks form.
- Combine ingredients: Gently stir in the hazelnut spread and vanilla extract into the melted chocolate. Then, gradually fold in the whipped cream until just combined. Be careful not to overmix.
- Add eggs and sugar: In a small bowl, whisk together the eggs and sugar until light and frothy. Gradually whisk the egg mixture into the chocolate mixture until smooth.
- Pour into crust: Pour the chocolate filling into the cooled crust.
- Bake: Bake in a preheated oven at 325°F (165°C) for 25-30 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Cool completely: Let the tart cool completely on a wire rack before refrigerating for at least 2 hours to allow the filling to set completely.
Tips for Success:
- Toasting the hazelnuts enhances their flavor significantly. Don't skip this step!
- Make sure your butter is very cold when making the crust for a flaky texture.
- Don't overbake the tart, or the filling will become dry.
- For a richer flavor, use dark chocolate instead of semi-sweet.
Variations:
- Add a sprinkle of sea salt on top of the finished tart for a delightful salty-sweet contrast.
- Incorporate chopped hazelnuts into the chocolate filling for extra texture and nuttiness.
- Drizzle melted white chocolate over the top for a beautiful presentation.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: 30-35g
- Protein: 5-7g
- Carbohydrates: 40-45g
This Hazelnut Chocolate Tart is a truly delicious and impressive dessert. Whether you’re serving it at a special occasion or simply treating yourself, this 5-star recipe is sure to be a hit! It’s a perfect example of how delicious dishes can be made with simple ingredients and straightforward techniques, making it one of the best recipes you'll ever try. Enjoy!