Chocolate Hazelnut Tart

Ingredients

For the dough:

Butter 110 g

Sugar 70 g

Egg yolk 1

Flour 1150 g

Cocoa powder 2.5 tbsp

Pinch of salt

For the filling:

Sugar 200 g

Water 65 ml

Treacle 1 tbsp

Butter 60 g

35% Cream 125 ml

Salt 3/4 tsp

Hazelnuts 1.5 cups

Dark chocolate 45 g

For the cream:

35% Cream 250 ml

Sugar 40 g

Hazelnut liqueur 2 tsp





For the dough, combine the flour, cocoa powder, and salt. In a mixer bowl, beat the butter and sugar, then beat in the egg yolk. Stir the flour mixture into the dough and mix until smooth. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes. Once cooled, roll the dough thinly, place it in the tart pan, poke holes with a fork, and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes. Cool completely before adding the filling.

For the filling, place the water, sugar, and syrup in a saucepan and bring to a boil over medium heat, stirring constantly. The mixture should take on a light honey color. Carefully add the butter, then the cream. Gently stir the mixture until smooth. Add the toasted nuts and cook over medium heat for a few more minutes. Pour this mixture into the cooled tart and bake in the oven for 18-20 minutes. Cool the tart completely before decorating.

 

For the cream, beat the heavy cream in a mixer on medium speed. Reduce the speed and add the sugar and liqueur. The cream is ready. Melt the chocolate and decorate the tart with patterns. Serve with whipped cream.



Enjoy!