27 December 2012,01:29 by

Posted in

Rate this Article:

 Print Hits: 1,643


Serves :

Preparation Time :
1 hour

Cooking Time :
35 minutes

Preparation Method :

  • Preheat oven to 190°C / 375°F / Gas mark 5.
  • Blend the hazelnuts with flour and butter until mixture resembles breadcrumbs. Add icing sugar, egg yolk and water. Blend until dough comes together in a ball.
  • Wrap in clingfilm and chill for about 20-30 minutes. Roll out pastry on a floured surface and use it to line a flan tin.
  • Line pastry with the waxed paper, fill with baking beans and bake for 20-22 minutes, remove beans and paper after 12-15 minutes.
  • Remove tin from oven and reduce temperature to 150°C / 300°F / Gas mark 2.
  • The Filling: Melt chocolate and butter in the microwave on low for about 3-5 minutes. Stir until smooth.
  • Beat eggs, egg yolks and brown sugar in a separate bowl. Fold into melted chocolate mixture.
  • Whisk cocoa powder in hot water, fold into chocolate mixture until combined.
  • Pour filling into crust and bake for 10 minutes or until filling is just set. Serve topped with chopped toasted hazelnuts.


The Pastry

  • 30 grams finely ground toasted hazelnuts
  • 150 grams plain flour
  • 75 grams unsalted butter, cut into small pieces
  • 1 tablespoon icing sugar
  • 1 large egg yolk
  • 1 tablespoon cold water

The Filling

  • 250 grams dark chocolate, chopped
  • 150 grams unsalted butter
  • 50 grams dark brown sugar
  • 50 grams cocoa powder
  • 100 ml hot water
  • 30 grams chopped toasted hazelnuts
  • 2 large eggs
  • 2 large egg yolks

1 comment for “Bitter Chocolate Tart with Toasted Hazelnut Crust”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA