Roasted Hazelnut Chocolate Tart
Lindt EXCELLENCE Roasted Hazelnut Dark Chocolate Bar, 100g
- SUGAR COOKIE CRUST
- 6 tbsp (86 g) unsalted butter, softened
- 1/2 cup (63 g) icing sugar
- 1/3 cup (33 g) ground almonds
- 1 large egg yolk
- 1 1/4 cups (156 g) all-purpose flour
- Pinch of salt
- 1 tbsp 2% milk
- ROASTED HAZELNUT CHOCOLATE GANACHE FILLING
- 1 cup (250 mL) 35% whipping cream
- 3 bars (300 g) Lindt EXCELLENCE Roasted Hazelnut Dark Chocolate, chopped
- 1 cup (135 g) toasted hazelnuts, peeled and chopped
Lindt Chocolate In This Recipe
SUGAR COOKIE CRUST: In bowl of an electric mixer fitted with paddle attachment (or with a bowl and a wooden spoon), cream together butter, icing sugar and ground almonds. Add yolk and mix.
Add flour and salt to mixer bowl. Mix together until a crumbly dough forms. Mix in milk to form a thicker dough.
Press dough together into a disk, wrap with plastic wrap and chill 2 hours.
Butter a 9-inch tart pan with removable bottom. On a lightly floured surface, roll out sugar cookie dough in a large circle about 12-inches (30cm) in diameter. Transfer rolled dough to prepared tart pan and gently fit/press it into pan. Trim excess dough.
Chill tart shell 1 hour.
Preheat oven to 350ºF (180°C). Place tart pan on a baking sheet, fit a sheet of parchment overtop and fill with pie weights. Bake for 30 minutes with pie weights, then remove weights and bake for another 10 minutes, or until edges are golden brown and cookie tart shell looks dry. NOTE: While tart is baking, watch to see if tart shell has puffed or bubbled up in the centre; if it has, immediately prick with a toothpick and press down carefully.
Let baked tart shell cool completely, then pop it out of the rim and slide onto a serving plate.
ROASTED HAZELNUT CHOCOLATE GANACHE: When tart shell has cooled, prepare the ganache filling. Heat whipping cream in a small saucepan over medium-high heat until it's hot and steaming. Place chopped chocolate in a large heatproof bowl and pour hot cream overtop. Let mixture stand for 1 minute, then stir to melt chocolate and form a fluid ganache. Let the ganache thicken for 10 to 15 minutes, stirring every so often, then pour into baked and cooled tart shell. Let ganache tart set for at least 2 hours in refrigerator. Serve topped with whole or chopped hazelnuts.
Write Your Own Review