Silky Chocolate Tart with Hazelnut Crust

Every week in medical school is busy but this week in particular was a nightmare. Oh man, was this  Chocolate Tart ever so needed.  It’s unbelievably silky and dangerously chocolaty—just an all around circle of heaven with a perfect little touch of hazelnut. 

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Perhaps this chocolate tart will be just what you’ll need too.

 

Silky Chocolate Tart with Hazelnut Crust
Recipe from Delight Dulce

Crust:
1 cup ground graham cracker
3/4 cup whole hazelnuts ground – no skin
1/4 cup cocoa powder
4 tbsp confectionery sugar
5 tbsp unsalted butter – melted

Filling:
1 1/4 cup heavy cream
250g or 9oz bittersweet  chocolate- no more than 65% cocoa
2 large eggs
1 tbs vanilla extract
1/4 tsp salt

Glaze:
2 tbsp heavy cream
55g or 2oz bittersweet chocolate – same one used above
1 tbsp honey
1 tbsp warm water

 

Directions:

For the crust: Combine the ground graham crackers and hazelnuts in to a medium sized bowl. Add in the cocoa powder, the sugar and lastly the unsalted butter. Mix until you get a sand-like consistency. press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm at 350 F, for about 10 minutes. Cool on a rack 15 to 20 minutes

For the filling: Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk in the eggs one at a time and then add in the vanilla and the last. Pour filling into cooled crust. Bake at 350 until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

For the glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in honey, then warm water . Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

 

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Take a look at a slice of the final product. So incredibly smooth and creamy.  Literally melt-in-your-mouth.

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Made with love,
smallgirlbigplate

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