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.
Perhaps this chocolate tart will be just what you’ll need too.
Silky Chocolate Tart with Hazelnut Crust
Recipe from Delight Dulce
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
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
2 tbsp heavy cream
55g or 2oz bittersweet chocolate – same one used above
1 tbsp honey
1 tbsp warm water
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.
Take a look at a slice of the final product. So incredibly smooth and creamy. Literally melt-in-your-mouth.
Made with love,