This is the most divine dessert I've made in quite a while. The chocolate filling is really creamy and rich but isn't overpowering at all due to the nice crunch of the crust and the freshness of the unsweetened whipped cream. You could add a few teaspoons of liqueur to the chocolate mixture if you wish to make this a grown up dessert; orange liqueur, Kahlua, rum, and Frangelico would all be incredible. The recipe for the crust was taken from the cookbook "Dessert".
Chocolate hazelnut tarts
1/2 cup hazelnuts
1/2 cup sugar
7 tbsp butter
2 egg yolks
1 cup plus 3 tbsp all-purpose flour
pinch of salt
10 oz bittersweet chocolate, finely chopped
1 cup whip cream (35%)
1 cup whip cream
In a food processor, combine the hazelnuts and sugar. Pulse until they are finely ground. Transfer to a bowl and add the butter, flour, egg yolks and salt. Mix together, form into a disk and wrap tightly in plastic wrap. Place in the fridge for at least 1 hour.
To make the chocolate filling, finely chop the 10 oz of bittersweet chocolate and place in a heatproof bowl. Pour the one cup of cream in a small saucepan over medium heat until it reaches the point just before the boil. Pour the hot cream over the chocolate and let it sit for 5 minutes. After 5 minutes whisk the mixture together. Cover and refrigerate for 1 hour.
Preheat your oven to 350 degrees Fahrenheit. Grease and flour 6, 3 inch tart tins.
Press the crust into the tart tins. Place a piece of parchment over the crust and fill with baking beans. Bake for 15 minutes. After 15 minutes, remove the beans and parchment and bake for a further 5 minutes. Set aside to cool.
Using a hand or stand mixer, whip the chilled chocolate mixture on high for approximately 1 minute until it doubles in size and becomes fluffy. (If using liquor, add now).
Whip your cream.
Remove the tart shells from the tins. Divide the chocolate mixture between the shells and smooth with an offset spatula. Top with a generous dollop of whip cream and a toasted hazelnut.