Chocolate hazelnut tarts

 
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

Crust

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

Chocolate filling

10 oz bittersweet chocolate, finely chopped

1 cup whip cream (35%)

Topping

1 cup whip cream

Toasted hazelnuts

Directions

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.

 
 
 

 
 

 

Comments

[Melissa]

Olivia: You can use pre-ground hazelnuts. I have not tried this recipe with pre-ground nuts so I'm not 100% sure but I think you will need the same amount of ground as of whole (1/2 cup).

[Olivia]

Can you use already ground hazelnuts? if so how much?

[dining room table]

The tarts looked so delicious. I am definitely going to try this one. I am so excited with this!

[Melissa]

Nicole, I didn't toast the hazelnuts that were included in the crust. You can use blanched hazelnuts or just use them with the skin still on. I did toast the nuts that went on top of the whipped cream though.

[Nicole]

Do you toast the hazelnuts and skin them?

[male menopause]

They look delicious! Triple chocolate...must be delicious.

[Healthy Crab]

Wow this is simply superb... I like this blog and very interesting....
http://www.facebook.com/pages/Viva-Magazine-Your-Premium-Womens-Natural-Health-Magazine/262734921452?ref=ts

[Melissa]

Hayley,

thanks for the vote of confidence! No I did not go to Culinary school. I went to University and got a degree in Environmental Studies from Trent University. I basically grew up in the bakery, and my earliest memories are of my sister and I playing with bits of dough. I tried to work a "regular job" after I graduated and just missed baking so much!
I would say that if baking and food is your passion you should definitely follow that passion. I recommend perhaps working in a kitchen or bakery first though as it's a lot different than what you see on t.v! Good luck, email me if you have any other questions!

Melissa

PS I favorited your blog!

[Jennifer]

Two of my favorite food combinations- chocolate and hazelnut! These tarts look AMAZING!!

[hayley]

Melissa,

I just recently stumbled upon your blog and wanted to tell you I really enjoy it! I love that it's not strictly food-centered and that you highlight so many musicians (I'm always in need of new music.

I was also wondering if you've ever been to culinary or pastry school? My passion for cooking (especially baking) is continuing to grow more & more and it's something I've been considering. Anyway, good luck with everything - I just printed off some of your recipes and can't wait to try them!

-Hayley-

[sweetbird]

Oh wow - my husband would go ga-ga for this. He could hazelnuts all day, every day. Looks great!

[chocolate shavings]

These little tarts look absolutely delicious!