CHOCOLATE HAZELNUT TART
Categories Chocolate Nut Dessert Freeze/Chill Christmas Fall Winter Chill Hazelnut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Make crust and toast nuts:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
- Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
- While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
- Make filling while crust cools:
- Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
- Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.
CHOCOLATE-HAZELNUT TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
- Cool the tart for at least 30 minutes before serving.
CHOCOLATE TART WITH HAZELNUT SHORTBREAD CRUST
Steps:
- A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.;
- Preheat oven to 400F. 2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. 3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack. 4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling. 5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly. 6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth. 7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
- NUTRITION INFORMATION: Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrate; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium. 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 3 fat
- TIP: Ingredient Note: Dried egg whites are pasteurized-a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
- MAKE AHEAD TIP: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
COFFEE-CHOCOLATE TART WITH HAZELNUTS
Please the after-dinner crowd with Coffee-Chocolate Tart with Hazelnuts. Serve our Coffee-Chocolate Tart with Hazelnuts recipe at your next gathering.
Provided by My Food and Family
Categories Recipes
Time 5h47m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix graham crumbs and butter; press onto bottom and up side of 10-inch tart pan with removable bottom. Place on baking sheet. Bake 12 min.; cool.
- Place chocolate in medium bowl. Cook 3/4 cup cream and coffee grounds in saucepan on medium heat 5 min. or until heated through, stirring occasionally. (Do not boil.) Pour through fine-mesh strainer over chocolate; whisk until chocolate is completely melted and mixture is well blended. Pour into pie crust.
- Refrigerate 5 hours or until firm. Beat remaining cream, brewed coffee and sugar with mixer on high speed until soft peaks form; spread over tart. Sprinkle with nuts. Remove side of pan before serving tart.
Nutrition Facts : Calories 290, Fat 22 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 70 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 14 g, Protein 3 g
MILK CHOCOLATE-CARAMEL TART WITH HAZELNUTS AND ESPRESSO
Provided by Rochelle Palermo
Categories Coffee Milk/Cream Chocolate Dessert Valentine's Day Hazelnut Simmer Butter Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For crust:
- Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
- Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
- For filling:
- Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.
- For topping:
- Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.
- Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.
CHOCOLATE, HAZELNUT & SALTED CARAMEL TART
A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 17
Steps:
- To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
- Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
- For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.
Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
More about "coffee chocolate tart with hazelnuts recipes"
CHOCOLATE TART WITH HAZELNUT CRUST - LITTLE SPICE JAR
From littlespicejar.com
Estimated Reading Time 4 mins
- To make the crust: In a large bowl, mix together the flour, hazelnut meal, powdered sugar, salt, lightly beaten egg and butter. Using a pastry cutter, a large fork or a potato masher, cut the chilled butter into the flour until it resembles oatmeal flakes with a few pea-sized pieces of butter still visible. When a ball forms, turn out onto a well floured surface. Roll the dough out, if making individual tarts divide the dough into 5. If making one large tart, roll out to fit a 9-inch fluted tart pan. Fit the circle in the bottom and up the sides of the pan. Use the tines of a fork to pierce the dough several times and place tart in the freezer for at least 20 minutes.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Remove the tart shell from the freezer, bake for 20 - 25 minutes or until the crust just barely starts to turn golden. Remove from the oven and allow tart shell to cool completely before filling.
- To make the filling: In a small saucepan set over low-medium heat, bring the cream to just simmering. Remove it from the heat and stir in the chocolate, vanilla and if using, the chili powder. Mix until smooth and the chocolate is completely incorporated. Whisk a small amount of the hot chocolate cream (about 1-2 tablespoons) into the lightly beaten eggs until smooth.
- Pour the chocolate filling into the prepared pastry and bake it for 12- 15 minutes (for mini tarts) and 18 - 22 minutes for large tart. If the center jiggles slightly, the tart is done. If the filling starts to crack, remove from the oven immediately so as to not overcook it. Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill in the refrigerator for at least an hour prior to serving.
CHOCOLATE & COFFEE TART - OUR RECIPE WITH PHOTOS
From meilleurduchef.com
- Before starting this Chocolate & Coffee Tart recipe, organise the necessary ingredients for the hazelnut rich shortcrust pastry.
HAZELNUT, MILK CHOCOLATE AND COFFEE TART - IN LOVE WITH …
From inlovewithcake.com
Estimated Reading Time 6 mins
CHOCOLATE TART WITH HAZELNUT CRUST (VEGAN & GF)
From feastingathome.com
COFFEE HAZELNUT TART - MATT ADLARD
From mattadlard.com
COFFEE TART WITH HAZELNUTS AND CINNAMON | LIL' COOKIE
From lilcookie.com
CHOCOLATE-CARAMEL HAZELNUT TART RECIPE - DIMITRI FAYARD - FOOD
From foodandwine.com
BAHIA HAZELNUT TART WITH WHITE CHOCOLATE AND COFFEE WHIPPED …
From sogoodmagazine.com
HAZELNUT COFFEE TRUFFLE TART | CANADIAN LIVING
From canadianliving.com
NUTELLA WAFFLES | THE PICKY EATER
From pickyeaterblog.com
EASTER CUPCAKES (COCONUT & CHOCOLATE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
27 HAZELNUT RECIPES | OLIVEMAGAZINE
From olivemagazine.com
ESPRESSO TART WITH HAZELNUT PASTRY AND KAHLúA CREAM - OLIVEMAGAZINE
From olivemagazine.com
EASTER CHOCOLATE TART RECIPE – DE BUYER
From debuyer-usa.com
HAZELNUT RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
CHOCOLATE MOUSSE TART WITH A HAZELNUT CRUST | WITH SPICE
From withspice.com
8 BEST MACARON RECIPES
From marthastewart.com
MILK CHOCOLATE-CARAMEL TART WITH HAZELNUTS AND ESPRESSO
From bonappetit.com
41 RHUBARB RECIPES TO ADD TO YOUR SPRING AGENDA - YAHOO.COM
From yahoo.com
FEUILLETINE RECIPE - KITCHEN FOLIAGE
From kitchenfoliage.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love