Chocolate-Hazelnut Tart

Chocolate-Hazelnut Tart

A delectable complement to your favorite red wine, this Chocolate-Hazelnut Tart is all things sweet and salty with cranberry filling and a hazelnut garnish. 

Chocolate-Hazelnut Tart
Yields 1
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  1. Chocolate Short Dough (below)
  2. 1 cup (206 grams) sugar
  3. 2/3 cup (150 milliliters) dark corn syrup
  4. 4 tablespoons (56 grams) unsalted butter, melted
  5. 4 tablespoons (60 milliliters) dry red wine
  6. 2 large eggs
  7. 2 teaspoons (84 grams) vanilla extract
  8. 1 ½ cups (164 grams) fresh or frozen cranberries
  9. 1 cup (140 grams) peeled hazelnuts, roughly chopped
  10. ½ cup (150 milliliters) heavy cream
  11. 1 cup (173 grams) semisweet chocolate morsels
  12. Garnish: Chopped hazelnuts, sea salt
  1. Preheat oven to 350°.
  2. On a lightly floured surface, roll Chocolate Short Dough into a 12-inch circle. Transfer to a 9-inch square tart pan with a removable bottom, pressing into bottom and up the sides of pan. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  3. Bake 15 minutes. Remove paper and weights. Bake another 5 minutes. Let cool on a wire rack while preparing filling.
  4. In a medium saucepan, stir together sugar, corn syrup, melted butter, wine, eggs, and vanilla until smooth. Stir in cranberries and hazelnuts. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 6 to 8 minutes. Let cool to room temperature.
  5. Spoon cranberry filling into cooled tart shell, smoothing top with an offset spatula.
  6. In a small microwavable bowl, heat cream in microwave until very hot, about 1 minute. Stir in chocolate morsels until melted and smooth. Pour ganache over cranberry filling, smoothing to edges of tart. Refrigerate until chilled, at least 3 hours.
  7. Garnish with chopped hazelnuts and sea salt, if desired.
Bake from Scratch
Chocolate Short Dough
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  1. 1 ½ cups (205 grams) all-purpose flour
  2. ¼ cup (24 grams) unsweetened cocoa powder
  3. 9 tablespoons (129 grams) unsalted butter, softened
  4. 1/3 cup (66 grams) sugar
  5. 2 large egg yolks
  6. ¼ teaspoon (1 gram) kosher salt
  1. In a medium bowl, sift together flour and cocoa powder. Set aside.
  2. In a large bowl, beat butter and sugar with a mixer on medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition. Turn off mixer, and add sifted flour mixture and salt. Mix on low speed until just combined. Do not overmix.
  3. Wrap dough in plastic wrap and refrigerate until chilled, at least 1 hour, before using.
Bake from Scratch
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