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
2016-09-22 15:11:05
Yields 1
Ingredients
- Chocolate Short Dough (below)
- 1 cup (206 grams) sugar
- 2/3 cup (150 milliliters) dark corn syrup
- 4 tablespoons (56 grams) unsalted butter, melted
- 4 tablespoons (60 milliliters) dry red wine
- 2 large eggs
- 2 teaspoons (84 grams) vanilla extract
- 1 ½ cups (164 grams) fresh or frozen cranberries
- 1 cup (140 grams) peeled hazelnuts, roughly chopped
- ½ cup (150 milliliters) heavy cream
- 1 cup (173 grams) semisweet chocolate morsels
- Garnish: Chopped hazelnuts, sea salt
Instructions
- Preheat oven to 350°.
- 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.
- Bake 15 minutes. Remove paper and weights. Bake another 5 minutes. Let cool on a wire rack while preparing filling.
- 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.
- Spoon cranberry filling into cooled tart shell, smoothing top with an offset spatula.
- 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.
- Garnish with chopped hazelnuts and sea salt, if desired.
Bake from Scratch https://www.bakefromscratch.com/
Chocolate Short Dough
2016-09-22 15:21:24
Ingredients
- 1 ½ cups (205 grams) all-purpose flour
- ¼ cup (24 grams) unsweetened cocoa powder
- 9 tablespoons (129 grams) unsalted butter, softened
- 1/3 cup (66 grams) sugar
- 2 large egg yolks
- ¼ teaspoon (1 gram) kosher salt
Instructions
- In a medium bowl, sift together flour and cocoa powder. Set aside.
- 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.
- Wrap dough in plastic wrap and refrigerate until chilled, at least 1 hour, before using.
Bake from Scratch https://www.bakefromscratch.com/
[…] We are departing for Florida for the winter so I’m going to be in a camper baking in a teeny tiny oven, but I’m going to keep on baking!! Bakers gotta bake! This is recipe #10 with 176 to go baking through the Bake from Scratch cookbook. For the recipe click here, Chocolate-Hazelnut Tart. […]