Chocolate Orange Hazelnut Tart

Name: Chocolate Orange Hazelnut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: ½ cup (about 2 ounces/50 grams) hazelnuts (toasted, skins rubbed off, and coarsely chopped or crushed with the bottom of a heavy pan); ¾ cup heavy whipping cream; 2 ounces bittersweet chocolate (not unsweetened, melted with 1 tablespoon of butter, for finishing); ¼ cup sugar; 6 tablespoons (¾ stick) unsalted butter (cut into 6 pieces); 6 ounces (175 grams) bittersweet chocolate (not unsweetened, cut into ¼-inch (6-mm) pieces); 3 large eggs; 1 tablespoon orange zest (finely grated); 1 tablespoon dark rum; 1 tart crust (10- or 11-inch (c-cm), unbaked, made from Nut Tart Dough)

A chocolate hazelnut tart scented with orange zest and rum, featuring a nut crust, a baked ganache filling, and a topping of chopped hazelnuts and chocolate glaze.

45 min

Easy

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Ingredients

hazelnuts (toasted, skins rubbed off, and coarsely chopped or crushed with the bottom of a heavy pan) ½ cup (about 2 ounces/50 grams)

heavy whipping cream ¾ cup

bittersweet chocolate (not unsweetened, melted with 1 tablespoon of butter, for finishing) 2 ounces

sugar ¼ cup

unsalted butter (cut into 6 pieces) 6 tablespoons (¾ stick)

bittersweet chocolate (not unsweetened, cut into ¼-inch (6-mm) pieces) 6 ounces (175 grams)

large eggs 3

orange zest (finely grated) 1 tablespoon

dark rum 1 tablespoon

tart crust (10- or 11-inch (c-cm), unbaked, made from Nut Tart Dough) 1

Instructions

Step 1

Place the rack on the lowest level of the oven and preheat to 350°F (180°C).

Step 2

Make the filling: In a large saucepan, combine the heavy cream and sugar over medium heat and bring to a boil, whisking occasionally to ensure the sugar dissolves. Reduce the heat to low, add the butter, and let it melt. Remove from the heat and add the chocolate. Gently swirl the pan to submerge the chocolate, wait 1 minute, then whisk until smooth.

Step 3

In a medium bowl, whisk the eggs with the orange zest and rum until smooth. Pour the chocolate mixture in a thin stream into the egg mixture, using a rubber spatula to scrape down the sides of the pot.

Step 4

Pour the chocolate filling into the tart crust and sprinkle the chopped hazelnuts on top.

Step 5

Bake the tart until the crust is cooked through and the filling is set and slightly puffed, 25 to 30 minutes. Cool the tart completely on a rack.

Step 6

Transfer the chocolate-and-butter finishing mixture into a paper piping bag or an unpleated plastic bag. Snip off the tip and decorate the top of the tart with a series of casual parallel lines.