Salted Chocolate Hazelnut Tart
If you want to add more lacto ovo vegetarian recipes to your repertoire, Salted Chocolate Hazelnut Tart might be a recipe you should try. This recipe makes 8 servings with 798 calories, 10g of protein, and 60g of fat each. For $2.22 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up hazelnuts, graham crackers, unsalted butter, and a few other things to make it today. 14 people were glad they tried this recipe. It works well as a dessert. It is brought to you by The Little Epicurean. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. Similar recipes are Chocolate, hazelnut & salted caramel tart, Salted Chocolate Hazelnut Scotcheroos, and Chocolate Kahlua Cake With Salted Hazelnut Chocolate Buttercream.
Servings: 8
Ingredients:
12 oz dark chocolate, chopped
24 graham crackers, about 1 1/2 cup, ground
2 Tbsp granulated sugar
1 cup hazelnuts
1 1/2 cup heavy cream
1 tsp salt
2 tsp Maldon sea salt flakes
1/2 cup unsalted butter, melted
3 Tbsp unsweetened cocoa powder
Equipment:
kitchen towels
oven
food processor
tart form
wire rack
pot
whisk
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Toast hazelnuts in oven for 8-12 minute until the skins begin to separate from the nut. Rub the warm hazelnuts in a clean dish towel to remove the skins.2. In a food processor, grind 2/3 cup of the hazelnuts with graham crackers, cocoa powder, sugar and salt. Add melted butter and pulse until moisture is distributed. Transfer mixture to a 9-inch removable bottom fluted tart pan.3. Press mixture into the bottom and up the sides of the tart pan. Use the bottom of a drinking glass to flatten. Bake for 12-15 minutes. Half way through baking, if you notice that the crust is puffing up, remove and gently press it back down using the bottom of the drinking glass. Continue to bake until the crust is dry and set. Let cool on a wire rack as you prepare chocolate filling.4. In a medium sauce pot, bring cream to a boil. Remove from heat and add in chopped chocolate. Whisk until smooth. Pour into the prepared tart shell. Smooth out chocolate ganache into an even layer. Chill in refrigerator for one hour, until set.5. Roughly chop the remaining 1/3 cup of hazelnuts. Sprinkle hazelnuts and sea salt flakes on chilled tart just before serving.
Step by step:
1. Preheat oven to 350 degrees F. Toast hazelnuts in oven for 8-12 minute until the skins begin to separate from the nut. Rub the warm hazelnuts in a clean dish towel to remove the skins.
2. In a food processor, grind 2/3 cup of the hazelnuts with graham crackers, cocoa powder, sugar and salt.
3. Add melted butter and pulse until moisture is distributed.
4. Transfer mixture to a 9-inch removable bottom fluted tart pan.
5. Press mixture into the bottom and up the sides of the tart pan. Use the bottom of a drinking glass to flatten.
6. Bake for 12-15 minutes. Half way through baking, if you notice that the crust is puffing up, remove and gently press it back down using the bottom of the drinking glass. Continue to bake until the crust is dry and set.
7. Let cool on a wire rack as you prepare chocolate filling.
8. In a medium sauce pot, bring cream to a boil.
9. Remove from heat and add in chopped chocolate.
10. Whisk until smooth.
11. Pour into the prepared tart shell. Smooth out chocolate ganache into an even layer. Chill in refrigerator for one hour, until set.
12. Roughly chop the remaining 1/3 cup of hazelnuts. Sprinkle hazelnuts and sea salt flakes on chilled tart just before serving.
Nutrition Information:
covered percent of daily need
