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Photo: Leigh Beisch
Active Time:25 minsTotal Time:1 hr 50 minsServings:14Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 50 minsServings:14
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:14
Servings:
14
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust¾cuphazelnuts, toasted¾cupwhole-wheat pastry flour¼cupgranulated sugar¼teaspoonsalt1large egg, lightly beaten4tablespoons(1/2 stick) unsalted butter, meltedFilling & Decoration8ouncesdark chocolate (70% cacao), chopped, or bittersweet chocolate chips6tablespoons(3/4 stick) unsalted butter, at room temperature2tablespoonsheavy cream3large eggs, at room temperature½cuppacked light brown sugar¼teaspoonhazelnut extract or vanilla extractCaramel-Dipped Hazelnut Spikes, optional
Cook Mode(Keep screen awake)
Ingredients
Crust
¾cuphazelnuts, toasted
¾cupwhole-wheat pastry flour
¼cupgranulated sugar
¼teaspoonsalt
1large egg, lightly beaten
4tablespoons(1/2 stick) unsalted butter, melted
Filling & Decoration
8ouncesdark chocolate (70% cacao), chopped, or bittersweet chocolate chips
6tablespoons(3/4 stick) unsalted butter, at room temperature
2tablespoonsheavy cream
3large eggs, at room temperature
½cuppacked light brown sugar
¼teaspoonhazelnut extract or vanilla extract
Caramel-Dipped Hazelnut Spikes, optional
DirectionsTo prepare crust:Lightly coat a 9-inch removable-bottom tart pan with cooking spray. Line the bottom with parchment paper. Coat the paper with cooking spray.Pulse hazelnuts in a food processor until finely ground. Add flour, granulated sugar and salt and pulse for a few seconds to combine. Mix egg and melted butter in a small bowl and then add to the food processor. Pulse until combined and a smooth dough forms. Transfer the dough to the prepared pan. Using floured fingertips, press it firmly over the bottom and up the sides. Prick a few times with a fork. Freeze the crust for 15 minutes.Preheat oven to 375°F.Place the tart pan on a baking sheet. Line the crust with parchment paper or foil with a 1-inch overhang. Fill with pie weights (or dried beans). Bake until the edges start to turn slightly golden brown, about 15 minutes. Lift out the paper (or foil) and pie weights. Bake the crust for 5 minutes more. Transfer to a wire rack.Reduce oven temperature to 325°.To prepare filling:Set a metal bowl over a saucepan of barely simmering water; the bowl should not touch the water. Add chocolate, butter and cream to the bowl and stir with a silicone spatula until smooth. Remove the bowl and set aside to cool slightly.Combine eggs, brown sugar and hazelnut (or vanilla) extract in the bowl of a stand mixer. Beat with the whisk attachment on medium-low speed until the mixture turns pale yellow and the eggs have tripled in volume, about 5 minutes.Carefully drizzle and fold the warm chocolate mixture into the eggs with the spatula using a circular motion. The mixture will deflate slightly, but be careful not to lose all the air. Pour the filling into the crust and smooth the surface.Bake the tart until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool on a wire rack for 30 minutes. Release the pan sides and transfer the tart to a serving plate. Decorate with hazelnut spikes, if desired.To make aheadFreeze crust (Steps 1-2) for up to 1 week. Refrigerate tart for up to 3 days.Equipment9-inch removable-bottom tart pan, parchment paper, pie weights (or dried beans)Originally appeared: EatingWell Magazine, November 2021
Directions
To prepare crust:Lightly coat a 9-inch removable-bottom tart pan with cooking spray. Line the bottom with parchment paper. Coat the paper with cooking spray.Pulse hazelnuts in a food processor until finely ground. Add flour, granulated sugar and salt and pulse for a few seconds to combine. Mix egg and melted butter in a small bowl and then add to the food processor. Pulse until combined and a smooth dough forms. Transfer the dough to the prepared pan. Using floured fingertips, press it firmly over the bottom and up the sides. Prick a few times with a fork. Freeze the crust for 15 minutes.Preheat oven to 375°F.Place the tart pan on a baking sheet. Line the crust with parchment paper or foil with a 1-inch overhang. Fill with pie weights (or dried beans). Bake until the edges start to turn slightly golden brown, about 15 minutes. Lift out the paper (or foil) and pie weights. Bake the crust for 5 minutes more. Transfer to a wire rack.Reduce oven temperature to 325°.To prepare filling:Set a metal bowl over a saucepan of barely simmering water; the bowl should not touch the water. Add chocolate, butter and cream to the bowl and stir with a silicone spatula until smooth. Remove the bowl and set aside to cool slightly.Combine eggs, brown sugar and hazelnut (or vanilla) extract in the bowl of a stand mixer. Beat with the whisk attachment on medium-low speed until the mixture turns pale yellow and the eggs have tripled in volume, about 5 minutes.Carefully drizzle and fold the warm chocolate mixture into the eggs with the spatula using a circular motion. The mixture will deflate slightly, but be careful not to lose all the air. Pour the filling into the crust and smooth the surface.Bake the tart until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool on a wire rack for 30 minutes. Release the pan sides and transfer the tart to a serving plate. Decorate with hazelnut spikes, if desired.To make aheadFreeze crust (Steps 1-2) for up to 1 week. Refrigerate tart for up to 3 days.Equipment9-inch removable-bottom tart pan, parchment paper, pie weights (or dried beans)
To prepare crust:Lightly coat a 9-inch removable-bottom tart pan with cooking spray. Line the bottom with parchment paper. Coat the paper with cooking spray.
Pulse hazelnuts in a food processor until finely ground. Add flour, granulated sugar and salt and pulse for a few seconds to combine. Mix egg and melted butter in a small bowl and then add to the food processor. Pulse until combined and a smooth dough forms. Transfer the dough to the prepared pan. Using floured fingertips, press it firmly over the bottom and up the sides. Prick a few times with a fork. Freeze the crust for 15 minutes.
Preheat oven to 375°F.
Place the tart pan on a baking sheet. Line the crust with parchment paper or foil with a 1-inch overhang. Fill with pie weights (or dried beans). Bake until the edges start to turn slightly golden brown, about 15 minutes. Lift out the paper (or foil) and pie weights. Bake the crust for 5 minutes more. Transfer to a wire rack.
Reduce oven temperature to 325°.
To prepare filling:Set a metal bowl over a saucepan of barely simmering water; the bowl should not touch the water. Add chocolate, butter and cream to the bowl and stir with a silicone spatula until smooth. Remove the bowl and set aside to cool slightly.
Combine eggs, brown sugar and hazelnut (or vanilla) extract in the bowl of a stand mixer. Beat with the whisk attachment on medium-low speed until the mixture turns pale yellow and the eggs have tripled in volume, about 5 minutes.
Carefully drizzle and fold the warm chocolate mixture into the eggs with the spatula using a circular motion. The mixture will deflate slightly, but be careful not to lose all the air. Pour the filling into the crust and smooth the surface.
Bake the tart until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool on a wire rack for 30 minutes. Release the pan sides and transfer the tart to a serving plate. Decorate with hazelnut spikes, if desired.
To make aheadFreeze crust (Steps 1-2) for up to 1 week. Refrigerate tart for up to 3 days.
To make ahead
Freeze crust (Steps 1-2) for up to 1 week. Refrigerate tart for up to 3 days.
Equipment9-inch removable-bottom tart pan, parchment paper, pie weights (or dried beans)
Equipment
9-inch removable-bottom tart pan, parchment paper, pie weights (or dried beans)
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)315Calories21gFat28gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
