Chocolate. Orange. Hazelnut. Rosemary.
These four flavors are some of our favorites of the Christmas season. Putting them all together in a tart is divine.
There is something sophisticated about a chocolate ganache tart, and this flavor profile steps it up a few levels. These beautiful ingredients create a rich but incredibly balanced flavor that isn't too much of any one ingredient.
This tart does take a little extra time and effort to prepare, but it is 100% worth it. Take it to a fancy dinner party, or enjoy a slice on your couch alongside a nip of whisky while gazing at the Christmas tree.
Either way, you’ll be glad you gave this show-stopping holiday treat a try!
Chocolate Orange Hazelnut Tart
Rye Shortcrust Pastry
77g dark rye flour
178g all purpose flour
80g icing sugar
125g cold butter
2 egg yolks
½ tbsp ice water
- In a food processor, mix together the flours and sugar. Add the butter and pulse 6-8 times.
- Add the egg yolks and pulse another 3-5 times.
- Turn the food processor on low and slowly add the ice water. Turn off as soon as all the water is added (do not over mix).
- Transfer to a bowl and finish bringing the dough together by hand.
- Form the dough into a disc and wrap with cling wrap. Chill in the refrigerator for 1 hour, or overnight.
- Grease an 11” tart pan with butter. Roll out the chilled pastry dough on a lightly floured surface.
- Place into the tart pan, cover with cling wrap, and chill in the refrigerator.
- To blind bake, preheat the oven to 350F. Prick chilled crust w/ a fork. Add parchment paper and baking beans.
- Bake 30 minutes until the bottom is golden brown. Allow to cool completely.
43g corn syrup
43g maple syrup
43g granulated sugar
- Roughly chop hazelnuts in a food processor, and toast in the oven at 400F for 5-10 minutes until fragrant.
- Combine corn syrup, maple syrup, granulated sugar, and salt in a saucepan. Melt over low heat until sugar has dissolved.
- Add chopped, toasted hazelnuts to the saucepan and stir to coat evenly.
- Spread hazelnut mixture onto a cookie sheet lined with parchment paper.
- Bake at 400F for 5-10 minutes, stir, and bake another 5-10 minutes until golden brown and bubbling.
- Allow to cool completely and then break into small pieces.
120g heavy cream
1 sprig fresh rosemary
10g orange zest
1 whole egg
4 egg yolks
260g dark chocolate
- Combine heavy cream, butter, rosemary, and orange zest in a saucepan and set over low heat until butter is completely melted. Transfer to the refrigerator to infuse at least 2 hours, or overnight.
- Combine whole egg, egg yolks, and sugar in the bowl of a stand mixer. Whip with whisk attachment on medium-high speed until light and thick (about 4-5 minutes).
- While eggs are whipping, warm infused cream from above on the stove until melted.
- Place chocolate in a heatproof bowl and strain hot cream into chocolate.
- Rinse out the saucepan and fill with water. Place chocolate/cream mixture over pan of simmering water. Use a whisk to combine chocolate and cream until completely smooth.
- Using a whisk, gently fold about ⅓ of the whipped eggs into the chocolate/cream mixture. Repeat twice until the filling is fully incorporated.
- Spread 160g hazelnut crunch pieces over your blindbaked tart shell.
- Pour chocolate filling over crunch pieces and smooth out the top.
- Bake tart at 350F for 16-20 minutes. Filling should be mostly set with a slight jiggle in the middle.
- Cool completely before removing from the pan.
- Cut fresh rosemary sprigs into smaller pieces and lay on a flat surface.
- Brush each side with egg whites and dip into granulated sugar to coat evenly. Shake off extra sugar.
- Place on wire rack to dry overnight.
- Alternatively, dust fresh rosemary with powdered sugar.
- Use a fine mesh sieve to lightly dust tart with cocoa powder.
- Arrange extra hazelnut crunch pieces and sugared rosemary sprigs on top.