Chocolate Orange Hazelnut Tart
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.
Don't forget to enjoy the process, and then let us know how it turns out! Send us an email, or tag us on Facebook or Instagram.
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