B.C. Hazelnuts
Hazelnuts, in their shell, keep exceptionally well during the winter months and their subtle sweet flavour and dense, buttery flesh complement a variety of sweet and savoury ingredients.
Dark chocolate is melted into a smooth and glossy ganache, poured into a toasted hazelnut crust and topped with additional toasted hazelnuts. A rich, indulgent dessert with solid notes of cocoa followed by a pleasant hazel-nutty finish.
Instructions
Prep Time 90 minutes
Bake Time 25 minutes
Cooling Time 2+ hours
INGREDIENTS
Toasted Hazelnut Tart Shell
⅔ cup + ¼ cup whole, shelled hazelnuts
1 ¼ cups all-purpose flour
5 Tbsp powdered sugar
½ tsp salt
½ cup cold unsalted butter, cut into cubes
3 Tbsp ice water
Chocolate Ganache Filling
10 oz semi-sweet dark chocolate, roughly chopped
1 ¼ cups heavy cream
1 tsp vanilla extract
¼ tsp salt
METHOD
Toast the hazelnuts: Preheat the oven to 325°F. Add all the hazelnuts to a small baking tray and toast in the preheated oven for 10–12 minutes or until lightly golden and fragrant.
Remove from the oven and allow to cool to room temperature.
Prepare the tart shell: Set aside ¼ cup of the toasted hazelnuts. Add the remaining cup of hazelnuts to the bowl of a food processor and pulse until finely ground. Add the flour, sugar and salt and process again until combined. Add the cold butter and process until pea sized crumbs form, then add the ice water and pulse just until the dough starts to come together.
Transfer the dough onto a large piece of plastic wrap and pat into a 6-inch disc. Wrap and refrigerate for minimum 30 minutes until chilled and firm.
Remove the plastic wrap, then press the chilled dough evenly along the bottom and up the sides of a 9-inch fluted tart pan, ¼-inch thick. Trim off the excess then cover and refrigerate for 1 hour or until chilled and firm.
Blind bake the shell: Preheat the oven to 350°F. Place the chilled tart dough on a baking sheet. Prick the bottom with a fork then line the inside with parchment paper and fill with pie weights. Bake in the preheated oven for 20–22 minutes or until the edges turn a light golden brown. Carefully remove the parchment and weights and bake for another 5 minutes or until the centre is lightly golden and baked through. Transfer to a wire rack to cool completely.
Make the ganache: In a large heatproof bowl, add the chopped chocolate, vanilla and salt. In a small saucepan, gently heat the cream until just before simmering. Carefully pour the hot cream over the chocolate and stir until the chocolate is melted, smooth and glossy.
Finely chop the remaining ¼ cup of toasted hazelnuts and evenly sprinkle half in the bottom of the cooled tart shell. Pour the ganache into the shell until it reaches just below the top of the crust. Place in the fridge to set for minimum 2–3 hours or until the chocolate has lost its sheen and it does not move when gently shaken.
Garnish and serve: Remove the tart from the fridge, then sprinkle the remaining toasted chopped hazelnuts around the circumference of the ganache. Carefully remove the tart pan ring and place on a serving dish. Allow to sit at room temperature for 15 minutes before slicing and serving. Store leftovers covered in the fridge.
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