Chocolate and Hazelnut Tart Recipe

Ingredients

 For the Hazelnut Crust:

1. Preheat your oven to 350°F (175°C). 
2. Spread the whole hazelnuts on a baking sheet. 
3. Toast for 8-10 minutes, stirring halfway, until fragrant and their skins loosen. 
4. Rub the hot nuts in a clean kitchen towel to remove most of the skins (don't worry if some remain). 
5. Let cool completely, then finely grind ½ cup for the crust (a food processor works well) and roughly chop ¼ cup for garnish.

1. In a large bowl, whisk together the flour, powdered sugar, and salt. 
2. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender, your fingertips, or a food processor, until it resembles coarse crumbs with some pea-sized butter pieces. 
3. Stir in the finely ground toasted hazelnuts. 
4. Add the egg yolk and 1 tablespoon of ice water, mixing until the dough just starts to come together. 
5. If too dry, add more ice water, ½ teaspoon at a time, until the dough forms a ball.

1. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). 
2. Chilling helps prevent shrinking and makes it easier to roll.

1. Lightly grease a 9-inch (23 cm) tart pan with a removable bottom.

1. On a lightly floured surface (or between two sheets of parchment paper), roll out the chilled dough into a 12-inch (30 cm) circle. Carefully transfer the dough to the prepared tart pan, gently pressing it into the bottom and up the sides. 
2. Trim any excess dough from the edges. 
3. Prick the bottom of the crust all over with a fork.

1. Line the crust with parchment paper and fill with pie weights, dried beans, or rice. 
2. Bake for 15-20 minutes until the edges are lightly golden. 
3. Remove the parchment and weights, then bake for another 5-10 minutes until the bottom is dry and lightly golden. 
4. Let cool completely on a wire rack.

1. Place the chopped dark chocolate in a heatproof bowl. 
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles appear around the edges). 
3. Remove from heat and pour the hot cream over the chopped chocolate.
4.  Let sit for 5 minutes without stirring.

1. After 5 minutes, gently whisk the chocolate and cream together, starting from the center and working outwards, until smooth and glossy. 
2. Stir in the softened butter, vanilla extract, pinch of salt, and optional Nutella until fully incorporated and the ganache is silky smooth.

1. Pour the chocolate hazelnut ganache into the cooled, blind-baked tart crust. 
2. Gently tap the tart pan on the counter a few times to release any air bubbles and ensure an even surface.

1. Refrigerate the tart for at least 3-4 hours, or preferably overnight, until the filling is completely set.

1. Once the tart is set, carefully remove it from the tart pan. 
2. Garnish with the roughly chopped toasted hazelnuts and a light dusting of cocoa powder, if desired. Slice with a warm, sharp knife for clean cuts. 
3. Serve at room temperature for the best texture and flavor.

Nutritional Value

• ✅ Mood-Boosting Ingredients: Dark chocolate contains natural compounds like theobromine and serotonin-boosters that can enhance mood.
• ✅ Rich in Antioxidants: Dark chocolate and hazelnuts are loaded with antioxidants that fight free radicals and support heart health.
• ✅ Good Source of Healthy Fats: Hazelnuts provide monounsaturated fats that contribute to brain and heart function.
• ✅ Energizing Dessert: The combination of sugar, cocoa, and nuts makes it a satisfying pick-me-up.
• ✅ Gluten-Free Option: Can be made gluten-free by using almond flour or a gluten-free crust base.

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