hazelnut

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That TART!

Published February 27, 2014 by itsachunglife

Dark Choc Coffee Tart

Bitter Chocolate and Coffee Tart

Each and every Sunday I wake  up craving sweet, sweet, sugary goodness!  My quick fixes usually on rotation are french toast, crispy bacon with maple syrup and fried banana, or banana choc oat pancakes.

I’d been ‘researching’ this recipe for a while and was salivating over the thought of the flavour and aroma sensation of  dark chocolate with coffee and a hint of orange,  and that roasted hazelnut for texture.     I needed this tart for Sunday brunch!

The tart is relatively easy to make, you can get away with not using the exact tin size and even rolling out pastry with a Vodka bottle.  The pastry smells so buttery and tastes like shortbread, the nuttiness of the roasted hazelnuts and the bitter dark chocolate and coffee perfectly balances the sweetness in each mouthful.  Perfect with a scoop of ice cream. You’re gonna want more!

Craving fulfilled xo

INGREDIENTS:

175g Flour

1 pinch Baking Powder

1 pinch Salt

65g Caster Sugar

125g Butter

1 Egg

FILLING

150g Caster Sugar

90g Butter

1/2 Orange

2 Eggs

1T Flour

200g Roasted Hazelnuts

100g Dark Chocolate

1t Ground Coffee Beans

2t Campari, optional

DIRECTIONS

  1. In a bowl mix the flour, baking powder, salt and sugar. Rub in the butter and egg(only yolk) until it forms a smooth dough. Rest the pastry in the fridge for at least an hour before rolling it out to fit a 20cm tart tin (I used a 22cm tin and it made no difference), pressing it to the edges. Leave it to rest for 20 minutes.
  2. Heat the oven to 180 degC. To make the filling, use an electric mixer to cream the sugar and butter until pale and creamy. Add the orange zest(½ orange). Lightly mix the eggs for a few seconds, then mix into the butter. Add the flour, hazelnuts(chopped), chocolate(grated), coffee(finely ground) and Campari. Pour the filling into the tart shell and bake for 30 minutes. Remove from the oven and cool before taking it out of the tin.
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