Monday, November 30, 2009
Chocolate Hazelnut Tart
I was looking for something different to make for Thanksgiving dinner, and I decided to make this chocolate hazelnut tart. I think that you can make anything in a tart pan and it looks fancy! Many people like pecan pie, and in many ways this is similar to that. You just use hazelnuts instead of pecans and add dark chocolate chips. This pie is very rich, so you can only eat a small portion, but the flavors are great.
For this tart, I used hazelnuts from Holmquist Hazelnut Orchards, which is a hazelnut orchard in Lynden, Washington. I’ve compared these hazelnuts to ones that I bought at the store and they taste so much better. They are bigger and sweeter than other ones I have bought. Holmquist sells their hazelnuts at farmer’s markets in my area, and also at the Pike Place Market. They also sell online, which is a nice convenience! I love hazelnuts, so I go through a lot of them and I’m glad that these are always available to me.
This tart is really simple to make. Just line a tart pan with pastry, mix all of the filling ingredients together, pour in the shell and bake. It looks impressive and tastes that way too, but it’s really an easy pie to put together. If you’d like, you could whip some cream to serve with the tart, if you feel compelled to make dishes to wash. Or serve it with vanilla ice cream. Any way you choose to serve it, this tart is a show stopper.
1/2 cup sugar
2 tablespoons flour
3 eggs, beaten
1 1/2 cups peeled and chopped hazelnuts
8 ounces dark chocolate chips
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
Piecrust for a 10-inch tart pan (unbaked)
Preheat the oven to 325 degrees. Line a 10-inch tart pan with fluted sides with piecrust. Set aside.
In a bowl, mix together the sugar, flour, eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Make sure the mixture is well combined. Carefully pour the mixture into the pie crust. Don’t fill the crust too full. Bake for 1 hour.
Cool the tart for at least 30 minutes before serving.
Recipe from The Food Network