Chocolate Hazelnut Tart

Instructions

1. Step 1

   Whisk the flour, sugar, cocoa powder, and pastry portion of the salt in a mixing bowl.

   Ingredients used: 180.0 gr All-Purpose Flour, 25.0 gr Cocoa Powder, 50.0 gr Granulated Sugar, 2.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Rub in the butter until the mixture resembles coarse crumbs. Mix in the egg and water just until a dough forms.

   Ingredients used: 1.0 piece Egg, 115.0 gr Unsalted Butter, 15.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Flatten the dough into a disk, cover it, and refrigerate until firm.

   Timer: 30 min (fixed)

   Cookware: refrigerator

4. Step 4

   Heat the oven to 180°C. Roll the dough into a circle and fit it into the tart pan, trimming the edge.

   Cookware: oven, rolling pin, tart pan

5. Step 5

   Line the pastry with parchment paper, fill it with pie weights, and place the pan on a baking sheet.

   Cookware: baking sheet, parchment paper, pie weights, tart pan

6. Step 6

   Bake at 180°C for 15 minutes. Carefully remove the parchment and weights, then bake until the shell is dry and firm, about 10 minutes more; cool on a wire rack.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven, parchment paper, pie weights, tart pan, wire rack

7. Step 7

   Spread the hazelnuts on a baking sheet and toast at 180°C until fragrant and lightly browned.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Hazelnut

   Cookware: baking sheet, oven

8. Step 8

   Wrap the warm toasted hazelnuts in a clean kitchen towel and rub away most of the loose skins. Process the filling portion until finely ground, then coarsely chop the garnish portion.

   Cookware: cutting board, food processor, kitchen towel, knife

9. Step 9

   Place the dark chocolate in a heatproof bowl.

   Ingredients used: 200.0 gr Dark Chocolate

   Cookware: Heatproof Bowl

10. Step 10

    Heat the cream, vanilla extract, and filling portion of the salt in a saucepan over medium heat until steaming and just beginning to bubble at the edge.

    Timer: 4 min (fixed)

    Ingredients used: 240.0 ml Heavy Cream, 1.0 gr Salt, 5.0 ml Vanilla Extract

    Cookware: saucepan

11. Step 11

    Pour the hot cream mixture over the chocolate and leave it undisturbed for 2 minutes. Stir from the center until smooth, then fold in the finely ground hazelnuts.

    Timer: 2 min (fixed)

    Cookware: Heatproof Bowl, spatula

12. Step 12

    Pour the filling into the cooled tart shell, smooth the surface, and scatter the chopped hazelnuts over the top.

    Cookware: spatula, tart pan

13. Step 13

    Refrigerate the tart until the filling is firm enough to slice, then remove it from the pan and serve.

    Timer: 120 min (fixed)

    Cookware: knife, refrigerator, tart pan