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Sunday Dinner
Stuffed Brie
Cranberry Hazelnut Crisps
Roast Chicken
Spinach Madeleine
Pomme de Terre Macaire
Toasty-Nutty Chocolate Hazelnut Tart
This is what I call a “Triple C” Sunday dinner– Cheese-Chicken-Chocolate. It’s a combination of my three favorite food groups.
I have another Chocolate Hazelnut Tart that I have shared in the past, but this one gets a little nutty with the addition of chopped hazelnuts and some hazelnut liqueur. Once baked, the hazelnuts rise to the top and the egg whites form a meringue-like crust. It’s wonderful warm and gooey or cold straight from the refrigerator. Whichever way you serve it, I highly recommend a nice dollop of whipped cream. This tart is creamy, crunchy, and crazy good. Maybe I should call it the Triple C Tart☺.
Sunday Dinner one year ago
Sunday Dinner two year ago
Sunday Dinner three years ago
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Toasty-Nutty Chocolate Hazelnut Tart
Ingredients
- 1 recipe Sweet Tart Dough, unbaked
- 1 cup Nutella
- 4 tablespoons (2 ounces) unsalted butter, cut into small cubes
- ½ cup half-and-half
- ½ cup light corn syrup
- 1 teaspoon vanilla
- 2 teaspoons Frangelico, optional
- ¼ teaspoon Kosher salt
- 3 extra-large eggs, lightly beaten
- 1 cup finely chopped hazelnuts
Accompaniment
- Lightly sweetened whipped cream
Instructions
- Preheat the oven to 375ºF. Roll out and line a 9-inch tart pan with the tart dough according to the Sweet Tart Dough recipe. Chill the prepared tart pan for at least 30 minutes.
- Meanwhile, combine the Nutella and butter in a medium saucepan and heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is smooth. Remove from the heat and stir in the half-and-half. Let stand to cool slightly.
- In a large bowl, whisk together the corn syrup, vanilla, Frangelico (if using), salt, and eggs. When fluffy and light, whisk in the Nutella mixture until smooth and combined. Using a rubber spatula, fold in the hazelnuts. Pour the mixture into the chilled tart shell and bake until puffed and set, about 40 minutes. Transfer to a wire rack and let cool for at least 45 minutes before cutting and serving. Once cooled to room temperature, the tart can be refrigerated overnight. Serve warm or cold with a dollop of whipped cream. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My gosh, Nicole, that looks perfect. I can taste it warm, with that dollop of whipped cream. Now, if only I had a tart pan!