Swiss Chocolate Hazelnut Tart

Ingredients

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 egg yolk 1 egg yolk
• 1 tablespoon ice water 1 tablespoon ice water
• For the filling: For the filling:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) Swiss chocolate, finely chopped 8 ounces (225g) Swiss chocolate, finely chopped
• ½ cup (60g) ground hazelnuts ½ cup (60g) ground hazelnuts
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• ¼ cup (30g) toasted hazelnuts, roughly chopped ¼ cup (30g) toasted hazelnuts, roughly chopped

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 26g, 12g
• Carbohydrates (total, sugars): 34g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a food processor, combine the flour, butter, and sugar for the crust. Pulse until the mixture resembles coarse crumbs.
3. 3.
   Add the egg yolk and ice water to the food processor. Pulse until the dough comes together.
4. 4.
   Press the dough into a tart pan, covering the bottom and sides evenly. Place in the refrigerator to chill for 15 minutes.
5. 5.
   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the Swiss chocolate. Stir until the chocolate is completely melted and smooth.
6. 6.
   In a separate bowl, whisk together the ground hazelnuts, butter, sugar, eggs, and vanilla extract. Gradually pour in the melted chocolate mixture, whisking continuously.
7. 7.
   Pour the filling into the chilled tart crust. Smooth the top with a spatula.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the filling is set.
9. 9.
   Remove from the oven and let the tart cool completely. Sprinkle the toasted hazelnuts on top for garnish.
10. 10.
    Serve slices of the Swiss Chocolate Hazelnut Tart at room temperature and enjoy!

Treat your ingredients with care...

• Swiss chocolate — Use high-quality Swiss chocolate with a cocoa content of at least 70% for the best flavor and texture.
• Ground hazelnuts — Toast the hazelnuts before grinding them to enhance their nutty flavor. Make sure to cool them completely before using.

Tips & Tricks

• For a more intense hazelnut flavor, you can add a few drops of hazelnut extract to the filling.
• Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a smoother texture, you can strain the filling mixture before pouring it into the tart crust.
• To prevent the crust from becoming soggy, brush it with a thin layer of melted chocolate before adding the filling.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Swiss Chocolate Hazelnut Tart as a delightful dessert after a Swiss-inspired meal. Cut it into elegant slices and present it on dessert plates. Dust the plates with cocoa powder for an added touch of elegance.

Presentation advice

To enhance the presentation, drizzle a chocolate sauce or ganache over the tart before serving. You can also sprinkle some powdered sugar on top for a decorative touch. Serve the tart on a beautiful cake stand or dessert platter to showcase its exquisite flavors.