Laura’s Dark Chocolate Tart with Candied Hazelnuts
Growing up, baking was my first foray into the kitchen. I’ve come a long way in the dessert department since then but simple and easy desserts are still my go-to. Good quality chocolate really shines in this tart, which comes together easily and is always a hit at any dinner party!
Serves: 10 | Prep Time: 10 minutes | Cook Time: 25 minutes | Chill Time: 2 hours
Ingredients
For the crust
9 ounces chocolate wafer cookies
3 Tablespoons salted butter, melted
For the filling
12 ounces heavy whipping cream
12 ounces dark chocolate, chopped or broken into small pieces
4 Tablespoons salted butter, room temperature
Pinch of cayenne
Pinch of paprika
For the candied hazelnuts
1 teaspoon salt, divided
½ teaspoon cinnamon
¼ teaspoon cayenne
⅛ teaspoon paprika
¾ cup white sugar
2 Tablespoons cold water
6 ounces roasted hazelnuts, roughly crushed
Method
Preheat oven to 350F.
In the bowl of a food processor, pulse wafer cookies until finely ground. Transfer to large mixing bowl and stir in melted butter until evenly moistened. Press cookie and butter mixture into a 10-inch tart pan, firmly packing it along the bottom and up the sides until even and smooth. Bake for 12-14 minutes until firm to the touch. Remove from oven and allow to cool.
In a saucepan, heat heavy cream over high heat, continuously stirring, until just starting to simmer. Do not allow to boil. When bubbles begin to arise, remove from heat and add chocolate. Allow to sit for 1-2 minutes until chocolate begins to melt slightly. Whisk vigorously until chocolate is fully incorporated, add butter and continue to whisk until the mixture is smooth and shiny. Add paprika and cayenne to taste. While still warm, pour ganache into baked crust. Allow to cool to room temperature, then transfer to fridge to set. Keep tart refrigerated until ready to serve.
In a small bowl, mix together ½ teaspoon salt, cinnamon, cayenne, and paprika and set aside. In a saucepan, combine sugar, water, and remaining salt. Place over medium-high heat, and stir until sugar dissolves. Once dissolved, stop stirring and continue to cook on a gentle simmer until amber in color, about 5 minutes. Add nuts and seasoning mix and stir until just combined. Immediately, transfer mixture to a parchment lined sheet tray and spread out to make it as thin as possible. Allow to cool harden completely. Break up into small pieces.
To serve, slice tart and top each piece with candied hazelnuts. Serve with whipped cream, if desired.
Laura’s Notes
- When heating the cream, stir continuously to avoid a skin forming on the surface.
- My favorite way to serve this decadent dessert is with whipped cream that has been lightly sweetened with Saini estate honey.
- If preparing in advance, do not refrigerate candied hazelnuts. Tart can be prepared up to 48 hours in advance.
