Chestnut Hazelnut Tarts Recipes

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Oil pan and dust with chestnut flour, knocking out excess.
• Toast hazelnuts in a shallow baking pan until fragrant and interior of nuts are pale golden, 10 to 12 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off). Cool nuts to room temperature and chop medium-fine.
• Sift together chestnut flour, baking powder, and salt in bowl, then stir in nuts.
• Beat together egg yolks, oil, honey, and 2 tablespoons sugar with an electric mixer at high speed until thick and pale, about 5 minutes in a stand mixer or 8 minutes with a handheld. Add flour mixture and mix at low speed just until flour is moistened.
• Beat egg whites and a pinch of salt in another medium bowl with cleaned beaters at medium-high speed until they form soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one third of whites into batter to lighten it, then fold in remaining whites gently but thoroughly. Spread batter in pan and rap pan on work surface once to release any large air bubbles. Bake 30 minutes, then loosely cover with foil and bake until a wooden pick or skewer inserted in center of cake comes out clean, 10 to 15 minutes more. (Cake is naturally dark.)
• Transfer cake in pan to a rack and cool 30 minutes, then remove side of pan and cool completely. Remove cake from bottom of pan to serve if desired.

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
• Cool the tart for at least 30 minutes before serving.

Steps:

• Make the tart: Roll out pastry dough to a 6-by-16-inch rectangle on a lightly floured surface. Fit dough into a 4-by-13-inch fluted tart pan with a removable bottom. Trim edges flush with top. Prick bottom of tart all over with a fork. Refrigerate until firm, about 1 hour.
• Preheat oven to 375 degrees. Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until crust is set and edges are just starting to turn golden brown, about 25 minutes. Remove from oven, and remove pie weights and parchment. Bake until bottom of tart shell is pale gold, about 10 minutes more. Let cool completely on a wire rack. Reduce oven temperature to 350 degrees.
• Meanwhile, make the filling: Prepare an ice-water bath. Bring a pot of water to a boil. Cook onions for 2 minutes. Transfer to ice-water bath. Drain. Peel onions, and cut each in half. Meanwhile, steam cauliflower in a basket insert set over a pan of simmering water until almost tender, about 3 minutes. Season with salt. Let cool.
• Heat oil in a small skillet over medium heat. Cook onions, stirring, until browned, about 12 minutes.
• Make the bechamel: Melt butter in a medium saucepan over medium heat. Add flour, and cook, whisking, for 1 minute. Gradually whisk in milk, and cook, whisking, until mixture is thick and just starts to boil. Add 1/4 cup blue cheese, the thyme, and 1 teaspoon salt, and whisk until cheese melts. Stir in cauliflower, half the onions, and half the chestnuts.
• Spread cauliflower mixture onto tart shell. Scatter remaining onions and chestnuts over filling, and dot top with remaining 1/4 cup blue cheese. Bake tart on a baking sheet until filling is bubbling, about 45 minutes. Let cool on a wire rack for 15 minutes before serving.

Steps:

• Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
• Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
• When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
• Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
• In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
• While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
• Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
• Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.

Steps:

• Bring large pot of water and 1 tablespoon salt to a boil; add 2 tablespoons oil. In large skillet, heat remaining 2 tablespoons oil and butter over low heat. Add shallots and chestnuts; saute until shallots are tender and translucent, about 7 minutes. Add wine, stock, and cream; raise heat to high, and cook until liquid is reduced by one-third, about 4 minutes. Meanwhile, drop pasta into boiling water; stir. Cook until al dente, 2 to 3 minutes. Drain.
• Lower heat of cream mixture to medium low; stir in hazelnuts, thyme, and 2 tablespoons parsley. Season with salt and pepper; cook for 2 minutes. Add pasta, toss, and remove from heat. Divide pasta among four plates; drizzle sauce on top. Garnish with pine nuts and the remaining 1 tablespoon parsley.