RASPBERRY HAZELNUT TART
When Martha Rose Shulman isn't developing Recipes for Health, she ghost-writes pastry cookbooks. If you're a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation. But, as she wrote in 2013, "I believe in a balanced diet, and sweets have a place in it; a little bit of chocolate can do a world of good." Enter this delectable hazelnut tart that she adapted from a recipe by the pastry chef Jacquy Pfeiffer, who founded the French Pastry School in Chicago. It is best eaten the day it is made.
Provided by Martha Rose Shulman
Categories dessert
Time 1h15m
Yield One 9-inch tart
Number Of Ingredients 20
Steps:
- Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners' sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners' sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
- Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
- Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn't warm up and become sticky.
- Cut a circle that is 1 1/2 inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
- Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
- Sift together 70 grams hazelnut flour, 70 grams confectioners' sugar, the cornstarch and the cake flour.
- Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated.
- Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
- Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
- Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.
CHOCOLATE HAZELNUT TART
Categories Chocolate Nut Dessert Freeze/Chill Christmas Fall Winter Chill Hazelnut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Make crust and toast nuts:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
- Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
- While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
- Make filling while crust cools:
- Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
- Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.
RUSTIC CHOCOLATE RASPBERRY TART
Here's a delectable dessert that's simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won't be able to get enough. -Christina Seremetis, Rockland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts : Calories 315 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 130mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE-HAZELNUT TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
RASPBERRY CHOCOLATE HAZELNUT TART
Make and share this Raspberry Chocolate Hazelnut Tart recipe from Food.com.
Provided by CookingONTheSide
Categories Tarts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°.
- In a food processor, finely grind the nuts, then add the sugar and cinnamon.
- Add the butter and process until moist clumps form.
- Press into a tart pan with a removable bottom.
- Bake until golden brown and firm to touch, 5-10 minutes (watch closely).
- Transfer to a rack and allow to cool completely.
- Bring the cream to a simmer in a heavy saucepan.
- Remove from the heat.
- Add the chocolate and stir until melted and smooth.
- Pour the mixture into the crust. Chill until set, about 1 hour.
- Arrange the raspberries on top.
- Stir the jam in a heavy small saucepan over low heat until melted.
- Brush the melted jam over the raspberries.
- Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like.
Nutrition Facts : Calories 427.4, Fat 34.8, SaturatedFat 10.3, Cholesterol 45.8, Sodium 15.8, Carbohydrate 28, Fiber 6, Sugar 18.1, Protein 6.1
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CHOCOLATE HAZELNUT RASPBERRY TART - TINY RED KITCHEN
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Estimated Reading Time 2 mins
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- For the pastry, tip the flour, icing sugar, ground almonds, salt and butter into a food processor and blitz to very fine breadcrumbs. Add the egg yolk and blitz until combined.
- For the chocolate mousse, line the sides of two 8cm tart rings with acetate, then place the lined rings on a strip of acetate. Soak the gelatine leaf in a bowl of cold water for 5 minutes to soften.
- Drain the gelatine leaf, squeezing out the excess water, then add them to the hot chocolate mixture, stirring to melt the gelatine. Leave to cool slightly, then stir in the egg yolk until well combined.
- In a small bowl, whisk the egg white with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
- Divide the mixture between the two tart rings, level with a palette knife then chill for 1 hour until set.
- For the raspberry jelly, line a 15cm x 10cm shallow tray with a sheet of silicone. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften.
- Place the raspberries in a mini food processor and blitz to a puree. Pass through a sieve into a small pan, add the caster sugar and 2 tbsp water.
- Drain the gelatine leaves, squeezing out the excess water, and add them to the hot purée. Stir to melt the gelatine, then pour into the lined tray.
- On a lightly floured surface, roll the chilled pastry out to a rectangle approximately 9cm x 28cm and the thickness of a £1 coin. Cut out 4 strips each 2cm wide and use to line four 9cm pastry rings.
- Heat the oven to 180°C/160°C fan/350°F/Gas 4 and blind bake for 10–12 minutes. Leave to cool, then turn out of the rings.
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