This is a variation on my super-easy, fantastic looking fruit tart and the perfect chocolate fix for your Memorial Day gathering. It’s easy, luscious and rich, and my go-to dessert when I want to impress. The dessert needs about 3 hours to set up at room temperature, so plan ahead. To really have some fun with this dessert, pair it up with The Vineyard at Hershey sparkling apple-cider-like wine, The DeCider. 100% real caramel and peanut butter apple cider create a layered experience on the palate, like Willy Wonka’s® Everlasting Gobstopper®. First, it’s apple cider, then caramel, then peanut butter on the finish…but all peanut butter on the nose. There is nothing like it and nothing like it paired up with this decadent bite of chocolate.
Recipe: Chocolate Tart with Hazelnut and Tea-infused Crust
Makes 1 9-inch tart
For the tart crust
1/3 cup hazelnuts
1 tablespoon TSTE® Golden Assam tea
1 1/4 cups all-purpose flour
1/2 cup confectioner’s sugar
1 tablespoon TSTE® Bourbon Black Walnut Sugar
1/2 teaspoon salt
8 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
Ganache Filling for Chocolate Tart
1 cup heavy cream
11 ounces bittersweet or semi-sweet (or a combination of both) chocolate
1-2 tablespoons hazelnut liqueur, such as Frangelico®
TSTE® Salted Caramel Sugar, to garnish
Make the pastry. In the bowl of a food processor fitted with a metal blade, pulse the nuts, tea, flour, sugars, and salt into a fine powder. Add the butter and egg yolk and pulse until it forms moist clumps and just comes together. (If you pinch the pastry and it doesn’t hold together, add a teaspoon of ice water and pulse a few more times.) Gather the dough into a ball, flatten it into a disk. (Make ahead: wrap in plastic and refrigerate or freeze. Thaw in refrigerator then let warm about 20 minutes on counter before using.)
Roll out dough about 1/8-inch thick between two sheets of parchment paper, or flatten it out and fit it into your tart pan, snug against the sides and bottom. Trim the overhang and patch any cracks with scraps. Refrigerate for 15 minutes.
Preheat the oven to 325°F. Bake for about 25 minutes until just golden. Remove to a rack and let cool completely. The crust is delicate so handle with care.
Make the ganache filling. Place the chocolate in a medium heat-proof bowl. Scald the cream in a small saucepan, pour over the chocolate, and let stand for 5 minutes. Whisk gently until fully incorporated, add the liqueur and stir until smooth. Set aside until it has cooled a bit but is still pourable, about 20 minutes. Pour the mixture into the cooled crust and put aside for several hours to set. If you’re in a rush, place the tart in the fridge for 20 minutes, but know that it’ll lose its glossy shine. Remove the tart about a half hour before serving.
To serve cut slices using a sharp knife. Dip knife in hot water and wipe clean between each cut for a clean slice. Sprinkle with Salted Caramel Sugar and serve immediately.