Rich Chocolate Ganache Tart with Hazelnuts
30m PREP
20m COOK
8 SERVINGS
450 CAL/SERV
Overview
This decadent chocolate tart features a creamy ganache filling enriched with roasted hazelnuts for a delightful crunch, all nestled in a buttery crust.
Macronutrients per serving
80
grams
Protein
6.0g 8%
Fat
35.0g 44%
Carbs
39.0g 49%
Rich in nutrients
Iron
10% DV
Important for blood health
Magnesium
15% DV
Supports muscle and nerve function
Vitamin E
12% DV
Acts as an antioxidant
Fiber
16% DV
Aids in digestion
Copper
25% DV
Essential for iron metabolism
Ingredients
Crust
- 1 1/4 cups all-purpose flour sifted
- 1/2 cup unsalted butter chilled and cubed
- 1/4 cup sugar
- 1 pinch salt
- 1 unit egg yolk
- 1-2 tablespoons cold water
Ganache Filling
- 1 cup heavy cream
- 8 ounces dark chocolate chopped
- 1 tablespoon unsalted butter softened
- 1/2 cup hazelnuts roasted and chopped
Topping
- 1/4 cup hazelnuts roasted and halved
- 1 tablespoon cocoa powder for dusting
Instructions
- 1 Preheat the oven to 350°F (175°C).
- 2 In a food processor, combine flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs.
- 3 Add egg yolk and cold water, one tablespoon at a time, pulsing until the dough starts to come together.
- 4 Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- 5 Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan. Prick the bottom with a fork.
- 6 Bake the crust for 15-20 minutes or until golden brown. Allow to cool completely.
- 7 In a saucepan, heat the heavy cream until it simmers. Pour over chopped chocolate and let sit for 2 minutes.
- 8 Stir the chocolate until smooth. Add butter and stir until melted and glossy.
- 9 Stir in roasted chopped hazelnuts and pour the ganache into the cooled tart shell.
- 10 Chill the tart in the refrigerator for at least 2 hours or until set.
- 11 Before serving, top with roasted halved hazelnuts and dust with cocoa powder.