Chocolate Hazelnut Tart With Raspberry Coulis
User Reviews
5
51 reviews
Excellent
-
Additional Time
45 mins
-
Servings
10 people
-
Calories
499 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
Canadian
Chocolate Hazelnut Tart With Raspberry Coulis
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Rich and delicious, the filling is quick and easy with just chocolate and 3 other ingredients (4 if you add the chilies!) The hazelnut crust is easily made gluten free by switching out the small amount of flour for more hazelnuts. This makes 8-10 servings.
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Ingredients
Hazelnut Crust
- 1 c hazelnuts 2 cups if you omit the flour
- 2 tablespoon coconut sugar or regular granulated sugar
- 1 c all-purpose flour use extra hazelnuts to make this gluten free
- ¼ c butter If using unsalted butter, add ¼ teaspoon salt, salted, melted
Chocolate Filling
- 2 c whipping cream
- 2 tbsp coconut sugar or regular granulated sugar
- 1 teaspoon vanilla
- 2 c bittersweet chocolate about 4 oz, or semisweet, chips or chopped
- ¼ c butter If using unsalted butter, add ¼ teaspoon salt, salted, room temperature
- ¾ teaspoon hot pepper flakes If you want a Mexican spin on this cake, add in some hot pepper flakes for a spicy and delicious twist, optional
Instructions
Hazelnut Crust
- Preheat oven to 350'F. Lightly grease or line a 9" tart pan or pie plate with parchment paper. If planning to remove from pan before serving, line bottom of baking dish with a round of parchment paper. (Alternately you can use a 9" pie plate, square baking dish or a tart pan with removable sides. This tart comes out of a removable sided tart pan easily for an elegant presentation.)
- In a food processor, pulse nuts, sugar and salt until finely ground. Add flour and pulse until blended then add melted butter and pulse until crumbly and combined. Pour into tart pan or pie plate and press mixture evenly over bottom and about 1 inch up sides.
- Bake on middle rack 20 min or until golden brown and let cool.
Chocolate Filling
- In a small saucepan, add cream, sugar, vanilla, salt and chili flakes if using and bring just to a simmer and then turn off heat.
- Pour chocolate into hot cream and let sit 5 min. Stir gently until fully incorporated and smooth.
- Add butter in tablespoon sized chunks and stir gently until glossy and well combined.
- Immediately pour into crust while chocolate filling is still warm. Refrigerate uncovered at least 1 hour or overnight. (If leaving overnight, cover once cool to prevent drying out.) Serve in wedges with raspberry coulis (recipe below).
Nutrition Information
Show Details
Calories
499kcal
(25%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
40g
(62%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
85mg
(28%)
Sodium
104mg
(4%)
Potassium
144mg
(3%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
986IU
(20%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 104mg | 4% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 986IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
51 reviews
Excellent
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