Chocolate Hazelnut Tart with Semifreddo
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5.0
6 reviews
Excellent
Chocolate Hazelnut Tart with Semifreddo
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A special dessert for someone that needs chocolate. You will need to make the semifreddo the day before or up to 6 hours before. The recipe is at the bottom of this post
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Ingredients
- 200 gram plain flour 1- ½ Aust cups
- 40 gram pure icing sugar ¼ Aust, powdered sugar
- 125 gram butter chopped unsalted
- 1 egg 70 gm
- 20 ml water 1 Tablespoon
Filling
- 300 gram dark chocolate 70%cut into pieces
- 200 gram butter unsalted chopped
- 2 whole eggs
- 2 yolks
- 125 gram castor sugar
Semi Freddo- Make this the day ahead for best results
- recipe here
Instructions
- Preheat the oven to 180 C or 350 F
- I used a rectangular tart approx 11 x 7 inch case with a removable base, a 10 inch or 23 cm round one
Pastry`
- To make the pastry combine flour, sugar and butter in a food processor and blitz till combined. Mix the egg and cold water, stop the machine and add 3/4 of the egg mix and blitz briefly. If the dough doesn't come together in a ball add a little more of the egg mix. .
- Flatten into a disc, wrap in plastic and chill till very cold ( up to 1 hour or in the freezer). Roll out the pastry as thinly as you can, on a bench using enough flour to stop it sticking. Line the tin you are using. Chill again. Then trim.
- Bake blind for 15 minutes. Remove the paper and beans and finish cooking till golden (another 15 minutes approximately), set aside.
- Turn the oven down to 160 C or 325 F,
Filling
- Melt the butter and chocolate together and cool while preparing the eggs.
- Beat the whole eggs and yolks with the sugar till light and fluffy and thick. Gently fold the chocolate mixture into the eggs and pour into the cooked pastry case.
- Return to the oven and bake for approximately 15 minutes before checking. The centre should feel soft and wobbly, and mousse like. Cool.
- Serve the tart with some extra chocolate, praline and raspberries.
- it is soft and lovely the day it is made but will refrigerate and keep well for days
Notes
- Never add too much liquid to pastry. A little bit at a time is best. A wet pastry will be tough
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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