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Chocolate Hazelnut Tart with Semifreddo
5 from 6 votes

Chocolate Hazelnut Tart with Semifreddo

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

Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Servings: 8
Course: Dessert, Cake
Cuisine: European

Ingredients

  • 200 gram plain flour 1- ½ Aust cups
  • 40 gram icing sugar ¼ Aust, powdered sugar, pure
  • 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 egg
  • 2 egg yolk
  • 125 gram caster sugar
Semi Freddo- Make this the day ahead for best results
  • recipe here

Instructions

    Cup of Yum
  1. Preheat the oven to 180 C or 350 F
  2. I used a rectangular tart approx 11 x 7 inch case with a removable base, a 10 inch or 23 cm round one
Pastry`
  1. 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. .
  2. 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.
  3. Bake blind for 15 minutes. Remove the paper and beans and finish cooking till golden (another 15 minutes approximately), set aside.
  4. Turn the oven down to 160 C or 325 F,
Filling
  1. Melt the butter and chocolate together and cool while preparing the eggs.
  2. 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.
  3. Return to the oven and bake for approximately 15 minutes before checking. The centre should feel soft and wobbly, and mousse like. Cool.
  4. Serve the tart with some extra chocolate, praline and raspberries.
  5. 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