Chocolate Hazelnut Tart Recipe | Tasting Table
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
9 tart
Ingredients
  • :::For the Chocolate Filling:¾ cup heavy cream:::
  • ¾ cup whole milk
  • 1½ teaspoons gelatin
  • ½ teaspoon kosher salt
  • 1 stick unsalted butter
  • 1½ cups (8 ounces) milk chocolate
  • :::For the Crust:1⅓ cups buckwheat flour:::
  • 6 tablespoons cornstarch
  • ⅓ cup sugar
  • 1 stick unsalted butter, cubed and chilled
  • 1 egg
  • :::For the Praline:½ cup sugar:::
  • 1¼ cups hazelnuts, toasted and peeled
  • :::For Assembly:Flaky sea salt, for garnish:::
Directions
  1. Make the filling: In a small saucepan, bring the cream, milk, gelatin, salt and butter to a simmer over medium heat. Place the chocolate in a heatproof bowl and pour the hot cream mixture over top. Stir until smooth, then chill in the refrigerator until set, 2 hours.
  2. Make the crust: Preheat the oven to 350º. In a food processor, combine all the crust ingredients and pulse until a crumbly dough comes together. Transfer to a clean surface and knead until a smooth dough forms. Transfer to a 9-inch tart pan and press the dough to fit the pan. Bake until set and puffed, 15 minutes. Let cool completely.
  3. Make the praline: Line a baking sheet with parchment paper and set aside. In a small saucepan, add the sugar over high heat. Cook, stirring as needed, until an amber caramel forms, 2 to 3 minutes. Stir in the hazelnuts to coat then spread the mixture out in an even layer on the prepared baking sheet. Let cool completely, then transfer to a blender. Blend, scraping as needed, until a paste forms.
  4. Assemble the tart: Spread the praline in a smooth layer on the bottom of the tart. Spread the chocolate mixture over the praline, swirling the top with an offset spatula. Garnish with flaky sea salt and serve.