Chocolate Hazelnut Tart

Hazelnut tart shell

½ cup toasted Hazelnuts

1-cup flour (spelt or all purpose)

3 Tbs Sugar

 ½ tsp salt

4 Tbs butter

1 large egg

1tsp vanilla extract

Pre-heat oven to 350 degrees F. Pulse hazelnuts in a food processor with the flour, sugar, and salt until it becomes the consistency of sand. Add the egg and vanilla and pulse until dough forms a ball. Press the dough into a tart pan and chill for 10 minutes in the fridge covered with foil and weighted down with dry beans or rice. Bake for 15 minutes at 350 degrees F. Remove the foil and weights and bake for an additional 10 minutes. Let the tart shell cool before adding the filling.

Chocolate tart filling

½ cup heavy cream

1 cup milk

6 oz bittersweet chocolate chips

6 oz semi sweet chocolate chips

¼ tsp salt

2 large eggs at room temp

Pre-heat the oven to 325 degrees F. Heat the cream and milk in a sauce pan over medium low heat until it simmers (small bubbles around the edge of the pot). Pour the warm milk over the chocolate to melt and whisk the two together until smooth. Add the salt and eggs and beat gently with a fork until combined. Pour the mixture into the cooled tart shell and bake for 20 minutes or until the filling has set (no giggle). Top with toasted hazelnuts or shaved chocolate and serve at room temperature. 

Note: If there is any left over tart filling poor it into a ramekin and bake in a water bath for an extra treat; or, if you wanted to skip the shell all together and make individual servings. Anyway you chose to make this recipe it is amazing.