Hazelnut chocolate tart

 

I wanted to make these because I bought a set of six little tart pans, perfect for one serving and I was dying to use them.  If you are a chocolate lover you will love this tart.  For the filling I used agave syrup which you can find in the baking section of any grocery store.  If you don't want to use agave syrup you can substitute it with corn syrup.  I got the idea for this recipe from the "Golden Book of Desserts".  The idea came from the chocolate pecan tart.  These tarts were so good but next time I may roast my hazelnuts first.

Here is what you will need:

 Pastry
1 1/4 cups flour
1/2 cup confectioners sugar
1 large egg yolk
7 tbsp cold butter
2-3 tsp iced water

 Filling
1/2 cup of coarsely chopped dark chocolate
1/4 cup butter
2/3 cup firmly packed brown sugar
2/3 cup agave syrup
3 large eggs, lightly beaten
1 tsp vanilla
2 cups chopped hazelnuts

First make the pastry.  In a bowl add the butter, flour, and confectioner sugar.  Mix this with a pastry cutter.  I like to start with a pastry cutter and then use my hands.









Mix until it is crumbly.  Add the egg yolk and 2 tsp of water.  Mix this using your hands.  Add more water 1 tsp at a time until you are able to pull the dough together into a nice ball.  I ended up using 4 tsp of water.  It will depend on the moisture in the air on how much water you will need.


wrap the ball in plastic wrap and let it rest in the refrigerator for about 30 minutes.

Take your pastry dough out of the refrigerator and cut it in half.  Roll out one half to about 1/4 inch thick.  To lift the dough roll it lightly around your rolling pin and place a pastry tin in front of it.  Gently unroll the dough over the top of the tin.  Using your fingers, push the dough down and into the sides of the tin then push your hand down over the top using the top of the tin as a cookie cutter.  Remove the excess and roll it out again.  Repeat this six times with all of your tins, then return them to the refrigerator for 30 minutes.
Preheat the oven to 350 degrees F.

Line each tart shell with parchment paper and fill with beans, or pie weights.  Place in the oven for about 15 minutes, or until a light golden brown.

To make the filling,  put your chocolate chips in a double broiler and cook over a slightly simmering water until full melted.  Beat the butter, and brown sugar together until creamy.  Add the agave syrup and beat again until smooth.

While the mixer is on low, slowly add the egg, vanilla, and then chocolate, continue to mix until everything is incorporated.  Stir in the hazelnuts by hand.

Pour the filling into your pastry shells and cook for about 30 minutes or until set.  This tart cooks like a pecan pie, when it jiggles slightly in the middle it is done.

Allow the tarts to cool, and then remove them from there tins.  Decorate however you like.  I sprinkled powdered sugar on mine, then cut a flower out of a piece of paper.  Using the flower as a stencil I placed it on each tart and sprinkled cocoa powder on them.  You can also garnish them with melted chocolate and roasted hazelnuts.  Serve with whip cream or ice cream.