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Chocolate Hazelnut Truffle Tart

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<RcpE name= " Chocolate Hazelnut Truffle Tart " author= " Lane Crowther " >

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* Exported from MasterCook *

 

Chocolate Hazelnut Truffle Tart

 

Recipe By :Lane Crowther

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For Crust:

2 1/2 ounces hazelnuts -- toasted and husked

3/4 cup all-purpose flour

1/4 cup packed golden brown sugar

6 tablespoons unsalted butter -- (3/4 stick) chilled,

1 1/2 teaspoons vanilla extract

For Filling:

1 1/4 cups heavy cream

3 tablespoons unsalted butter

12 ounces imported bittersweet chocolate -- chopped

3 tablespoons Frangelico liqueur

1 Whole hazelnuts -- chocolate or cocoa p

 

FOR CRUST: Preheat oven to 350 degrees F. Finely grind nuts in food

processor (2/3 cup). Add flour and sugar. Pulse to combine. Distribute

butter over flour mixture. Pulse until coarse meal forms, about 8 pulses.

Add vanilla and pulse until moist clumps form, about 12 long pulses. Gather

dough into ball and flatten.

 

Press dough into 11-inch tart pan with removable bottom to form

1/4-inch-thick crust. Refrigerate 30 minutes. Line with foil and pie

weights. Bake until dough is set about 15 minutes. Remove foil and pie

weights. Bake until dry and cooked through, about 10 minutes. Cool

completely.

 

FOR FILLING: Place cream and butter in medium saucepan. Bring to simmer over

medium heat. Remove from heat. Add chocolate and whisk until smooth. Let

cool 15 minutes. Stir in Frangelico. Pour into prepared crust. Chill

overnight. Cover when set.

 

Sift over cocoa powder and garnish with 12 whole hazelnuts.

 

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6157.htm "

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Per Serving (excluding unknown items): 375 Calories; 35g Fat (76.5% calories

from fat); 5g Protein; 20g Carbohydrate; 5g Dietary Fiber; 57mg Cholesterol;

16mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 7

Fat; 1/2 Other Carbohydrates.

 

NOTES : Decorating options are many. Either create a lattice effect with

sieved cocoa butter and whole hazelnuts or zig zags of white and/or milk

chocolate or completely cover the top with chocolate curls or shavings. This

is a wonderful do-ahead dessert in that it can be made 2-3 days ahead.

 

Cooking.com Tip: When making such a decadent dessert use only the best

ingredients. Scharffen Berger bittersweet chocolate rivals the finest

European chocolate with its distinctive fruity taste and multiple layers of

flavors. It is excellent for baking, making candies and truffles, and for

eating on its own.

 

Nutr. Assoc. : 0 0 0 2374 0 0 0 0 0 2253 0 0

 

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<IngR name= " For Crust: " code= " T " ></IngR>

<IngR name= " hazelnuts " unit= " ounces " qty= " 2 1/2 " code= " I " >

<IPrp>

toasted and husked

</IPrp>

</IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 3/4 " code= " I " ></IngR>

<IngR name= " packed golden brown sugar " unit= " cup " qty= " 1/4 " code= " I " >

<INtI>

2374

</INtI>

</IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 6 " code= " I " >

<IPrp>

(3/4 stick) chilled, cut up into pieces

</IPrp>

</IngR>

<IngR name= " vanilla extract " unit= " teaspoons " qty= " 1 1/2 " code= " I " ></IngR>

<IngR name= " For Filling: " code= " T " ></IngR>

<IngR name= " heavy cream " unit= " cups " qty= " 1 1/4 " code= " I " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 3 " code= " I " ></IngR>

<IngR name= " imported bittersweet chocolate " unit= " ounces " qty= " 12 " code= " I " >

<IPrp>

chopped

</IPrp>

<INtI>

2253

</INtI>

</IngR>

<IngR name= " Frangelico liqueur " unit= " tablespoons " qty= " 3 " code= " I " ></IngR>

<IngR name= " hazelnuts " unit= " Whole " qty= " 1 " code= " I " >

<IPrp>

chocolate or cocoa powder, for garnish

</IPrp>

</IngR>

<DirS>

<DirT>

FOR CRUST: Preheat oven to 350 degrees F. Finely grind nuts in food

processor (2/3 cup). Add flour and sugar. Pulse to combine. Distribute

butter over flour mixture. Pulse until coarse meal forms, about 8 pulses.

Add vanilla and pulse until moist clumps form, about 12 long pulses. Gather

dough into ball and flatten.

</DirT>

<DirT>

Press dough into 11-inch tart pan with removable bottom to form

1/4-inch-thick crust. Refrigerate 30 minutes. Line with foil and pie

weights. Bake until dough is set about 15 minutes. Remove foil and pie

weights. Bake until dry and cooked through, about 10 minutes. Cool

completely.

</DirT>

<DirT>

FOR FILLING: Place cream and butter in medium saucepan. Bring to simmer over

medium heat. Remove from heat. Add chocolate and whisk until smooth. Let

cool 15 minutes. Stir in Frangelico. Pour into prepared crust. Chill

overnight. Cover when set.

</DirT>

<DirT>

Sift over cocoa powder and garnish with 12 whole hazelnuts.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6157.htm " />

<Note>

Decorating options are many. Either create a lattice effect with sieved

cocoa butter and whole hazelnuts or zig zags of white and/or milk chocolate

or completely cover the top with chocolate curls or shavings. This is a

wonderful do-ahead dessert in that it can be made 2-3 days

ahead. & #013; & #010; & #013; & #010;Cooking.com Tip: When making such a decadent

dessert use only the best ingredients. Scharffen Berger bittersweet

chocolate rivals the finest European chocolate with its distinctive fruity

taste and multiple layers of flavors. It is excellent for baking, making

candies and truffles, and for eating on its own.

</Note>

</RcpE></mx2>