Chocolate Orange Hazelnut Tart

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Preparation info

  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about

    10

    servings
    • Difficulty

      Medium

Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Christine Ferber is one of France’s most talented pastry chefs. She grew up in Alsace, a place where baking is taken very seriously, and has written prolifically on the subject. I have four of her books, one on jams and preserves, one on pickling and pates, another on cooking with fruit, and the one from which I very loosely adapted this recipe, Mes Tartes Sucrées et Salées (My Sweet and Savory Tarts). My recipe is actually a combination of several of Ferber’s. The tart is a baked ganache, scented with orange zest and rum, topped with chopped hazelnuts, in a sweet hazelnut pastry crust. A final drizzle of chocolate makes a simple decoration. Although they aren’t very French, I think pecans also work well here.

Ingredients

  • ¾ cup heavy (whipping) cream
  • ¼ cup sugar
  • 6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces
  • 6 ounces (175 grams) bittersweet (not unsweetened) chocolate, cut into ¼-inch (6-mm) pieces
  • 3 large eggs
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon dark rum
  • One 10- or 11-inch (25- or 28-cm) tart crust, unbaked, made from Nut Tart Dough
  • ½ cup (about 2 ounces/50 grams) hazelnuts, toasted, skins rubbed off, and coarsely chopped or crushed with the bottom of a heavy pan
  • 2 ounces bittersweet, not unsweetened, chocolate melted with 1 tablespoon of butter, for finishing

Method

  1. Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
  2. For the filling, combine the cream and sugar in a large saucepan and bring to a boil over medium heat, whisking occasionally to make sure the sugar dissolves. Decrease the heat to low, add the butter, and let it melt. Remove the pan from the heat and add the chocolate. Gently shake the pan to submerge all the chocolate and wait 1 minute before whisking smooth.
  3. In a medium bowl, whisk the eggs with the orange zest and rum. Whisk in the chocolate mixture in a steady stream, scraping out the pan with a rubber spatula.
  4. Pour the chocolate filling into the tart crust and scatter the chopped hazelnuts on top.
  5. Bake the tart until the crust is baked through and the filling is set and slightly puffed 25 to 30 minutes. Cool the tart completely on a rack.
  6. Pour the chocolate and butter mixture into a paper cone or a non-pleated plastic bag. Snip off the tip of the cone or bag and decorate the top of the tart with a series of random parallel lines.

Serving

Remove the side of the pan and slide the tart from the metal pan base to a platter. Cut the tart into wedges. Serve sweetened whipped cream flavored with grated orange zest, or some sugared, peeled orange slices along with the tart.

Storage

Keep the tart at room temperature on the day it is baked. Wrap and refrigerate leftovers. Bring to room temperature before serving again.