Chocolate Orange Hazelnut Tart

Name: Chocolate Orange Hazelnut Tart
Yield: Makes one 10- or 11-inch (25- or 28-cm) tart, about 10 servings
Cuisine: United States
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; One 10- or 11-inch (25- or 28-cm) tart crust, unbaked, made from Nut Tart Dough; 2 ounces bittersweet, not unsweetened, chocolate melted with 1 tablespoon of butter, for finishing; ½ cup (about 2 ounces/50 grams) hazelnuts, toasted, skins rubbed off, and coarsely chopped or crushed with the bottom of a heavy pan; 1 tablespoon finely grated orange zest; 1 tablespoon dark rum

Preparation info

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

Difficulty
Medium

Appears in

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).</

Ingredients

Method

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Sweet Tarts & Pies

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