Chocolate, Hazelnut & Orange Tart
Indulge in a decadent chocolate, hazelnut and orange tart that will tantalize your taste buds and leave you wanting more. With its rich chocolate filling, crunchy hazelnuts, and zesty orange notes, this tart is the perfect dessert to impress your friends and family or treat yourself.
These Flavours Go Great Together!
The combination of chocolate, hazelnut, and orange in this tart recipe is a match made in heaven. The rich chocolate pairs incredibly with the roasted nutty flavour of hazelnuts, while the citrusy flavours of orange provide a refreshing contrast to balance the sweetness. The hazelnuts also add a lovely crunchy texture to the smooth chocolate filling. Together, tart creates a symphony in your mouth, making it irresistible. It’s a dessert that will leave a lasting impression on everyone you serve it to and you’ll be making again and again.
Tips & Tricks
- To eliminate any bitter taste, carefully remove as much of the hazelnut skin as possible before using them in your recipe.
- Avoid over-kneading the pastry to ensure a delicate, crumbly texture and help to prevent shrinkage.
- Use a blowtorch or hot knife to separate the tart from the ring or mould for easy release and a smooth finish.
- Use a toothpick, cocktail stick or something small to mark the middle of the tart, this helps so much to get perfectly even slices.
- Have a jug of hot water and a paper towel handy for slicing, this gives you Instagram-able clean looking slices.
Chocolate, Hazelnut & Orange Tart
Indulge in the delightful combination of chocolate, hazelnuts, and orange with this exquisite tart recipe. The decadent richness of chocolate blends harmoniously with the nutty notes of hazelnuts, complemented by the refreshing and zesty flavour of orange. This dessert strikes the perfect balance between indulgence and revitalisation. Experience a delightful contrast in textures as the chocolate and hazelnuts provide a satisfying crunch, while the citrusy burst of orange adds a refreshing touch. This tantalizing tart is truly irresistible, making it an ideal choice for any occasion, whether a dinner party or a special meal finale. So, without further ado, gather your ingredients, and embark on the journey to create this delectable and impressive dessert that is bound to leave a lasting impression on all who taste it.
Ingredients
- 140g Unsalted butter
- 90g Icing / Powered sugar
- 65g Roasted & skinned hazelnuts
- 180g Plain / all-purpose flour
- Pinch of salt (1/5 of a teaspoon)
- 1/3 of the zest of 1 orange
- 1 egg
- 365g Dark chocolate (between 48% & 70% cacao content)
- 400ml Whipping cream (30% fat content)
- 85g Cubed cold unsalted butter
Instructions
- Preheat oven to 180C/350F.
- Place 65 grams of hazelnuts on a baking sheet and roast in the oven for 10 minutes, or until the skins have started to darken and blister.
- Remove hazelnuts from the oven and place in a clean cloth. Rub and roll them around for 1 minute to remove the skins.
- Allow hazelnuts to cool for 5 minutes, then chop them in half with a knife to create small pieces.
- In a mixing bowl, cream together 140 grams of softened unsalted butter and 90 grams of icing or powdered sugar.
- Add 1/3 of the zest of one orange, a pinch of salt, the chopped hazelnuts, and 180 grams of plain or all-purpose flour. Mix together with your hands until a shaggy dough forms.
- Add 15-25 grams of beaten egg to the dough until it reaches a slightly tacky or sticky consistency.
- Rest the dough for a minimum of 1 hour by placing it between two sheets of parchment paper and pressing it into an even circle.
- Preheat oven to 160C/320F.
- Roll out the dough to a thickness of 5 millimetres or 1/5 of an inch, using a pastry ring or case to guide the shape and size.
- Place the pastry in the fridge to rest for another 30 minutes before baking for 25-30 minutes, or until golden brown.
- In a small saucepan, add 400 millilitres of whipping cream (30% fat content) and heat on low. Stir occasionally to prevent it from catching on the bottom of the saucepan. Do not allow it to boil.
- In a large heatproof mixing bowl, break up 370 grams of dark chocolate (48-70% cocoa) into smaller pieces.
- Once the cream is hot and producing wisps of steam, remove it from heat and pour it over the chocolate pieces. Gently stir until the chocolate is fully melted.
- Add 85 grams of cold butter (cubed) to the mixture and continue to stir until it is fully incorporated and the mixture is smooth.
- Carefully spoon the mixture around the edges of the cooled pastry to seal any gaps. Place in the fridge for 10 minutes or the freezer for 5 minutes.
- Once the mixture is set, pour it into the tart case and smooth the top with a silicon spatula.
- Refrigerate for a minimum of 4 hours, or ideally overnight.
- The next day, add finishing touches such as grated chocolate, cocoa powder, chopped hazelnuts, or orange zest.
- Carefully slide the tart off of the baking tray and remove the ring from around the base.
- Use a blowtorch to gently heat the outside of the ring to melt the chocolate, or use a hot knife to free the ring from the tart.