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Chocolate Tart with Hazelnut Shortbread Crust
Chocolate Tart with Hazelnut Shortbread Crust
14 Reviews
From: EatingWell Magazine, November/December 2008
A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.
- By: Ellen Ecker Ogden EatingWell Recipe Contributor
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- Crust
- 1 cup whole-wheat pastry flour
- ¼ cup all-purpose flour
- ½ cup hazelnuts
- ¼ cup sugar
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons hazelnut oil or canola oil
- 1 tablespoon ice water
- Filling
- 1½ teaspoons unflavored gelatin
- 1 tablespoon water
- ¾ cup low-fat milk
- 2 large egg yolks
- 1 tablespoon all-purpose flour
- 2 ounces unsweetened chocolate, finely chopped
- 1 tablespoon coffee liqueur, such as Kahlua (optional)
- 4 tablespoons (see Ingredient Note), reconstituted according to package directions (equivalent to 2 egg whites)
- ⅛ teaspoon cream of tartar
Preparation
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Active
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Ready In
- Preheat oven to 400F.
- To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, ¼ cup all-purpose flour, hazelnuts, ¼ cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
- Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack.
- To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
- Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.
- Whisk egg yolks, 2½ tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in ½ cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth.
- Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
- Make Ahead Tip: Loosely cover and refrigerate the tart for up to 1 day.
- Equipment: 9-inch tart pan (with or without removable bottom)
- Ingredient Note: Dried egg whites are pasteurized—a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
- Serving size: 1 slice
- Per serving: 276 calories; 16 g fat(6 g sat); 3 g fiber; 29 g carbohydrates; 6 g protein; 27 mcg folate; 50 mg cholesterol; 15 g sugars; 13 g added sugars; 228 IU vitamin A; 0 mg vitamin C; 44 mg calcium; 2 mg iron; 140 mg sodium; 146 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 2 other carbohydrates, 3 fat
Reviews 14
November 24, 2012
By: EatingWell User
Don't need to use dried egg whites
This tart is in the refrigerator chilling right now so this review may be a tad premature. I couldn't find dried egg whites, so I used pasteurized egg whites from Whole Foods and they seemed to work fine (they come in a carton). The only reason it calls for dried egg whites is because the whites aren't heated, so as long as you have pasteurized egg whites you should be fine. I tasted the filling before putting it in the refrigerator and it was amazing. I also tasted the crust before baking it and it also was fantastic. Can't wait to serve this tonight.
Pros: deep chocolate flavor
Cons: Requires several steps
November 22, 2012
By: EatingWell User
Better than pie!
This creates a very impressive dessert; I brought it to a Thanksgiving dinner and it was a big hit. The crust is so much better than a typical pie crust and the filling is devine. I might add a bit more chocolate to it next time to add a deeper chocolate taste or garnish with chocolate curls.
Pros: Delicious crust, relatively easy, make-ahead dessert
Cons: mulitple steps
May 29, 2011
By: solarpeace2
recipe clarification
I think there is an error in the recipe. Where it says "4 dried egg whites, reconstituted according to package directions (equivalent to 2 egg whites)", I think it should say "4 tsp. dried egg whites...". I found it very confusing that it asked for 4 egg whites equivalent to 2 egg whites. However, my dried egg white container said that 4 tsp = 2 egg whites, so it must be the case that the recipe is missing the word "tsp." It worked very well when I used 4 tsp. This was delicious and worth the work. I'm going to try adding hazelnut liqueur to the crust instead of the water, and I may try dissolving the the gelatin over hazelnut liqueur. Don't know if it's going to work, but it sure would be delicious!
January 21, 2011
By: brocker1413
Tastes Great!
This recipe had great flavor. When making the crust I followed the directions but my crust just didnt turn out like the picture. It tasted great but looked a little odd. A bit time consuming but worth it.
November 24, 2010
By: EatingWell User
I struggled to find the dried egg whites but eventually found at JoAnn Fabrics in their baking section. I imagine any big craft store would have it. Was able to find the hazelnut oil at a local grocery store but due to the expense went with almond oil insted. I will also be using filbert hazelnuts for the crust since the traditional ones were elusive as well... Fingers crossed it all turns out!
November 19, 2010
By: Jessie Price
I adore this creamy tart!
This creamy chocolate and hazelnut tart may be my favorite EatingWell chocolate recipe. I adore the crust that is made rich and buttery with ground hazelnuts mixed into the dough.
July 16, 2010
By: EatingWell User
This recipe was really good...I think next time I will make it a bit sweeter by using Splenda because I wanted it to fix my craving for sweet chocolate. It turned out great even though I was really unsure of myself the whole time I was making it because of all the steps. I couldn't find hazelnuts anywhere, not at the grocery store or any of the farmer's markets in my town, so I replaced it with almonds and used almond extract to enhance the almondy flavor.
December 19, 2009
By: EatingWell User
I also couldn't find dried egg white, so I used liquid egg white from the dairy section. The liquid egg white is pasteurized, so is safe to use raw, like the dried version.
December 10, 2009
By: EatingWell User
Where does a person get the dried egg whites?
