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.
Chocolate Tart with Hazelnut Shortbread Crust
From EatingWell: 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.
14 Reviews for Chocolate Tart with Hazelnut Shortbread Crust
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.
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.
Where does a person get the dried egg whites?
I made this for friends as a test drive for Christmas. It was fantastic. The hazelnut shortbread crust was crumbly and salty/sweet at the same time, but still held together very well. The chocolate custard was smooth and delicious, but not overly sweet. I was worried when I made it, because the custard poured into the pie shell as a liquid, not nearly thick enough to require smoothing, as the recipe instructs. However, after chilling, the tart was very well set and just fine. I'll definitely be making this many times more.