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Chocolate Tart with Hazelnut Shortbread Crust

November/December 2008

Your rating: None Average: 4.2 (112 votes)

A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.



READER'S COMMENT:
"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...
Chocolate Tart with Hazelnut Shortbread Crust Recipe

14 Reviews for Chocolate Tart with Hazelnut Shortbread Crust

11/19/2010
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.

Comments
07/16/2010
Anonymous

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.

Comments
12/19/2009
Anonymous

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.

Comments
12/10/2009
Anonymous

Where does a person get the dried egg whites?

Comments
12/07/2009
Anonymous

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.

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