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Chocolate Tart with Hazelnut Shortbread Crust

November/December 2008

Your rating: None Average: 4.2 (111 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

11/24/2012
Anonymous
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.

deep chocolate flavor
Comments (1)

9 comments

Anonymous wrote 27 weeks 2 days ago

I have been cooking for more

I have been cooking for more than fifty years and have used natural egg whites. No one in my family ever got sick. I am fussy about where I buy my eggs and never use an egg with a crack in it unless cooked first. I have a subcription to Eating Well. Most of their recipes do not appeal to my family. This one seems o.k. except that it is almost impossible to find whole hazelnuts and a real pain to roast them to get the skins off in order that they half decent. To each his or her own.

11/23/2012
Anonymous
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.

Delicious crust, relatively easy, make-ahead dessert
Comments
05/29/2011
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!

Comments
01/21/2011
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.

Comments
11/24/2010
Anonymous

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!

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