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.
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 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.
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!
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.
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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