Chocolate Tart with Hazelnut Shortbread Crust

Name: Chocolate Tart with Hazelnut Shortbread Crust
Total time: 1 h 45 min
Ingredients: 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; 1 ½ 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

6 Ratings
6 Reviews

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

Ellen Ecker Ogden

Source: EatingWell Magazine, November/December 2008

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Recipe Summary

total:

1 hr 45 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat oven to 400F.

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Step 2
To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 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.
Step 3
Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack.
Step 4
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.
Step 5
Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.
Step 6
Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 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.
Step 7
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 1/4 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.

Tips

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.

Nutrition Facts

Serving Size:

1 slice

Per Serving:

276 calories; protein 5.7g; carbohydrates 28.9g; dietary fiber 2.9g; sugars 14.5g; fat 15.7g; saturated fat 5.7g; cholesterol 50.1mg; vitamin a iu 228.3IU; vitamin c 0.4mg; folate 26.9mcg; calcium 43.7mg; iron 1.6mg; magnesium 33.6mg; potassium 146.2mg; sodium 140.3mg; thiamin 0.1mg; added sugar 13g.

Exchanges:

2 other carbohydrates, 3 fat

6 Ratings

5 star values: 2
4 star values: 2
3 star values: 2
2 star values: 0
1 star values: 0

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solarpeace2@gmail.com

05/29/2011

recipe clarificationI 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!

EatingWell Member

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!

brocker1413@hotmail.com

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.

EatingWell Member

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.

Jessie Price

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.

EatingWell User

12/19/2009

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.

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Chocolate Tart with Hazelnut Shortbread Crust

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Chocolate Tart with Hazelnut Shortbread Crust

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Chocolate Tart with Hazelnut Shortbread Crust

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Chocolate Tart with Hazelnut Shortbread Crust