This recipe is not the exact same one that Giada uses because her recipe calls for a store-bought pie shell. I imagine making this rich hazelnut-shortbread crust adds a lot of exquisite flavor and texture to this dessert. I cannot wait to try it but not for Thanksgiving... Christmas!:)
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.
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. Pros: Delicious crust relatively easy make-ahead dessert Cons: mulitple steps
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!
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. Pros: deep chocolate flavor Cons: Requires several steps
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!