Salted Chocolate Hazelnut Tart

If you want to add more lacto ovo vegetarian recipes to your repertoire, Salted Chocolate Hazelnut Tart might be a recipe you should try. This recipe makes 8 servings with 798 calories, 10g of protein, and 60g of fat each. For $2.22 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up hazelnuts, graham crackers, unsalted butter, and a few other things to make it today. 14 people were glad they tried this recipe. It works well as a dessert. It is brought to you by The Little Epicurean. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. Similar recipes are Chocolate, hazelnut & salted caramel tart, Salted Chocolate Hazelnut Scotcheroos, and Chocolate Kahlua Cake With Salted Hazelnut Chocolate Buttercream.

Servings: 8

 

Ingredients:

12 oz dark chocolate, chopped

24 graham crackers, about 1 1/2 cup, ground

2 Tbsp granulated sugar

1 cup hazelnuts

1 1/2 cup heavy cream

1 tsp salt

2 tsp Maldon sea salt flakes

1/2 cup unsalted butter, melted

3 Tbsp unsweetened cocoa powder

Equipment:

kitchen towels

oven

food processor

tart form

wire rack

pot

whisk

Cooking instruction summary:

1. Preheat oven to 350 degrees F. Toast hazelnuts in oven for 8-12 minute until the skins begin to separate from the nut.  Rub the warm hazelnuts in a clean dish towel to remove the skins.2.  In a food processor, grind 2/3 cup of the hazelnuts with graham crackers, cocoa powder, sugar and salt.  Add melted butter and pulse until moisture is distributed.  Transfer mixture to a 9-inch removable bottom fluted tart pan.3.  Press mixture into the bottom and up the sides of the tart pan.  Use the bottom of a drinking glass to flatten.  Bake for 12-15 minutes.  Half way through baking, if you notice that the crust is puffing up, remove and gently press it back down using the bottom of the drinking glass.  Continue to bake until the crust is dry and set.  Let cool on a wire rack as you prepare chocolate filling.4.  In a medium sauce pot, bring cream to a boil.  Remove from heat and add in chopped chocolate.  Whisk until smooth.  Pour into the prepared tart shell.  Smooth out chocolate ganache into an even layer.  Chill in refrigerator for one hour, until set.5.  Roughly chop the remaining 1/3 cup of hazelnuts.  Sprinkle hazelnuts and sea salt flakes on chilled tart just before serving.

 

Step by step:


1. Preheat oven to 350 degrees F. Toast hazelnuts in oven for 8-12 minute until the skins begin to separate from the nut.  Rub the warm hazelnuts in a clean dish towel to remove the skins.

2.  In a food processor, grind 2/3 cup of the hazelnuts with graham crackers, cocoa powder, sugar and salt.  

3. Add melted butter and pulse until moisture is distributed.  

4. Transfer mixture to a 9-inch removable bottom fluted tart pan.

5.  Press mixture into the bottom and up the sides of the tart pan.  Use the bottom of a drinking glass to flatten.  

6. Bake for 12-15 minutes.  Half way through baking, if you notice that the crust is puffing up, remove and gently press it back down using the bottom of the drinking glass.  Continue to bake until the crust is dry and set.  

7. Let cool on a wire rack as you prepare chocolate filling.

8.  In a medium sauce pot, bring cream to a boil.  

9. Remove from heat and add in chopped chocolate.  

10. Whisk until smooth.  

11. Pour into the prepared tart shell.  Smooth out chocolate ganache into an even layer.  Chill in refrigerator for one hour, until set.

12.  Roughly chop the remaining 1/3 cup of hazelnuts.  Sprinkle hazelnuts and sea salt flakes on chilled tart just before serving.


Nutrition Information:

Quickview
798k Calories
9g Protein
59g Total Fat
59g Carbs
9% Health Score
Limit These
Calories
798k
40%

Fat
59g
92%

  Saturated Fat
29g
184%

Carbohydrates
59g
20%

  Sugar
23g
26%

Cholesterol
92mg
31%

Sodium
1176mg
51%

Caffeine
38mg
13%

Get Enough Of These
Protein
9g
20%

Manganese
1mg
92%

Copper
1mg
55%

Iron
7mg
43%

Magnesium
159mg
40%

Fiber
8g
33%

Phosphorus
305mg
31%

Vitamin E
3mg
22%

Vitamin A
1030IU
21%

Zinc
2mg
19%

Potassium
548mg
16%

Vitamin B1
0.22mg
15%

Vitamin B2
0.21mg
12%

Vitamin B3
2mg
12%

Calcium
116mg
12%

Folate
39µg
10%

Vitamin B6
0.16mg
8%

Vitamin K
7µg
7%

Selenium
3µg
6%

Vitamin B5
0.45mg
5%

Vitamin B12
0.22µg
4%

Vitamin D
0.53µg
4%

Vitamin C
1mg
1%

covered percent of daily need
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