Ottolenghi Chocolate Tart | Ottolenghi dessert recipe

Ottolenghi Chocolate Tart | Ottolenghi dessert recipe

thehappyfoodie.co.uk

Rich, sophisticated and a dinner party dessert par excellence, this tart recipe from Yotam Ottolenghi's SWEET combines flavours of chocolate, hazelnut and orange.

View full recipe on thehappyfoodie.co.uk

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Cooking tools:

  • Stand mixer
  • Food processor
  • Tart pan
  • Pie weights
  • Double boiler
  • Rolling pin
  • Pastry brush
  • Fine-mesh sieve
  • Sifter
  • Cooling rack
  • Kitchen scale
  • Oven
  • Stove
  • Saucepan
  • Mixing bowl
  • Whisk
  • Baking sheet
  • Cutting board
  • Chef's knife
  • Spoon
  • Parchment paper
  • Plastic wrap
  • Refrigerator
  • Freezer

Ingredients

  • 1-2 sprigs rosemary (5g)
  • ½ large egg white, lightly whisked
  • 20g caster sugar
  • 120ml double cream
  • 90g unsalted butter, cubed
  • 3 sprigs of rosemary (10g)
  • shaved peel of 1 orange (avoiding the bitter white pith)
  • 270g dark cooking chocolate (70% cocoa solids), finely chopped
  • 1 large egg, plus 3 large egg yolks
  • 90g caster sugar
  • 2 tbsp Dutch-processed cocoa powder, to serve
  • 2 tbsp golden syrup (or light corn syrup)
  • 2 tbsp maple syrup (or clear honey)
  • 2 tbsp caster sugar
  • ⅛ tsp salt
  • 100g chopped roasted hazelnuts
  • 300g plain flour
  • 90g icing sugar
  • ¼ tsp salt
  • 200g unsalted butter, fridge-cold, cut into cubes, plus extra for greasing
  • finely grated zest of 1 lemon (1 tsp)
  • 1 large egg yolk
  • 20ml water

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