Chocolate hazelnut tart recipe | Taste of France®
A hazelnut tart that is decadent, but not too sweet. This recipe by Marjorie Taylor and Kendall Smith Franchini is perfect for those colder months.
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Ingredients
- Unbleached all-purpose flour, for dusting
- ½ recipe for pâte sucrée (see below), nut dough variation
- 1 large egg yolk
- 1½ cups plus 3 tablespoons (405ml) double cream
- 12 oz (340g) high-quality bittersweet chocolate (at least 70% cacao), finely chopped
- ¾ cup (100g) hazelnuts, toasted, skinned and coarsely chopped
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