Chocolate Chunk-Hazelnut Tart Recipe - Los Angeles Times

Name: Chocolate Chunk-Hazelnut Tart Recipe - Los Angeles Times
Ingredients: 213 grams (1 1/2 cups) all-purpose flour, plus more for rolling; 1/2 teaspoon fine sea salt (or 1 teaspoon Diamond Crystal kosher salt); 85 grams (6 tablespoons/3/4 stick) cold unsalted butter, cut into 1/2-inch cubes; 1/4 cup ice-cold water; 2 large egg yolks; 174 grams (1 1/4 cups) raw whole hazelnuts, preferably blanched; 115 grams (1/2 cup) granulated sugar; 100 grams (1/2 packed cup) light or dark brown sugar; 85 grams (6 tablespoons/3/4 stick) unsalted butter, room temperature; 2 teaspoons pure vanilla extract; 1 large egg, room temperature; 115 grams/4 ounces bittersweet chocolate, preferably 70%, roughly chopped (or 1/2 cup bittersweet chocolate chips); 2 tablespoons all-purpose flour; Flaky sea salt, to garnish

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Ground toasted hazelnuts add body and richness to this chocolate-mottled tart.

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Ingredients

213 grams (1 1/2 cups) all-purpose flour, plus more for rolling
1/2 teaspoon fine sea salt (or 1 teaspoon Diamond Crystal kosher salt)
85 grams (6 tablespoons/3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup ice-cold water
2 large egg yolks
174 grams (1 1/4 cups) raw whole hazelnuts, preferably blanched
115 grams (1/2 cup) granulated sugar
100 grams (1/2 packed cup) light or dark brown sugar
85 grams (6 tablespoons/3/4 stick) unsalted butter, room temperature
2 teaspoons pure vanilla extract
1 large egg, room temperature
115 grams/4 ounces bittersweet chocolate, preferably 70%, roughly chopped (or 1/2 cup bittersweet chocolate chips)
2 tablespoons all-purpose flour
Flaky sea salt, to garnish