Hazelnut Chocolate Tart
There are times when two servings won't do. This fudgy tart is adorned with syrupy, Italian amarena cherries. Perfection!
Ingredients
2 sticks unsalted butter
1 cup semisweet chocolate chips
3 large eggs
1 cup coconut sugar
1/2 cup white sugar
1 tablespoon instant coffee dissolved in 1 tablespoon of hot water
1 cup hazelnut flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon almond extract
8 ounces amarena cherries in syrup, drained and syrup reserved
Powdered sugar and fresh mint, for garnish
Instructions
Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
Melt butter over medium heat and swirl occasionally until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the chocolate chips. Stir to combine and set aside to cool for a few minutes.
In a separate bowl, use a handheld mixer on medium to beat eggs, sugars, and coffee mixture for about 3 minutes. Reduce mixer to low and add the chocolate-butter mixture, hazelnut flour, cocoa powder, salt, and almond extract. Mix 1 minute.
Scrape batter into prepared tart pan and bake for 35-40 minutes, until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs.
Let cool 5-10 minutes. Remove the outer ring from the tart pan. In the center of the tart, place the amerena cherries and mint, and dust with powdered sugar. Serve with a drizzle of the reserved amarena cherry syrup.
Hazelnut Chocolate Tart
Ingredients
Instructions
- Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
- Melt butter over medium heat and swirl occasionally until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the chocolate chips. Stir to combine and set aside to cool for a few minutes.
- In a separate bowl, use a handheld mixer on medium to beat eggs, sugars, and coffee mixture for about 3 minutes. Reduce mixer to low and add the chocolate-butter mixture, hazelnut flour, cocoa powder, salt, and almond extract. Mix 1 minute.
- Scrape batter into prepared tart pan and bake for 35-40 minutes, until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool 5-10 minutes. Remove the outer ring from the tart pan. In the center of the tart, place the amerena cherries and mint, and dust with powdered sugar. Serve with a drizzle of the reserved amarena cherry syrup.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Mayonnaise…. Mayonnaise?? MAYONNAISE!! That is the secret ingredient in this scratch chocolate cake. Every cake needs fat and mayo is as good as any. Literally scratch that - it's better!