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!
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