Chocolate and Hazelnut Tart

The chocolate and hazelnut tart is a delicious dessert that marries the sweetness of chocolate with the roasted flavor of hazelnuts. Here is a recipe for making this delicacy.

Ingredients

For the shortcrust pastry:

• 250 g of all-purpose flour
• 125 g of cold butter, cubed
• 100 g of powdered sugar
• 1 large egg
• 1 pinch of salt
• Grated zest of 1 lemon (optional)

For the filling:

• 150 g of toasted and chopped hazelnuts
• 200 g of dark chocolate
• 200 ml of cream for desserts
• 50 g of sugar
• 2 eggs

Preparation

For the shortcrust pastry:

1. Mix the flour with the powdered sugar and pinch of salt.
2. Add the cold, cubed butter and work the mixture until it has a sandy consistency.
3. Add the egg and the lemon zest, if you like, and work until you have a smooth, uniform dough.
4. Form a ball with the dough, wrap it in cling film and let it rest in the fridge for at least 30 minutes.

For the filling:

1. Melt the chocolate in a double boiler or microwave and let it cool slightly.
2. In a bowl, beat the eggs with the sugar.
3. Add the cream and melted chocolate and mix well.
4. Add the toasted and chopped hazelnuts.

Assembly and baking:

1. Preheat the oven to 180 °C.
2. Roll out the shortcrust pastry dough and line a tart mold, previously greased and floured.
3. Pour the chocolate and hazelnut filling onto the shortcrust base.
4. Bake for about 30 minutes or until the filling is set and the shortcrust is golden brown.
5. Allow the tart to cool before unmolding and serving.

Once completed, you can enjoy the perfect balance between the crunchy shell of shortcrust pastry and the soft, rich chocolate and hazelnut filling. This tart is ideal for finishing off a meal, especially if accompanied by a glass of Passito di Pantelleria, which with its aromas of apricot and dried figs, perfectly matches the sweetness and texture of this dessert.