Chocolate and Coffee Hazelnut Tart
It's amazing how many great bakeries and restaurants are in the bay area. I feel so lucky to live here and try to take advantage of all the amazing places to eat. My favorite bakery of all time is Tartine in San Francisco. If I lived closer, I would be there every day and probably have diabetes by the age of 35.
I own all their cookbooks and love trying all their recipes. I never really bake anything chocolatey but I was craving it tonight! I decided to try the Chocolate Hazelnut Tart and made some variations to the original recipe by adding coffee instead of Brandy. If you want to make the original recipe, replace equal parts brewed coffee with Brandy.
Adapted from Tartine's Chocolate Hazelnut Tart
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 3 1/2 cups all purpose flour
- 6 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 1/4 cup strongly brewed coffee
- 2/3 cup sugar
- 3 large eggs
- 1/8 tsp salt
- 1 cup hazelnuts, lightly toasted
- To make your tart dough, combine the butter, sugar, and salt in your stand mixer bowl and mix on medium speed until smooth
- Mix in 1 egg at a time until smooth
- scrape down the sides of the bowl with a spatula and add all the flour at once and mix on low until just incorporated
- on a lightly floured surface, divide the dough into 4 equal balls and shape each one into a disk about 1/2 inch thick. Wrap in plastic wrap and chill for at least 3 hours or overnight
- Once it's chilled, place the dough on a lightly floured surface and roll out until 1/8 thick.
- Preheat the oven to 325 degrees F
- Cut out circles according to the size of your pans and line the pan with the dough. If the dough becomes warm and hard to work with, stick it in the freezer for 15 minutes.
- Make small holes in the bottom of the tart shell with a fork about 2 inches apart.
- Bake for 13-15 minutes or until golden brown. Let the shells cool while you make the filling.
- Keep your oven preheated at 325 degrees F
- Put your chocolate in a heatproof mixing bowl
- In a saucepan, combine the butter, coffee, and 1/3 cup of the sugar. Stir on medium heat until the butter melts and the sugar dissolves
- Pour the butter mixture over the chocolate and stir with a spatula until the chocolate melts
- In your stand mixer bowl, combine the remaining 1/3 cup sugar, eggs, and salt. Using your whisk attachment on medium speed, beat the mixture until it is pale yellow and light. The mixture should flow off the whisk in a thick ribbon when the whisk is lifted out of the bowl. This takes about 3 minutes
- Pour 1/3 of the egg mixture into the melted chocolate and whisk to lighten the mixture. Fold in the remaining egg mixture with a spatula and pour the filling into the pastry shells.
- Arrange the chopped hazelnuts on top and bake for about 8-10 minutes.
- Remove from the oven and let cool completely. The tart will keep well wrapped in the refrigerator for up to 5 days.