Chocolate Hazelnut Tart

Ingredients

• 1 cup Hazelnuts (for crust)
• 1 cup Gluten-free all-purpose flour blend
• 6 tablespoons Unsalted butter, cold and cubed
• 1/4 cup Powdered sugar
• 1 Egg yolk
• 2-3 tablespoons Ice water
• 8 ounces Dark chocolate (70% cacao)
• 1/2 cup Heavy cream
• 2 tablespoons Unsalted butter, softened (for filling)
• 1 tablespoon Hazelnut liqueur (optional)
• 1/4 teaspoon Pinch of salt
• 2 tablespoons Chopped hazelnuts (for garnish)

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   In a food processor, pulse hazelnuts until finely ground. Add gluten-free flour, powdered sugar, and salt. Pulse to combine.

3. 3

   Add cold butter and pulse until the mixture resembles coarse crumbs.

4. 4

   Add egg yolk and ice water, one tablespoon at a time, pulsing until the dough just comes together.

5. 5

   Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.

6. 6

   Bake for 20-25 minutes, or until golden brown. Let cool completely.

7. 7

   While the crust cools, make the filling. Finely chop the dark chocolate and place it in a heatproof bowl.

8. 8

   Heat heavy cream in a saucepan until simmering. Pour over the chocolate and let sit for 1 minute. Stir until smooth.

9. 9

   Stir in softened butter, hazelnut liqueur (if using), and salt until combined.

10. 10

    Pour the chocolate filling into the cooled tart crust. Refrigerate for at least 2 hours, or until set.

11. 11

    Garnish with chopped hazelnuts before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.