Chocolate and hazelnut are an iconic pairing. No matter what sweet treat I whip up, a dollop of chocolate hazelnut spread or flavor is always welcomed in my family. These tarts are an impressive treat, bound to wow anyone who tries them. They're ideal for smaller groups, so everyone can get their own tart (trust me, you won't want to share these). You can dress them up with gold leaves for occasions and a classier look, but regular sea salt and hazelnuts are just as good!
TOTAL TIME: 1 hour + chilling time
YIELD: 8 4-inch tarts
INGREDIENTS:
Crust
1 cup all purpose flour
¼ cup hazelnut flour
8 tablespoons cold, cubed butter
2 tablespoons olive oil or A L'Olivier Hazelnut Oil
2-3 tablespoons ice water
¼ cup powdered sugar
Pinch of sea salt
Ganache Filling
4 oz. dark chocolate, roughly chopped
1/4 cup hazelnut spread
½ cup heavy cream
Pinch of salt
Garnish
Gold leaf (optional)
Chopped hazelnuts
Sea salt
METHOD:
In a food processor, pulse together the all purpose flour, hazelnut flour, powdered sugar, and sea salt. Then, add in the cold cubed butter and pulse until pea-sized clumps form.
Stream in the oil and ice water. Pulse until everything is combined. Then, transfer the dough to a plastic wrap and chill overnight. It will feel slightly sticky.
After the dough chills, remove it from the fridge and roll it out on a floured work surface. Then, drape the dough over 8 4-inch tart pans. Once the dough has been filled in the pans, place them in the freezer and preheat the oven to 400° F.
Once the oven reaches temperature, place pie weights and parchment over each tart pan and bake for 12 minutes at 400°. Then, bake for another 10 minutes without the pie weights.
Remove the tarts from the oven and let them cool in the pans while you make the filling.
In a small pot, heat up the heavy cream until it is simmering. Then, pour it over the chopped chocolate and hazelnut spread. Cover for 10 minutes.
After 10 minutes have elapsed, mix together the cream and chocolate until homogeneous. Then, add a pinch of salt.
Evenly distribute the ganache filling among the tart shells, which should still be in the pans. Decorate the tarts with gold leaves, chopped hazelnuts, and sea salt.
Chill for 4-6 hours before removing the tarts from the shells and serving. Leave the tarts out at room temperature for 25 minutes before serving.
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