Baci Chocolate Tart with Hazelnut Crust
Baci-Stuffed Italian Chocolate Cake
January 1, 2015
Bûche de Noël
January 1, 2015
Baci Chocolate Tart with Hazelnut Crust
Baci Chocolate Tart with Hazelnut Crust is a sweet-centered, buttery hazelnut-crusted Italian spin on chocolate pie, made with both dark and bittersweet chocolates.
Ingredients
Directions
In a food processor, pulse the hazelnuts and 1 tablespoon of sugar until fine.
Transfer the hazelnut flour to the bowl of a standing mixer and add the flour and the remaining 3 tablespoons of sugar, mixing until combined.
Add the cold butter and, using your fingers, work the butter into the flour until it resembles coarse sand.
Bring the bowl to the standing mixer, fitted with the paddle. Add the egg and the vanilla extract and mix on low until a soft dough forms. Do not over mix.
Transfer the dough to a sheet of plastic wrap and flatten into a disk. Refrigerate for 1 hour.
After 1 hour, preheat oven to 350 F.
Prepare a 9-inch tart pan (with removable bottom) by spraying with cooking spray. Reserve.
Place the disk of dough between two sheets of parchment paper and roll to 12-inch wide.
Carefully, place the pastry into the tart pan, folding the excess inside and pressing it into all corners. If the dough breaks, do not freak out! Just cut some excess dough and use it to patch any tears.
Place the tart shell in the fridge for 10 minutes or in the freezer for 5 minutes.
Cut off a large square of parchment paper (or aluminum foil) and use it to line the tart. Fill the tart shell with pie weights, making sure they cover the bottom of the tart. (If you don’t have pie weights, dried beans will do!)
Bake for 15 to 20 minutes or until the edges of the crust are starting to turn golden.
Remove the pie weights and the parchment paper and return the crust to the oven for another 10 to 15 minutes or until the edges have browned and the bottom is golden. Let it cool completely before pouring the filling into the crust.
To make the filling, place the chopped chocolate in a bowl.
In a saucepan, bring the heavy cream to a simmer. Do not boil!
Pour the hot cream over the chocolate and let it sit for a minute. Then, whisk until smooth and glossy. Let it cool slightly before pouring into the crust.
Once the ganache is cool, pour into the tart shell. Finish by scattering the chopped Baci on top.
Refrigerate for 1 hour or until firm and serve!
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Ingredients
Directions
In a food processor, pulse the hazelnuts and 1 tablespoon of sugar until fine.
Transfer the hazelnut flour to the bowl of a standing mixer and add the flour and the remaining 3 tablespoons of sugar, mixing until combined.
Add the cold butter and, using your fingers, work the butter into the flour until it resembles coarse sand.
Bring the bowl to the standing mixer, fitted with the paddle. Add the egg and the vanilla extract and mix on low until a soft dough forms. Do not over mix.
Transfer the dough to a sheet of plastic wrap and flatten into a disk. Refrigerate for 1 hour.
After 1 hour, preheat oven to 350 F.
Prepare a 9-inch tart pan (with removable bottom) by spraying with cooking spray. Reserve.
Place the disk of dough between two sheets of parchment paper and roll to 12-inch wide.
Carefully, place the pastry into the tart pan, folding the excess inside and pressing it into all corners. If the dough breaks, do not freak out! Just cut some excess dough and use it to patch any tears.
Place the tart shell in the fridge for 10 minutes or in the freezer for 5 minutes.
Cut off a large square of parchment paper (or aluminum foil) and use it to line the tart. Fill the tart shell with pie weights, making sure they cover the bottom of the tart. (If you don’t have pie weights, dried beans will do!)
Bake for 15 to 20 minutes or until the edges of the crust are starting to turn golden.
Remove the pie weights and the parchment paper and return the crust to the oven for another 10 to 15 minutes or until the edges have browned and the bottom is golden. Let it cool completely before pouring the filling into the crust.
To make the filling, place the chopped chocolate in a bowl.
In a saucepan, bring the heavy cream to a simmer. Do not boil!
Pour the hot cream over the chocolate and let it sit for a minute. Then, whisk until smooth and glossy. Let it cool slightly before pouring into the crust.
Once the ganache is cool, pour into the tart shell. Finish by scattering the chopped Baci on top.
Refrigerate for 1 hour or until firm and serve!