Deliciously Dark, Rich and Silky!

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Make Deliciously Dark, Rich and Silky!

This lovely chocolate tart is a simple-to-make dessert that would be a wonderful finish to a meal. The orange zest and chopped hazelnuts are delicious additions to the tart base, as both are fabulous taste partners with chocolate. The trimoline required for this rich chocolate tart recipe is available from specialty food stores, but if you don’t have it on hand, you can substitute it with honey or corn syrup being aware different honeys can impart different flavors in the filling.

Chocolate Tart

Ingredients

Serves 8

1 hour 25 minutes, plus 5 hours or overnight chilling time.

Tart Crust

1 1/4 sticks  of butter, plus more for greasing the tart pan

3 oz of confectioners sugar

3 oz of hazelnuts, finely chopped

7 oz of flour

1 egg, beaten

1/4 tsp salt

1 1/2 tsp orange zest

Chocolate Filling

13 oz of 70% dark chocolate  pieces

1 pint of whipping cream

1 oz of trimoline (or light/clear corn syrup)

3/4 stick of butter

Directions

Tart Crust

Cream the butter and confectioners sugar together, then add the flour, hazelnuts, salt and zest. Add the beaten egg (saving enough to wash the crust before baking) and slowly mix together until it forms a dough. Lightly kneed to form a ball, wrap in plastic wrap and rest for 1 hour in the fridge before use.

Preheat the oven to 325°F. Remove the pastry dough from the fridge and roll it out onto a flat work surface to a thickness of 1/4 inch. Use a 9 inch loose bottomed tart pan and line with parchment paper. Next, carefully line the pan with the rolled pastry.

Brush the tart base with the remaining egg wash and blind bake until the tart is golden brown, about 15-20 minutes. Allow to cool while you make the chocolate filling.

For the filling, place the chocolate pieces in a large mixing bowl. In a pan, heat the trimoline or corn syrup with the cream until hot, being careful not to boil. Once hot, pour it over the chocolate pieces and stir until the chocolate has melted. Once the chocolate has melted, add butter and continue to stir until fully melted.

Spoon a little chocolate filling around the edges of the tart base to fill in any holes. Allow this chocolate to set in the fridge, then pour in the rest of the chocolate mix to fill the ring.

Place the chocolate tart to set in the fridge for at least 4 hours, or ideally overnight. Dust the tart with finely shaved chocolate. To serve, use a hot knife to cut the tart into slices and garish with season berries.

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