Raspberry, Chocolate and Hazelnut Tart

Tart raspberries are a superb complement to the chocolate ganache and crunchy hazelnuts of this tart. A bright, lemon-flavored whipped cream brings it all together. Because this tart is rich, slices should be served up thinly.

By Ashley Swartzendruber / Photography By Ashley Swartzendruber | August 21, 2021

Ingredients

1¼ cup hazelnuts, divided
4 tablespoons sugar, divided
1 cup all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cold
5 tablespoons ice water
Neutral cooking oil (such as canola or grapeseed) for greasing the pan
8 ounces bittersweet chocolate (at least 60% cacao), roughly chopped
2 cups heavy cream, divided
1 teaspoon vanilla extract
1½ cups raspberries, divided
1 tablespoon lemon zest
2 teaspoons lemon juice

Instructions

Serves 10–12

Preheat the oven to 300°. Spread the hazelnuts on a parchment-lined baking sheet. Bake for 12 to 15 minutes or until the hazelnuts are lightly golden and the skins blister. Let the hazelnuts cool slightly, then wrap them in a towel and rub off as much of the skins as possible. It’s OK if some skins remain.

Increase the oven temperature to 350°. In a food processor, pulse ¾ cup hazelnuts, 2 tablespoons sugar, 1 cup flour and ½ teaspoon salt until a coarse meal forms. Slice the stick of butter into ½-inch pieces, add to the food processor and pulse until the butter is pea-size. Transfer the mixture to a large bowl and use a wooden spoon to stir in the ice water gradually until the dough starts to come together.

Oil a 9-inch tart pan with a neutral cooking oil. Press the dough firmly into the tart pan until it evenly lines the bottom and sides. Line the dough with foil or parchment and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the weights and bake for another 20 minutes, until the edges are a light golden brown. Let the crust cool completely.

To make the ganache, place the chopped chocolate in a medium bowl. Heat 1 cup of heavy cream in a small saucepan over medium heat until it begins to bubble. Remove from heat and immediately pour over the chocolate and stir. When the mixture is smooth and completely combined, add the vanilla.

Slice 1 cup of the raspberries in half and place them evenly in the bottom of the cooled crust. Pour the ganache over the raspberries and spread it evenly with a spatula.

Chop the remaining hazelnuts. Press the chopped hazelnuts and remaining ½ cup raspberries into the ganache. Chill the tart in the refrigerator for 2 hours or until the ganache is set.

Place 1 cup cold heavy cream, 2 tablespoons sugar, lemon zest, lemon juice and a pinch of salt in a large bowl. Beat with an electric mixer on high until soft peaks form. Store the whipped cream in the refrigerator until ready to serve. Slice the tart and top each serving with whipped cream.

Edible Michiana original recipe