A guilty pleasure for all chocolate lovers. Beware, it's addictive!
Ingredients For
-
-
-
1 tsp
-
-
4 tsp
-
x 1
-
-
1.77 cup
-
0.70 cup
-
Preparation
1
Cream the butter with a rubber spatula. Add the hazelnut powder, confectioners' sugar and fleur de sel.
© ©Anne Garlone
2
Incorporate 1/3 beaten egg and 1/3 of the flour into the mixture. Mix for one minute and then repeat with the rest of the egg and flour. Make a ball and leave it to rest in the refrigerator for 1 hour.
© ©Anne Garlone
3
Preheat the oven to 350 °F (convection). Take the dough out of the refrigerator. Gently work it with a rolling pin, rolling it out to a thickness of 0.1 inches.
© ©Anne Garlone
4
Butter and flour a 9 inch pan. Transfer the dough to the pan. Place a sheet of parchment and some dry beans on top and blind bake. Bake for 20 minutes.
© ©Anne Garlone
5
Remove from the oven and remove the dry beans and parchment. Check your pastry is cooked and return to the oven if needed. Leave to cool.
© ©Anne Garlone
6
Boil the cream and milk. Cut the chocolate into pieces in a bowl. Pour the boiling liquids over the top. Combine and then mix.
© ©Anne Garlone
7
Pour the chocolate into the tart base. Leave to cool in the refrigerator for two hours before serving.
© ©Anne Garlone
Pair with
Specialty coffee or vin doux naturel (naturally sweet wine): Rasteau or Maury.
