A decadent tart with a silky chocolate-hazelnut filling perfectly paired with a crisp cocoa-hazelnut shortcrust crust. Serve garnished with peaches and chocolate glaze for a special touch.
There's nothing like this holiday recipe to impress your guests.
Prep.Time: 40 min
Baking Time: 45 min
For the Crust:
280g plain flour
100g ground hazelnuts
150g butter, straight from refrigerator
2 Tbsp cocoa powder, unsweetened
1 pinch salt
For the Filling:
200g chocolate-hazelnut spread (Nutella)
2 Tbsp peaches syrup
50 ml whipping cream
800g peaches in syrup, drained and sliced
For the Glaze:
100g (3.5 oz) dark chocolate, chopped
50 ml (1/5 cup) whipping cream
Make the Crust
1. Preheat the oven to 180°C (350°F). In a medium bowl, combine the flour, cocoa, ground hazelnut and salt. Make a well in the middle, and cut in butter. Using your fingertips rub the butter into the flour mixture, until the mixture looks like coarse breadcrumbs.
2. In a bowl, cream yolks and sugar. Pour over flour-butter mixture, tossing until dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
3. Lay the dough inside a pie plate. Press the edges into the sides of the pan. Cover top of tart with wax paper. Bake for 10 minutes. Remove foil and bake 10-15 minutes longer. Cool on a wire rack.
Make the Filling
4. In a saucepan, place the chocolate-hazelnut spread. Sit over a pan of barely simmering water (a bain-marie) and allow it to melt, stirring occasionally. Stir in whipping cream and 2 tablespoons peaches syrup. Spread the hazelnut-cream over pastry shell and arrange the peaches (drained and sliced) on top.
Make the Chocolate Glaze
5. In a small saucepan over medium high heat, bring cream to a boil. Remove from heat. Add the dark chocolate, and stir until all chocolate is melted and the glaze is glossy. Let cool completely. Using a teaspoon drizzle it over peaches on top.
If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #felichiccuisine on instagram!
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