Double Chocolate Peach Tart

by Feli Chic'Cuisine

Photo @Feli Chic'Cuisine

A decadent Double Chocolate Peach Tart with a silky chocolate-hazelnut filling perfectly paired with a crisp cocoa-hazelnut shortcrust. The peaches add a burst of juicy sweetness that complements the richness of the chocolate. The tart can be finished with a drizzle of melted chocolate or a dusting of cocoa powder for an extra touch of decadence. Overall, the Double Chocolate Peach Tart is a delectable dessert that is perfect for a special occasion or as a treat for chocolate and peach lovers.

Double Chocolate Peach Tart has a decadent and rich chocolate flavor that is balanced by the sweetness of peaches. The combination of the two flavors creates a unique taste that is both indulgent and refreshing at the same time. The chocolate crust and chocolate filling are both dense and fudgy, providing a delicious contrast to the juicy, tender peaches that are nestled on top. It's the perfect balance of sweet and bitter

@Feli Chic'Cuisine

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Prep.Time: 40 min

Baking Time: 45 min

Serves: 8

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Ingredients

For the Crust

• 280g plain flour

• 25g cocoa powder, unsweetened

• 120g sugar

• 100g ground hazelnuts

• 1 pinch salt

• 150g butter, cold, cubed

• 1 egg

• 2 yolks

For the Filling

• 800g peaches in syrup, drained and sliced

• 200g chocolate-hazelnut spread (Nutella)

• 50 ml whipping cream (heavy cream/double cream)

• 2 tbsp peaches syrup

For the Glaze

• 100g (3.5 oz) dark chocolate, chopped

• 50 ml whipping cream​ (heavy cream/double cream)

• 2 tbsp peaches syrup

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Method

Make the Crust

1. In a medium bowl, combine the flour, cocoa, ground hazelnuts, and salt. Make a well in the middle, and add the butter. Using your fingertips rub the butter into the flour mixture, until the mixture looks like coarse breadcrumbs.

2. In a small bowl, whisk together the egg and yolks. Pour over flour-butter mixture, and mix everything together, using a fork. Turn the dough onto a work surface and work until it looks homogenous and enough to form a ball. Wrap the pastry ball in waxed paper, not plastic wrap (will make it sweaty) and refrigerate at least 30 minutes.

3. Preheat the oven to 180°C (350°F). Roll the dough onto a lightly floured surface, so that it is 5 cm (2-inches) larger than your pie plate (23 cm, 9-inch). Carefully, transfer the dough to the pie pan. Lines the bottom and sides. Trim any excess dough, and flute the edges.

4. Line the crust with parchment paper and fill it with pie weights, dried beans or rice. Bake for 15 minutes. Remove the foil and weights, and carefully prick the bottom with a fork to prevent air bubbles. Bake 5 minutes longer.

​Prepare the Filling

5. I​n 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 peaches syrup. Spread the hazelnut-cream over pastry shell and arrange the peaches slices on top.

Prepare the Chocolate Glaze

6. In a small saucepan over medium 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.

Enjoy!

Photo @ Feli Chic'Cuisine

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