I can’t believe that it’s been over three months since I’ve baked anything with chocolate. How could I have let that happen? To remedy this dire situation, I adapted my Fig, Almond Frangipane, and Orange Tart to make this nutty tart. I recently received a complimentary bag of hazelnut flour from Bob’s Red Mill to try out, so I took this opportunity to use it in both the crust and the frangipane.
I had added orange zest and extract in the fig tart and I kept them in this one as well since I absolutely love the combination of orange and hazelnut together. The citrusy tart shell paired very well with the two layers of fillings – hazelnut cream and the dark chocolate ganache. I love how smooth the slightly warm ganache was as I poured it on top of the cooled frangipane. It seemed to take forever for the tart to set, as I waited impatiently with a glass of milk.
I love discovering new ingredients such as the hazelnut flour I used in this recipe. It is so convenient, eliminating the hassle of skinning and grinding hazelnuts. It has a fresh and nutty flavor, and I’m really looking forward to finding more uses for it, perhaps in savory dishes as breading for pork chops or chicken, as well as in cookies, breads, and pastries.
As you may have noticed, I have shared a few recipes using ingredients from Bob’s Red Mill: Blueberry Corn Muffins, Creamy Herbed Polenta, and this tart. I am extremely happy with the way all these recipes have turned out, due in part to the high-quality products from Bob’s Red Mill. I enjoy using their products, so I’m having a another giveaway sponsored by Bob’s Red Mill.
Giveaway Details: Win 1 Bag of Polenta and 1 Bag of Hazelnut Flour Bob’s Red Mill
- Three (3) winners will each receive one (1) bag of Polenta (gluten-free or regular) AND one (1) bag of Hazelnut Flour directly from Bob’s Red Mill.
- Giveaway ends Friday, August 10, 2012, 11:59 pm PDT. Winners will be announced on Saturday, August 11, by 10 am.
- To enter, simply Leave a Comment telling me about your favorite recipe using Polenta or Hazelnut as an ingredient. You can leave more than one comment, but only your first comment will be counted as a giveaway entry.
- Three winners will be picked at random from all those who enter.
- Winners will have one (1) week from announcement to email me contact information and mailing address, which I will forward to Bob’s Red Mill for product fulfillment.
- Giveaway is open to residents of the US and Canada, 18 years and older.
***** GIVEAWAY IS NOW CLOSED! *****
Note: Bob’s Red Mill provided me with the product to review and the products for the giveaway. (Product Review Disclaimer).
Hazelnut Frangipane and Nutella-Dark Chocolate Ganache Tart
Yields one 9-inch tart
1 batch of tart shell dough (recipe below)
1/2 recipe of Hazelnut Frangipane, (recipe below)
1/2 recipe Nutella-Dark Chocolate Ganache (recipe below)
2 tablespoons hazelnuts, chopped, for garnish
For the tart shell
90 grams (3 ounces) unsalted butter, cut into pieces
zest of 1 orange
1 teaspoon orange extract
1 tablespoon vegetable or canola oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 grams (5 ounces or 1 slightly-rounded cup) all-purpose flour (I substituted 1/4 cup of hazelnut flour for 1/4 cup flour)
For the Hazelnut Frangipane
6 tablespoons butter, at room temperature
2/3 cup sugar
3/4 cup hazelnut flour (I used Bob’s Red Mill)
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg plus 1 egg white
2 teaspoons vanilla extract
For the Nutella-Dark Chocolate Ganache
4 ounces Nutella® (hazelnut spread)
4 ounces dark chocolate chips
2 tablespoons unsalted butter
6 ounces heavy cream
pinch of salt
Heat the oven to 410 degrees F (210 degrees C).
For the tart shell. In a medium-sized ovenproof bowl, combine the butter, orange zest and extract, oil, water, sugar, and salt. Cook until the butter is bubbling and starts to brown just around the edges, approximately 15 minutes. When butter has browned, remove the bowl from oven and carefully add all the flour and stir quickly until the dough comes together and forms a ball at the center of the bowl.
Remove dough from heat and place in a 9-inch tart pan with a removable bottom. Wait a few minutes for the dough to cool and pat the dough into the shell with the heel of your hand and use your fingers to press it up the sides of the tart mold. If necessary, use a fork to reinforce the dough to the sides. (I made a double batch of the dough to make a tart in a rectangular tart pan with a removable bottom and 4 small round tart pans.)
Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 10 minutes and set aside to cool.
For the Hazelnut Frangipane. Combine the butter and sugar in the food processor and process until smooth. Add the hazelnut flour and pulse a few times until combined. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until completely smooth. Add in the vanilla extract, and pulse just to incorporate. The frangipane may be stored in the refrigerator for up to 2 days. If the chilled frangipane becomes too firm, let it sit at room temperature to soften before using. (A full recipe of this frangipane filled the rectangular tart pan and 4 small round pans.)
For the Nutella-Dark Chocolate Ganache. Place the Nutella, dark chocolate chips, and butter in a medium bowl and set aside. Combine cream and salt in a small saucepan over medium heat and bring to a barely boiling. Pour hot cream mixture over chocolate and butter and let stand for 2 minutes. Gently stir until smooth and fully incorporated. (A full recipe of this ganache filled the rectangular tart pan and 4 small round pans.)
To assemble the tart. Lower the oven temperature to 350 degrees. Fill the partially baked tart shell about halfway with the hazelnut frangipane. Bake the tart until the frangipane has become firm and golden on the outside, about 10-15 minutes. Cool completely.
Once cooled, pour the Nutella-Dark Chocolate Ganache and garnish with chopped hazelnuts.
You might also like
© Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.