Ultra-Nutty Tart with Chocolate Glaze

Recipe:

Ingredient Notes:

• Nuts. I made this tart using a mix of nuts – almonds, walnuts, hazelnuts, and cashews. You can reduce the set to the nuts available to you or even choose just one type.
  If you are going to make this tart with pure hazelnuts, I recommend pre-roasting them in the oven – this way, their characteristic flavor will open up much better.
• Chocolate. Combined with a confidently sweet filling, I recommend using dark chocolate with a cocoa content of 50% or higher. Whether it’s chips or a bar – it doesn’t matter.
• Butter. For both the dough and the glaze, we use unsalted butter with a fat content of 80% or higher.
• Eggs. The calculation in the recipe is for medium-sized, which weigh about 50-55 g without the shell.
  Only the yolk goes into the dough – this ensures its greater tenderness and crumbliness compared to dough made with a whole egg.
• Flour. Regular all-purpose flour will work great. If you have so-called cake flour with a protein content of about 8-9% – it’s absolutely perfect. But leave the strong bread flour for bread – it makes shortcrust pastry tough.
• Cream. Only heavy cream is suitable – 30% fat and higher.
• Sour cream. Here you need a fat content of 20% and higher. If desired, the sour cream in the filling can be replaced with the same heavy cream.
• Lemon. Lemon juice in the filling balances the sugar, and lemon zest gives a characteristic aroma.

Let’s start cooking!

Make the crust. In a food processor, pulse the flour, sugar, salt, and butter together until the mixture resembles coarse crumbs. Alternatively, you can rub the ingredients together with your fingers.

Add the egg yolk and sour cream. Knead the dough in the food processor.

Wrap the dough in plastic wrap and refrigerate it while you prepare the filling.

In a food processor, chop the nuts for the filling as finely as possible, but not into a powder.

Add the sugar and mix.

In a separate bowl, whisk together juice and zest of 1 lemon, eggs, and sour cream until smooth.

Combine the sour cream mixture with the nuts.

Remove the dough from the refrigerator and peel off the plastic wrap. Roll the dough out to a diameter that is 3–4 cm larger than the pan, leaving extra for the sides. Place the dough in the pan and press it against the sides. Trim off the excess dough from the top.

Spread the filling evenly over the base.

Bake in a preheated 200°C (400°F) oven for 30 minutes. The filling should set and lightly brown on top.

Remove the tart from the oven and let it cool.

Prepare the glaze. Melt the chocolate and butter together in a double boiler, then stir in the hot cream until smooth.

Pour the glaze over the cooled tart. Let it set.

Slice and serve.

Enjoy!

This Ultra-Nutty Tart with Chocolate Glaze recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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