Tartine's Chocolate Hazelnut Tart

Another nice tart recipe from the Tartine cookbook!

Chocolate Hazelnut Tart (~from Tartine)

Ingredients

Topping

·       1 fully baked and cooled Sweet Tart Dough tart shell (see accompanying recipe)

·       6 ounces bittersweet chocolate, coarsely chopped

·       1/2 cup unsalted butter

·       1/4 cup Frangelico (hazelnut liqueur) or brandy (optional) (did not use this)

·       2/3 cup granulated sugar (divided)

·       3 large eggs

·       1/8 teaspoon salt

·       1/2 teaspoon grated orange zest

·       1 cup whole hazelnuts, lightly toasted and skins rubbed off (used Diamond chopped hazelnuts, and did not roast these)

Instructions

1.     Have the tart shell ready for filling. Preheat the oven to 325 degrees.

2.     Put the chocolate in a heatproof mixing bowl. In a saucepan, combine the butter, liqueur (if using) and 1/3 cup of the sugar.

3.     Place over medium-low heat and stir until the butter melts and the sugar dissolves. Pour the butter mixture over the chocolate and stir with a rubber spatula until the chocolate melts.

4.     In a large mixing bowl, combine the remaining 1/3 cup sugar, the eggs, the salt and the zest.

5.     Using a mixer fitted with the whisk attachment on medium speed or a whisk, beat the mixture until it is a very pale yellow, light and flows off the whisk in a thick ribbon when whisk is lifted out of the bowl. This will take about 3 minutes.

6.     Pour one-third of the egg mixture into the melted chocolate, whisk to lighten the mixture, and then fold in the remaining egg mixture with a rubber spatula. Pour the filling into the pastry shell and smooth the surface with an offset spatula. Arrange the hazelnuts evenly on top.

7.     Bake the tart until the surface of the filling loses some of its shine but hasn't souffleed (puffed up), 7 to 9 minutes (I baked for 9 min). Remove from the oven and let cool completely on a wire rack. Serve at room temperature.

8.     The tart will keep, well wrapped, in the refrigerator for up to 5 days.

9.     Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for 8 to 10 minutes or until the skins crack. To remove skins, rub warm nuts with a rough cloth.