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Dark Chocolate and Hazelnut Tart with Raspberry and Pink Peppercorn Coulis
Sumptuous with a spicy surprise

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Dark Chocolate and Hazelnut Tart with Raspberry and Pink Peppercorn Coulis

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Ingredients

Adjust Servings:
For the hazelnut pastry:
125 g Plain flour
50 g Icing sugar
50 g Hazelnuts blanched
Salt
80 g Butter cold and diced
1 Egg yolks
1-2 tbsp Cold water
For the dark chocolate filling:
300 ml Double cream
125 ml Whole milk
210 g Dark chocolate
2 Large eggs
50 g Caster sugar
1/4 tsp Salt
1/2 tsp Vanilla extract
2 tbsp Frozen raspberries
For the raspberry coulis:
200 g Raspberries
200 g Caster sugar
2 tsp Lemon juice
2 tsp Pink peppercorns
Cuisine:

Ingredients

  • For the hazelnut pastry:

  • For the dark chocolate filling:

  • For the raspberry coulis:

Directions

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This tart emphasizes the simplicity of molten dark chocolate. Blended with thick double cream and a pinch of vanilla extract, a dark chocolate ganache sets in a short, buttery hazelnut pastry. The combination is given depth and freshness by a scattering of frozen raspberries on top.

The coulis has been enhanced with crushed pink peppercorns. They emphasise the natural sharpness of the raspberries and work wonderfully with dark chocolate.

Start by making the raspberry coulis, put the raspberries, sugar, lemon juice and peppercorns in a small bowl, stir well and leave for 1 hour to macerate.

Dark Chocolate and Hazelnut Tart with Raspberry and Pink Peppercorn Coulis
Dark Chocolate and Hazelnut Tart with Raspberry and Pink Peppercorn Coulis

After this time, push the mixture through a sieve into a bowl using the back of a spoon, until you’re left with a sieve full of seeds and a bowl full of raspberry coulis. Chill in the fridge until needed.

To make the pastry for the tart, sift the flour and icing sugar into a food processor and add the hazelnuts and salt. Blitz the hazelnuts with the flour to fine crumbs. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs – don’t overmix.

Add the egg yolk and pulse again, then add the water 1 tablespoon at a time until the dough just comes together. Shape the dough into a flat disc, wrap in cling film and chill for 30 minutes in the fridge.

Roll the dough out on a floured work surface to a thickness of around 0.5 cm. Use a loose-bottomed tart tin, pressing the pastry into the corners. Trim the pastry to 1 cm above the edge of the tin. Chill the case in the fridge for 30 minutes.

Preheat the oven to 160°C. Prick the bottom of the pastry case with a fork, then line with greaseproof paper and baking beans. Bake in the oven for 25 minutes, then remove the paper and beans, return the case to the oven and reduce the heat to 150°C. Bake for a further 10 minutes.

Remove the pastry case and turn the oven back to 160°C. Meanwhile, make the filling. Place the milk and cream in a saucepan and bring to just below boiling point. Stir in the chocolate and leave to melt, then stir to combine.

In a large bowl, whisk together the eggs, sugar, salt and vanilla. Gradually add the molten chocolate mixture, whisking constantly. Pour this mixture into the baked pastry case and put it into the oven.

Bake for 25–30 minutes, until the filling has only a slight wobble. Scatter over the frozen raspberry pieces and leave to cool on a wire rack before removing from the tin.

To serve, dust the tart with a little icing sugar around the edges. Cut into slices and place one on each plate, garnish with some raspberry coulis alongside the tart.

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