I knew the texture I wanted for this tart. I knew how chocolately I wanted it to be. I knew that I wanted toasted hazelnuts rather than a ground hazelnut torte. I could NOT find a recipe that was remotely close to what I knew I wanted though. So I made this up to go along with the pies for the Pie Party. I knew that there would be other more successful pies and tarts if this one failed miserably, so I gave it a whirl. Again, I used Gluten Free Pantry Pie Crust which sadly did NOT cut it for me. BUT, it turned out to be the most delicious filling a girl who loves chocolate could ask for.
Dark Chocolate Hazelnut Tart
12 ounces good quality dark chocolate (70%), broken into chunks
6 Tablespoons butter
5 Tablespoons nutella
2 Tablespoons half and half or non-dairy creamer
1 cup hazelnuts
First, bake the crust according to the instructions. While the crust is baking, melt the chocolate and the butter over low heat in a saucepan. Stir constantly so as not to burn the chocolate. Add the nutella and the cream and stir until just incorporated. Remove from heat.
While the chocolate is melting, toast the hazelnuts until lightly browned. Place in a brown paper bag and shake around to loosen the nut skins. With the skins removed, place the nuts in a plastic bag and using a rolling pin or a hammer, smash so that some are whole, some are halved, and some are even smaller (it’s up to you).
When the crust is slightly cooled, place all the nuts in the crust then pour chocolate mixture over the top. Spread it out with a plastic spatula. Refrigerate for at least an hour. After 1 hour, cover with plastic wrap and leave refrigerated for up to 24 hours before serving.
Check out the texture in this picture: smooth AND soft, not crisp or breaky or too oozy: