Update my dinner status, I'm making this tonight.
91 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 12 Servings
Total Time (median): 4 : 00 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 1 3/4 cup All purpose flour
- 2 1/2 tablespoon Hazelnuts finely ground
- 6 tablespoon Sugar
- 6 tablespoon Butter unsalted, coarsely chopped
- 1/4 teaspoon Salt
- 12 ounces Bittersweet chocolate chopped
- 1 1/4 cups Heavy cream plus extra for whipping, optional
- 1 teaspoon Vanilla extract
- 2 cups Raspberries for garnish, optional
Preparation
Oven Temp: 350F / 175C / Gas Mark 4
1. Preheat oven. Combine salt, nuts, sugar and flour. Cut in butter with knives or your fingers until you achieve a sandy texture (alternately, do this in a food processor).
2. Press into the bottom and sides of a 9-inch removable-bottom tart pan. Bake 20 minutes or until golden brown. Remove and allow to cool completely.
3. Put chocolate in a bowl large enough to accomodate the rest of the ingredients. Bring cream to a boil, then pour over chocolate. Stir until completely combined, then add vanilla.
4. Pour mixture into the tart shell. Allow to set at room temperature for about 2 hours. Serve garnished with whipped cream and/or raspberries.
