CHOCOLATE-HAZELNUT TART

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart. Examples of tarts include jam tarts, which may be different colours depending on the flavour of the jam used to fill them, and the Bakewell tart.
The categories of 'tart', 'flan', and 'pie' overlap, with no sharp distinctions, though 'pie' is the more common term in the United States. The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.

                                               

                                    CHOCOLATE-HAZELNUT TART

ACTIVE: 45 min I TOTAL: 3 hr 35 min I SERVES: 6 to 8

FOR THE CRUST

1/2 cup blanched hazelnuts

1 cup all-purpose flour, plus more for dusting

2 tablespoons sugar

1/4 teaspoon salt

6 tablespoons cold unsalted

butter, cut into small pieces

1 large egg, beaten

1/2 teaspoon vanilla extract

FOR THE FILLING

2 tablespoons cornstarch

2 cups heavy cream

3/4 cup chocolate-hazelnut spread 

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1. Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes. Let cool. Transfer Уз cup nuts to a food processor. Add the flour, sugar and salt; pulse until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and vanilla; pulse until the dough starts to come together.

2. Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve.

3. Roll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.

4. Preheat the oven to 350°. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden brown all over,

15 to 20 minutes. Cool completely on a rack.

5. Meanwhile, make the filling: Whisk the cornstarch into V* cup cream in a bowl. Combine the remaining 1% cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about

2 minutes. Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts.