Decadent Chocolate Hazelnut Tart

Flaky pastry and super rich creamy fudgy filling equals all-time ultimate, indulgent dessert.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 7
  • servings 12
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cups heavy whipping cream
8
oz semisweet baking chocolate, chopped
1
container (8 oz) mascarpone cheese
1/2
cup Jif® Chocolate Flavored Hazelnut Spread
4
egg yolks
1 1/4
cups toasted hazelnuts

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LOCATION

Steps

  • 1 Heat oven to 450°F. Unroll pie crust; place in 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim edges. Bake 8 to 12 minutes or until light golden brown. Remove from oven to cooling rack. If crust puffs in center, flatten gently with back of wooden spoon. Cool 15 minutes.
  • 2 Meanwhile, in 2-quart saucepan, heat 3/4 cup of the cream over medium heat until bubbles begin to form around sides of pan. DO NOT BOIL. Remove from heat. Stir in chocolate until melted. Stir in 1/4 cup of the mascarpone cheese and 6 tablespoons of the chocolate hazelnut spread until well blended.
  • 3 In small bowl, beat egg yolks with fork. Gradually add about 1/4 of the melted chocolate mixture to the egg yolks, stirring constantly. Stir egg mixture back into the pan of hot chocolate cream. Cook over medium-low heat, stirring constantly for 3 to 5 minutes until mixture begins to thicken; remove from heat. Spread 1/2 cup of the chocolate mixture in bottom of cooled crust. Press 1 cup of the toasted hazelnuts into hot filling. Carefully spoon remaining chocolate filling over nuts. Refrigerate at least 1 hour or until completely cooled.
  • 4 In medium bowl, beat remaining 1 1/4 cups cream with electric mixer on high speed until slightly thickened. Slowly add the remaining mascarpone cheese and the remaining 2 tablespoons chocolate hazelnut spread. Continue beating until stiff peaks form.
  • 5 Pipe or spoon whipped cream mixture over top of cooled tart. Finely chop remaining 1/4 cup hazelnuts; sprinkle over whipped cream. Store covered in refrigerator.
  • 1 Heat oven to 450°F. Unroll pie crust; place in 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim edges. Bake 8 to 12 minutes or until light golden brown. Remove from oven to cooling rack. If crust puffs in center, flatten gently with back of wooden spoon. Cool 15 minutes.
  • 2 Meanwhile, in 2-quart saucepan, heat 3/4 cup of the cream over medium heat until bubbles begin to form around sides of pan. DO NOT BOIL. Remove from heat. Stir in chocolate until melted. Stir in 1/4 cup of the mascarpone cheese and 6 tablespoons of the chocolate hazelnut spread until well blended.
  • 3 In small bowl, beat egg yolks with fork. Gradually add about 1/4 of the melted chocolate mixture to the egg yolks, stirring constantly. Stir egg mixture back into the pan of hot chocolate cream. Cook over medium-low heat, stirring constantly for 3 to 5 minutes until mixture begins to thicken; remove from heat. Spread 1/2 cup of the chocolate mixture in bottom of cooled crust. Press 1 cup of the toasted hazelnuts into hot filling. Carefully spoon remaining chocolate filling over nuts. Refrigerate at least 1 hour or until completely cooled.
  • 4 In medium bowl, beat remaining 1 1/4 cups cream with electric mixer on high speed until slightly thickened. Slowly add the remaining mascarpone cheese and the remaining 2 tablespoons chocolate hazelnut spread. Continue beating until stiff peaks form.
  • 5 Pipe or spoon whipped cream mixture over top of cooled tart. Finely chop remaining 1/4 cup hazelnuts; sprinkle over whipped cream. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Hazelnuts can be purchased toasted. If not available at your grocery store, toast hazelnuts by spreading in an ungreased shallow pan. Bake at 350°F 6 to 10 minutes, stiriing occasionally, until light brown. If desired, rub hazelnuts to remove some of the skin.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
390),
% Daily Value
Total Fat
44g
44%
(Saturated Fat
21g,
21%
Trans Fat
1g
1%
),
Cholesterol
140mg
140%;
Sodium
115mg
115%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
  Sugars
11g
11%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company
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