Sunday, May 15, 2005

Chocolate Tart with Hazelnut Shortbread Crust

Chocolate Tart with Hazelnut Shortbread Crust (Adapted from Eating Well)

For the crust

1 cup whole-wheat pastry flour
1/4 cup all-purpose flour
1/2 cup hazelnuts, toasted and skins removed
1/4 cup granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
2 tablespoons hazelnut oil (can use canola oil instead)
1 tablespoon ice cold water

For the filling

1 tablespoon water
1 1/2 teaspoons unflavored gelatin
3/4 cup milk
2 large eggs, yolks and whites separated
1/4 cup plus 2 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
2 ounces unsweetened chocolate, finely chopped
1 tablespoon Kahlua
1/8 teaspoon cream of tartar

To prepare the crust

Preheat oven to 400 degrees.

In a food processor, add flours, hazelnuts, sugar and salt - process until nuts are finely ground. Add butter, a piece or two at a time, pulsing once or twice after each addition. Add oil and ice water and pulse just until combined. Scoop the crumbly dough into a 9" tart pan coated with nonstick spray. Press dough over the bottom and all the way up the sides of the pan. Place in the oven and bake until the crust is set and the edges are beginning to brown, about 15 minutes. Remove and let cool on a wire rack.

To prepare the filling

In a small bowl, add water and sprinkle gelatin over the top - set aside and stir once or twice while you prepare the remaining ingredients.

In a medium saucepan, add milk and heat over medium until the milk is steaming, but not boiling. Remove from the heat and cool slightly.

In a medium bowl, whisk together egg yolks, 2 1/2 tablespoons sugar and flour. Slowly whisk in 1/2 cup of the hot milk. Pour the egg yolk mixture back into the pan with the remaining milk - place back over the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 1 minute. Remove from the heat - add finely chopped chocolate and whisk until smooth and melted. Add gelatin and Kahlua, whisking until combined and smooth.

In a large mixing bowl, add egg whites and cream of tartar - beat until frothy. Increase speed to high and beat until soft peaks form - gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the chocolate mixture into the egg whites until blended. Scoop the filling onto the baked crust and smooth the top - place into the refrigerator until cold and set, about 1 to 2 hours.

Makes about 8 to 10 servings.

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