Anyone who is familiar with Nutella or candies such as Ferrero Rocher knows that chocolate and hazelnuts were made for each other. This tart recipe from Anthony Bourdain’s Les Halles Cookbook takes that flavor combination to a rich and decadent level: dark chocolate and hazelnuts mixed with butter and cream and chilled in a sweet, buttery baked shell. These little tarts are good for a snack, party food, or as a dessert.
Les Halles Chocolate Hazelnut Tart
- 1 cup flour
- 1/2 cup butter
- 1 egg
- 1/2 cup sugar
- a few drops of vanilla extract
Cream the butter, then plop it into a bowl with the flour. Use a wooden spoon to quickly mix the two ingredients. Make a well in the center of the mixture and add the egg, sugar, and vanilla. Using a pastry blender, combine the mixture into a dough. Roll it into a ball and let it sit in the fridge for at least an hour. The Bourdain recipe calls for a 10-inch tart pan, which I don’t have, so we’re going to miniaturize the tarts and use a muffin tin. This has an added bonus of making the dough a little easier to work with because we won’t be using such large pieces – plus, single serving desserts are fun, don’t you think? Just poke a few holes in the bottom of each cup and bake at 375 for 10-15 minutes.
- 8 ounces dark chocolate
- 3 ounces butter
- 2 cups heavy cream
- 2 egg yolks
- 5 ounces hazelnuts (just a little more than a cup)
Chop your chocolate up and put it in a mixing bowl along with the butter. In a small pan, bring the cream to a boil, then pour the boiling cream over the chocolate and butter. Let the mixture sit for five minutes, then add the egg yolks and mix well. Stir the hazelnuts into the chocolate mixture. Pour the mixture into the tart shells. Let sit for 2 hours in the fridge before serving. Top with a bit of chopped hazelnut, and enjoy!