Chocolate Tart with Hazelnut Crust and Sea Salt

A dark, creamy chocolate tart with a crisp hazelnut crust and a sprinkle of sea salt. It makes a great dessert after a festive meal or with coffee.

By yumbelo · 8 servings · 110 minutes

Ingredients

• 250 g plain flour
• 50 g ground hazelnuts
• 50 g icing sugar
• 1 pinch salt
• 125 g cold butter
• 1 pc egg (size M)
• 200 g dark chocolate (min. 70% cocoa)
• 250 ml double cream
• 30 g butter
• 2 pc eggs (size M)
• 60 g sugar
• 1 tsp vanilla extract
• 30 g flaked hazelnuts
• 1 pinch sea salt flakes

Method

1. Mix the flour, ground hazelnuts, icing sugar and salt in a bowl. Add the cold butter in pieces and the egg, and quickly knead into a smooth dough. Wrap in cling film and chill for 30 minutes.
2. Preheat the oven to 180 °C, top and bottom heat. Roll out the dough on a little flour and line a greased tart tin with a 26 cm diameter with it, press the edge down and prick the base several times with a fork.
3. Line the tin with baking paper, fill with pulses or baking beans and blind bake for 15 minutes. Remove the paper and filling and bake the base for a further 5 minutes. Let it cool on a wire rack and reduce the oven temperature to 160 °C.
4. Coarsely chop the chocolate. Bring the cream and butter briefly to the boil in a saucepan, remove from the heat, add the chocolate and let stand for 2 minutes, then stir until smooth.
5. Whisk the eggs with sugar and vanilla extract and stir into the chocolate mixture until a smooth cream forms.
6. Pour the cream onto the pre-baked base, smooth it out and bake at 160 °C, top and bottom heat, for 20 to 25 minutes, until the centre still wobbles slightly.
7. Let the tart cool for about an hour, then chill for at least 2 hours.
8. Toast the flaked hazelnuts in a dry pan until golden brown. Sprinkle the tart with them and the sea salt flakes and cut into 8 pieces.