Dark Chocolate Tart with Hazelnut Crust and Sea Salt

Eine dunkle, cremige Schokoladen-Tarte mit knuspriger Haselnusskruste und einer Prise Meersalz. Sie passt als Dessert nach einem festlichen Essen oder zum Kaffee.

By yumbelo · 8 servings · 110 minutes

Ingredients

• 250 g wheat flour
• 50 g ground hazelnuts
• 50 g powdered sugar
• 1 Prise salt
• 125 g cold butter
• 1 Stück egg (size M)
• 200 g dark chocolate (at least 70% cocoa)
• 250 ml cream
• 30 g butter
• 2 Stück eggs (size M)
• 60 g sugar
• 1 TL vanilla extract
• 30 g sliced hazelnuts
• 1 Prise flaky sea salt

Method

1. Mix the flour, ground hazelnuts, powdered 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 pan with a 26 cm diameter with it, press the edges and prick the base several times with a fork.
3. Line the pan with baking paper, fill with dried beans or baking weights and blind bake for 15 minutes. Remove the paper and filling and bake the base for another 5 minutes. Let it cool on a rack and reduce the oven temperature to 160 °C.
4. Roughly chop the chocolate. Bring the cream and butter to a brief 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 center still wobbles slightly.
7. Let the tart cool for about an hour, then chill for at least 2 hours.
8. Toast the sliced hazelnuts in a dry pan until golden brown. Sprinkle the tart with them and the flaky sea salt, and cut into 8 slices.