Chocolate-Hazelnut Tart
With a crunchy hazelnut crust and a smooth, creamy bittersweet-chocolate ganache filling, this is an impressive tart that requires surprisingly little effort.Slideshow:Pies and Tarts
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Recipe Summary
Ingredients
Directions
Make Ahead
The tart can be refrigerated for up to 4 days.
Notes
To toast and skin hazelnuts, preheat the oven to 350 degrees. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until golden and the skins blister. Let cool slightly, then transfer the hazelnuts to a kitchen towel and rub off the skins. Let cool.
Suggested Pairing
再配上甜,dried-fruit-scented也有。