Chocolate Raspberry Hazelnut Tart
Prep Time: 40 mins | Cook Time: 30 mins | Course: Dessert | Yield: 8
Chocolate bits in a hazelnut crust with a tart raspberry filling and a dark chocolate custard come together in beautiful layers in this lovely tart. Recipe inspired by Crumbs and Caramel. https://crumbsandcaramel.com/chocolate-hazelnut-tart/#more-273
Hazelnut Shortbread Crust:
1 cup hazelnut flour
1 cup flour
¼ cup powdered sugar
¼ tsp salt
½ cup coconut oil, softened, not melted
35 gram dark chocolate raspberry flavored candy bar, chopped (or 3 Tbsp bittersweet chocolate chips)
Preheat oven to 350*. In a food processor, pulse the hazelnut flour, flour, powdered sugar and salt together. Pour in the softened coconut oil and chocolate bar chunks/chocolate chips and pulse together until chocolate is blended in fine and dough has come together. Press into a 9” tart pan/pie plate, pressing up the sides with your hands and smoothing over all with a flat bottomed cup. Chill for 30 minutes. Prick pastry with a fork and bake for 15 minutes. Remove from the oven and let cool.
Raspberry Filling:
12 oz frozen raspberries
3 Tbsp lemon juice
¼ cup cornstarch
¼ cup sugar
2 Tbsp framboise raspberry liqueur, optional
Mix raspberries, lemon juice, cornstarch and sugar together in a medium sized saucepan. Mix to incorporate and cook over medium heat until thickened, about 5 minutes, turn off the heat and add framboise. Pour into a blender and puree until the seeds are small (or strain the seeds out if desired). Spoon filling into cooled pie crust.
Chocolate Custard Filling:
2 cups milk, or plant based
¼ cup cornstarch
¼ cup sugar
⅓ cup cocoa powder
¼ tsp salt
1 tsp vanilla
1 Tbsp frangelico hazelnut liqueur (or kahlua), optional
1 cup bittersweet chocolate chips
1 cup fresh raspberries, for garnish and serving
Heat milk in a medium saucepan over medium low heat. Mix the cornstarch, sugar, cocoa powder and salt in a quart sized mixing/measuring bowl. Mix in the milk one ladleful at a time until you have a smooth pouring consistency. Pour back into the saucepan of hot milk. Cook a couple of minutes until thickened. Turn off heat and stir in the vanilla, hazelnut liqueur (if using) and chocolate chips until smooth. Pour over the raspberry layer and smooth into concentric circles. Garnish with raspberries after the tart has cooled.
