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hazelnuts flour sugar salt butter egg vanilla chocolate milk sugar salt egg yolks vanilla Creme Fraiche rice
Viewed: 45 - Published at: 2 years agoIngredients
- 1/2 cup hazelnuts, toasted and any loose skins rubbed off in a kitchen towel, then cooled completely
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 stick (1/4 cup) cold unsalted butter, cut into pieces
- 1 large egg
- 1 teaspoon vanilla
- 7 ounces semisweet chocolate, finely chopped
- 1/2 cup whole milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla
- 1 cup creme fraiche
- Special equipment: a 9- by 1-inch fluted round tart pan with removable bottom; pie weights or raw rice
Method
- Preheat oven to 350F.
- Pulse hazelnuts with flour, sugar, and salt in a food processor until finely ground (be careful not to grind to a paste), then add butter and pulse until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
- Add egg and vanilla and pulse just until mixture begins to clump.
- Press dough evenly over bottom and up side of tart pan and chill 10 minutes.
- Line tart shell with foil and fill with pie weights.
- Bake in middle of oven until pale golden along rim, about 15 minutes.
- Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more.
- Cool in pan on a rack 10 minutes.
- Reduce oven temperature to 325F.
- Put chopped chocolate in a bowl.
- Bring milk, sugar, and salt to a boil in a 1-quart saucepan over moderate heat, stirring, then pour milk over chocolate in bowl and let stand until chocolate is melted, about 1 minute.
- Whisk until smooth, then whisk in yolks and vanilla.
- Whisk in creme fraiche and pour into crust.
- Bake tart in middle of oven until just set, 20 to 25 minutes.
- Cool completely in pan on rack.
- Chill until firm, at least 1 hour, then bring to room temperature before serving.
