Hazelnut tart
Ingredients
- 1.5 cups all-purpose flour
- 6 oz cold unsalted butter, cubed
- 1 large egg yolk
- 3 tbsp ice water
- 0.5 tsp sea salt
- 1.5 cups roasted hazelnuts, roughly chopped
- 0.75 cup granulated sugar
- 4 large eggs
- 0.5 cup heavy cream
- 2 tbsp hazelnut liqueur (Frangelico)
- 1 tsp vanilla extract
- 0.25 tsp ground cinnamon
- 2 tbsp confectioners' sugar for dusting
Instructions
- Make tart dough: pulse flour and salt together, add cold butter cubes, pulse until breadcrumb texture. Mix egg yolk with ice water, add to flour mixture, pulse until dough just comes together. Form into disk, wrap in plastic, refrigerate 20 minutes.
- Roll dough between parchment to 0.125-inch thickness, transfer to 9-inch tart pan with removable bottom, trim edges. Prick base with fork, chill 10 minutes. Blind bake at 375°F for 12 minutes with parchment and pie weights, remove weights, bake 4 more minutes until pale golden. Remove from oven.
- Toast chopped hazelnuts in dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant and darkened slightly. Set aside.
- Whisk together granulated sugar and whole eggs in mixing bowl for 2 minutes until pale and slightly thickened. Whisk in heavy cream, hazelnut liqueur, vanilla extract, and cinnamon until fully combined.
- Distribute toasted hazelnuts evenly across par-baked tart shell. Pour custard mixture over hazelnuts slowly, filling to 0.25 inch from rim.
- Bake at 350°F for 28-32 minutes until filling is set around edges but center still has slight jiggle (about 1 inch diameter). Internal temperature should reach 165°F at center.
- Cool tart in pan on wire rack for 15 minutes, then unmold while still slightly warm. Cool to room temperature, dust with confectioners' sugar before serving.
Inspired by Jason Smith’s winning hazelnut tart. This is a plausible recreation, not the chef’s original recipe.