Chocolate-Hazelnut Tart

Hiya blogger friends, I’m back!! I had taken a bit of a hiatus from blogging just before Thanksgiving. Well, it was all good, took a wonderful trip to a tropical paradise with the family for the week of Thanksgiving, and right after, visited with ma-in-law and relatives in the cold and frozen North called Canada.

I  love this time of year when there is just so much going on. Dinner parties, cookie exchanges, concerts, lunch with girlfriends, Christmas parties and a whole lot more. I don’t really get bogged down with shopping or gift-giving, but oh how I love to bake and entertain during the holiday season! Right now, I’ve got the Nutcracker music blaring, filling the room with the joy and excitement of Christmas. I’ve been baking up a storm lately, but I’ll have to be honest here, what I’m about to post was a bit of a flop! I was bringing dessert to a luncheon that we had been invited to.  I had used my tart pan with removable bottom before on a myriad of occasions, with absolutely no problems.  I had made this tart a couple of times before in a pie pan.  I wanted the rippled effect this time, and boy did I pay for it!  It was a HUGE flop!  In hindsight, perhaps the tarts I had prepared before, did not have as much liquid as this one did?  When I peeked into the oven half-way through, I noticed the liquid part seeping from the pan (thankfully I had laid it on a baking sheet), or I’d have a right royal mess in my oven.  There was nothing I could do except watch and wait till the end :(. There’s also the possibility that I had not placed the removable part the right way up. The good news? It did not look too bad, so I did end up taking the tart to the luncheon, minus the custardy bits :). It is a rich tart, so a little bit goes a long way. I served it up with a dollop of fresh cream.  Now for this very simple tart recipe.  Courtesy, Giada De Laurentiis.  WordPress have made several changes lately, and for whatever reasons, my font changed and with the free version, you don’t have too many options to change, so it looks like I may have to succumb and finally pay to get the better version 🙂

Ingredients

  • 1/2 cup sugar

  • 2 tablespoons all-purpose flour

  • 3 eggs, beaten

  • 1 1/2 cups peeled, chopped, and toasted hazelnuts

  • 8 ounces bittersweet chocolate chips (about 1 cup)

  • 1 cup corn syrup (I used the lite version)

  • 2 tablespoons butter, melted

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 store bought frozen pie crust, defrosted or home-made

Directions

  1. Pre-heat the oven to 325 degrees F.

  2. In a large bowl, mix together the sugar and the flour

  3. Add the eggs, hazelnuts, chocolate chips

  4. Add corn syrup, butter, vanilla and salt.  Stir well

  5. Pour the mixture into the pie crust.  Bake for 1 hour

Cool the tart for at least 30 minutes before serving.  Serve plain, or with a dollop of fresh cream.

I’m bringing this tart to the fun and fiesty group at Angie’s.

There are bound to be throngs at the party waiting to show their holiday presentations.  I’ve seen some already, and they are just amazing!  Today, our co-hosts are Indu and Jhuls.

50 comments

  1. I had a similar disaster with my ginger bundt cake last week. It cooked so unevenly and by the time the centre was cooked the sides were burnt. Then it wouldn’t come out of the silicone bundt pan and broke in half. Like you, I saved the day. Crumbled up the unburnt bits and packed them into buttered individual pudding basins. Chilled overnight in the fridge and then turned them out and served them warm with some brandy cream.

    Liked by 1 person

    1. Yes, I was following your ginger bundt cake failure on FB, such a bummer isn’t it? But you managed to come up with a wonderful dessert as a result as if by magic :). Good on you, the individual puddings sure must have tasted wonderful with the brandy cream 🙂

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    1. Thanks Judi, yes we certainly have our moments in the kitchen don’t we? 🙂 I’m still so bummed about the baking blunder though, as I’ve made many wonderful desserts in that tart tin, but can’t for the life of me figure out what went amiss. I’m thinking perhaps it had a lot more liquid than other desserts. Thanks for stopping by 🙂

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    1. Hiya Fae, and thanks for stopping by. Yes, I too have missed a whole lot, but I’m back on track now, and hopefully will get to catch up with everyone. Travel does have its good times, but sometimes it is so hard to get back in the swing of things, isn’t it?

      Liked by 1 person

  2. I think this is known as snatching victory from the jaws of defeat! Glad it all worked out well in the end, Loretta, Your tart looks wonderful – what a waste of delicious chocolate and hazelnuts otherwise! And welcome back!

    Liked by 1 person

    1. Thanks Selma, I like your expression, and yes did manage to salvage it thankfully. Any idea why it might have seeped through like it did? I’ve made many tarts in the pan before, and the only reason I think it flopped, is because there might have been too much liquid? Who knows…..

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      1. Well, since you ask…when the filling is very liquid, you should probably blind bake the crust for a few minutes to harden it and also, I can;t tell if perhaps the pastry wasn’t thick enough. Could you tell if the liquid seeped through the pastry or whether it overflowed?

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      2. No, I was hoping someone would come along and solve my mystery, I’m always up for suggestions and constructive criticisms. :). Anyway, yes, perhaps I should have blind baked it first for a few minutes. The liquid seeped through the removable bottom and the crust. If you have a tart pan with a removable bottom, you’ll know what I’m talking about. My feeling is there might have been too much liquid. or, there are two sides to the removable bottom, one is slightly dome-shaped, the other more like a lip that would keep the ingredients intact. It was a custardy mess on my baking sheet, I was afraid it would taste too dry, but it didn’t. Thanks for getting back to me anyway. 🙂

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    1. Thanks Naina, wish you and your family a wonderful Christmas in Denmark :). Would love to see a post on your blog sometime featuring Denmark and how Christmas is celebrated there 🙂

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  3. So happy to see a post from you today, Loretta! Looks like you figured things out… and thank goodness, because this tart looks scrumptious! Chocolate and hazelnut are meant to go together. 🙂 This appears to be the perfect dessert to grace a holiday table!

    Liked by 1 person

    1. Thanks Nancy, you’re so kind. I messed around with some of the settings, but it is still quite not right, and I am given to understand that I don’t have too many options on the free version. So, like you, I must succumb and go for broke :). Happy Holidays to you and your family in Michigan 🙂

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    1. Well, it was a flop because the custard part seeped out from the removable bottom part of the tart pan. I’ve used the tart pan many times before, but have never had this happen. Ive also made this dessert before, but usually in a pie pan. Like I said in my post, I wanted the crinkled look, but definitely paid for it. So glad you are pining, it is a wonderful tart. thanks for stopping by, Giramuk.

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  4. I am happy to hear about your trips, Loretta. 🙂 This tart looks so enticing. I need to have a slice, please. What do you think should I have? A cup of tea or a glass of milk? 😀

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      1. Did the custard spill out over the top or did it seep out of the bottom through the pastry?
        If it spilled out over the top, chances are you just need to put less in next time, custard can expand a lot when it bakes so it’s always good to leave a good amount of space for that.
        If it seeped through the pastry I’m not too sure what the problem would be, did the pastry hold up okay on the bottom? The only thing I could think for that would be the pastry might not have been cold enough, but I still can’t imagine how that would cause custard to seep through!

        Liked by 1 person

      2. Thank you Michelle for taking the time to write that. I was hoping folks would comment on my baking blunder :). First, yes Selma from Selma’s Table too asked if it spilled over the top, but no it didn’t. If you have a tart pan with a removable bottom, you’ll know that there are 2 sides to the bottom. One appears to be slightly dome shaped, and the other side appears to have a lip. I’ve tried both before and it did not make a difference. However when I’ve baked before I think the contents weren’t as liquidy. It seeped through the pastry and out the removable part of the pan. The pastry was just fine, there were no tears or anything, you have to be real careful when covering the pan, as it has all the nice crinkled edges. So you can imagine my frustration when I peeked in and saw the custard oozing from the bottom. 🙂

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  5. Loretta, despite the problems the tart is beautiful, and sounds like it’s really delicious. I love chocolate and hazelnut combined, creamy custard, chocolate and hazelnuts makes for a wonderful dessert. it looks great!!

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      1. I know the a,lot of them. I just amused myself reading recipes. Thanks. I planning on reblogging GF recipes this and I have cranberry zucchini bread that is delicious I want to add when time allows.

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