Chocolate Tart with Chocolate Graham Cracker-Hazelnut Crust

Chocolate Tart with Chocolate Graham Cracker-Hazelnut Crust

This post is really about the crust. The filling is the same as the original chocolate tart I posted about a while ago, which I will reiterate for you here. But the crust on this one, well, let’s just say it may have been a stroke of genius on my part, no biggie. 😉 Basically it came about when I was browsing the flour aisle at the supermarket and found ground hazelnut meal/flour. Now I’ve long been a fan of almond meal but have never seen hazelnut meal before, so of course with absolutely no idea of what I would do with it, I just knew I had to get some. Then yesterday, while planning the menu out for a little ladies’ night get-together I was having, I had my eureka moment. Nutella (chocolate + hazelnut) = delicious so Chocolate Graham Cracker-Hazelnut Crust = amazing! There you have it. The infinitely unimportant story behind my crust. Now on to the important part, telling you how make it. Thank me later!

Recipe:

Chocolate Tart with Chocolate Graham Cracker-Hazelnut Crust:

Serves 8-10 (depending on how generous you’re feeling)

Crust:

3/4 cup finely ground chocolate graham crackers (or other chocolate cookies)

3/4 cup hazelnut meal (alternatively, you can grind your own. Remove the skin on the Hazelnuts first though by rubbing them in a towel.)

4-5 tbsp unsalted butter, melted

Filling:

1/2 cup heavy cream

3/4 cup milk (I used 1% milk with great success)

9 oz bittersweet chocolate (not more than 65% or the tart will be extremely bitter)

1 tsp vanilla extract

2 large eggs

1/4 tsp salt

  1. Preheat your oven to 350˚F.
  2. In a large bowl, combine the ground graham crackers, ground hazelnuts  and butter. Stir together until they are fully combined and the crumbs look very wet.
  3. Press the mixture into a 9-in round tart pan (preferably with removable bottom).
  4. Bake for 10 minutes and allow to cool for  15-20 minutes.
  5. In a small saucepan, combine the cream and milk. Bring to a boil.
  6. Pour the hot mixture over your chocolate and stir until the chocolate is fully melted.
  7. In a small bowl, whisk together the eggs, vanilla and salt. Add a couple tablespoons of the hot chocolate mixture to your egg mixture, whisking vigorously to temper the eggs.
  8. Pour the tempered eggs into the chocolate mixture and whisk.
  9. Pour the filling into the pie crust.
  10. Bake for 20-25 minutes. The filling will remain wobbly and will firm up as it cools.
  11. Serve room temperature with a simple whipped cream on the side. This pie is best enjoyed the day it is made!

US or EU (no flour used)

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