Milk Chocolate Tart Brûlée with Hazelnut Crust

By The Canadian Living Test Kitchen

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Milk Chocolate Tart Brûlée with Hazelnut Crust

Nutritional Info
Per serving:about	-
cal	505505 cal
pro	9 g9g pro
total fat	32 g32g total fat
sat. fat	14 g14g sat. fat
carb	51 g51g carb
fibre	3 g3g fibre
chol	171 mg171mg chol
sodium	55 mg55mg sodium
% RDI:	-
calcium	1212 calcium
iron	1414 iron
vit A	1919 vit A
folate	2020 folate

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This tart is made for occasions that call for an elegant chocolate dessert. The crackly caramel topping encloses a smooth milk chocolate filling that beautifully complements the nuts in the pastry.

Ingredients

1/3 cup hazelnuts 1/3 1/3cup cuphazelnuthazelnuts
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
1/2 cup unsalted butter , softened1/2 1/2cup cupunsalted butter, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 egg yolks 2 2egg yolkegg yolks
1 pinch salt 1 1pinch pinchsalt
Filling:
1-1/2 cups milk 1-1/2 1-1/2cups cupsmilk
8 oz milk chocolate , chopped8 8oz ozmilk chocolate, chopped
2 oz bittersweet chocolate , chopped2 2oz ozbittersweet chocolate, chopped
3 eggs 3 3eggeggs
3 egg yolks 3 3egg yolkegg yolks
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1-1/2 tsp vanilla 1-1/2 1-1/2tsp tspvanilla
Topping:
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
Edible gold flakes Edible gold flakes

Preparation

Spread hazelnuts in single layer on rimmed baking sheet; toast in 350°F (180°C) oven until fragrant and skins crack, about 10 minutes. Let cool slightly. Transfer to towel; rub briskly to remove as much of the skins as possible. In food processor, finely grind hazelnuts with 2 tbsp (25 mL) of the flour; set aside.

In bowl, beat butter until light, about 2 minutes. Beat in sugar until fluffy; beat in egg yolks, 1 at a time, beating well after each addition. In separate bowl, whisk together hazelnut mixture, remaining flour and sa< using wooden spoon, stir into butter mixture until dough holds together, adding up to 2 tbsp (25 mL) water if dough doesn't hold together.

Transfer to work surface; knead 2 or 3 times until dough forms ball. Press into disc; wrap in plastic wrap and fefrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 1 day. Let stand at room temperature for 45 minutes.)

Press dough into bottom and up side of greased 11-inch (28 cm) tart pan with removable bottom. Freeze until firm, about 10 minutes.

Line with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 20 minutes. Remove weights and foil; bake until golden, about 10 minutes. Let cool in pan on rack.

Filling: Meanwhile, in saucepan, heat milk until bubbles form around edge. Remove from heat. Whisk in milk chocolate and bittersweet chocolate until smooth. In bowl, whisk together eggs, egg yolks, sugar and vanilla. Gradually whisk in chocolate mixture. Let stand at room temperature for 10 minutes. Pour through fine sieve into pastry shell.

Bake in centre of 325°F (160°C) oven just until bubbles rise to surface and knife inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack. Refrigerate until cold, about 2 hours. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 24 hours.)

Topping: Just before serving, sprinkle sugar evenly over top. Shield crust with strips of foil; with propane torch or under broiler, melt and caramelize sugar. Let stand at room temperature until sugar is hardened, about 10 minutes. Whip cream. Pipe rosettes or spoon along edge. Garnish with gold flakes.