Hazelnut Coffee Truffle Tart

By The Canadian Living Test Kitchen

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Hazelnut Coffee Truffle TartThis tart is more candy than dessert and is best served in small 1 inch (2.5 cm) wide slices along with a cup of coffee. Garnishes such as drizzled chocolate, sliced hazelnuts or a light sprinkling of Hazelnut Brittle (recipe below) are lovely ways to finish it off.1 user reviews.

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Hazelnut Coffee Truffle Tart
Photography by Yvonne Duivenvoorden

This recipe makes 16 servings

Nutritional Info
per serving: about	-
cal	272272 cal
pro	3 g3g pro
total fat	20 g20g total fat
sat. fat	11 g11g sat. fat
carb	21 g21g carb
fibre	1 g1g fibre
chol	47 mg47mg chol
sodium	84 mg84mg sodium
% RDI:	-
calcium	55 calcium
iron	66 iron
vit A	1010 vit A
folate	55 folate

This tart is more candy than dessert and is best served in small 1 inch (2.5 cm) wide slices along with a cup of coffee. Garnishes such as drizzled chocolate, sliced hazelnuts or a light sprinkling of Hazelnut Brittle (recipe below) are lovely ways to finish it off.

Ingredients

1/3 cup hazelnuts 1/3 1/3cup cuphazelnuts
1/2 cup icing sugar 1/2 1/2cup cupicing sugar
1/3 cup butter , softened1/3 1/3cup cupbutter, softened
1 egg yolk 1 1egg yolkegg yolks
2/3 cup all-purpose flour 2/3 2/3cup cupall-purpose flour
White Mocha Truffle Layer:
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
1/4 cup fresh coffee beans 1/4 1/4cup cupfresh coffee beancoffee beans
6 oz white chocolate , chopped6 6oz ozwhite chocolate, chopped
2 tbsp butter , softened2 2tbsp tbspbutter, softened
Bittersweet Chocolate Truffle Layer:
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
6 oz bittersweet chocolate , chopped6 6oz ozbittersweet chocolate, chopped
2 tbsp butter , softened2 2tbsp tbspbutter, softened
2 tbsp hazelnut liqueur 2 2tbsp tbsphazelnut liqueur

Preparation

In small baking pan, toast hazelnuts in 350°F (180°C) oven until fragrant and skins crack, about 8 minutes. Transfer to tea towel; rub briskly to remove as much of the skins as possible. Transfer to food processor; pulse until finely ground. Set aside.

In large bowl, beat sugar with butter until fluffy; beat in egg yolk. In small bowl, whisk flour with ground hazelnuts; pour over butter mixture and stir to combine. Press onto bottom and sides of 14- x 4-inch (35 x 10 cm) rectangular or 9-inch (23 cm) round tart pan with removable bottom. Refrigerate until firm, about 1 hour.

Line tart shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until golden, about 15 minutes. Remove foil and weights; bake until dark golden, about 5 minutes. Let cool on rack.

White Mocha Truffle Layer:
Meanwhile, in saucepan, heat cream with coffee beans just until boiling; remove from heat and let stand for 1 hour.

Strain cream into white chocolate in bowl. Place over saucepan of hot (not boiling) water and melt, whisking, until smooth. Whisk in butter; scrape over crust, spreading evenly. Refrigerate until firm, about 1 hour.

Bittersweet Chocolate Truffle Layer: In saucepan, heat cream just until boiling; pour over bittersweet chocolate in bowl and whisk until smooth. Whisk in butter and liqueur; scrape over crust and spread evenly, smoothing top. Refrigerate tart until firm, about 2 hours. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 2 days.)

Additional information : In small heavy saucepan, stir together 1/2 cup (125 mL) granulated sugar, 1/4 cup (50 mL) water and pinch cream of tartar; bring to boil over medium heat. Cook, without stirring but brushing down side of pan occasionally with brush dipped in water, until light tea colour, about 9 minutes.

Stir in 1/2 cup (125 mL) toasted hazelnuts. Spread over greased rimmed baking sheet; let cool to room temperature.

Break brittle into pieces and coarsely chop. (Make-ahead: Store in airtight
container for up to 1 week.)

Makes 1 cup (250 mL)

Per 1 tbsp (15 mL): about 47 cal, 1 g pro, 2 g total fat (trace sat. fat), 7 g carb, trace fibre, 0 mg chol, 0 mg sodium. % RDI: 1% iron, 2% folate.

Source : Holiday Best 2005