Milk Chocolate Tart Brûlée with Hazelnut Crust by The Canadian Living Test Kitchen

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.

Servings: 12

Ingredients:

Nutritional Info
Per serving:about	-
cal	505
pro	9 g
total fat	32 g
sat. fat	14 g
carb	51 g
fibre	3 g
chol	171 mg
sodium	55 mg
% RDI:	-
calcium	12%
iron	14%
vit A	19%
folate	20%

1/3 cup (75 mL) hazelnuts
1-1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) granulated sugar
2 egg yolks
Pinch salt
Filling:
1-1/2 cups (375 mL) milk
8 oz (250 g) milk chocolate, chopped
2 oz (60 g) bittersweet chocolate, chopped
3 eggs
3 egg yolks
1/2 cup (125 mL) granulated sugar
1-1/2 tsp (7 mL) vanilla
Topping:
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) whipping cream
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.

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