Hazelnut Coffee Truffle Tart

Hazelbut Coffee Truffle Tart Author: Canadian Living Credits: Hazelbut Coffee Truffle Tart

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.

  • Portion size 16 servings
  • Credits : Holiday Best 2005

Ingredients

  • 1/3 cup hazelnuts
  • 1/2 cup icing sugar
  • 1/3 cup butter softened
  • 1 egg yolk
  • 2/3 cups all-purpose flour
Bittersweet Chocolate Truffle Layer:
  • 1/3 cup whipping cream
  • 6 oz bittersweet chocolate chopped
  • 2 tablespoons butter softened
  • 2 tablespoons hazelnut liqueur
White Mocha Truffle Layer:
  • 1/3 cup whipping cream
  • 1/4 cup fresh coffee bean
  • 6 oz white chocolate chopped
  • 2 tablespoons butter softened

Method

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.)


Nutritional facts per serving: about

  • Sodium 84 mg
  • Protein 3 g
  • Calories 272.0
  • Total fat 20 g
  • Cholesterol 47 mg
  • Saturated fat 11 g
  • Total carbohydrate 21 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hazelnut Coffee Truffle Tart

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