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
Bittersweet Chocolate Truffle Layer:
White Mocha Truffle Layer:
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
- Folate 5.0
- Calcium 5.0
- Vitamin A 10.0
