Chocolate Hazelnut Tart
1/2 cup hazelnuts, toasted 1-3/4 cups all-purpose flour 3/4 cup granulated sugar 2 tablespoons cocoa powder 1/2 teaspoon salt 1-1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces 3 tablespoons ice water 1 jar (12 ounces) seedless raspberry jam* 4 ounces bittersweet chocolate, chopped* garnish: fresh raspberries & mint leaves
Heat oven to 350 degrees F. Have ready a 9-inchround or heart-shaped fluted tart pan with removable bottom.
Pulse nuts with 1/2 cup of the flour in a food processor until nuts are finely ground. Add remaining flour, the sugar, cocoa & salt & pulse until blended. Add butter & pulse until coarse crumbs form. Drizzle with water & pulse just until dough looks evenly moistened (it will be crumbly). Remove blade, then dough. Gather into a ball & divide in half. Roll half the dough between 2 sheets of waxed paper into a 9-inch square. Transfer to a cookie sheet & remove top sheet of paper. Place cookie sheet in freezer 15 minutes.
Meanwhile pat the other half of dough evenly over bottom & up sides of tart pan. Spread jam over bottom, then sprinkle with chocolate.
Invert chilled dough onto a cutting board & peel off paper. Cut into 1/2 inch wide strips. Arrange about 8 strips, evenly spaced, across filling, trimming & pressing strips together to fit. Too with 8 more strips, forming a lattice pattern. Press ends to edge of bottom crust.
Bake 50-55 minutes until filling is bubbly & top is set (dough firms up as it cools). Remove pan to wire rack to cool completely. To serve: Remove pan sides by placing center of pan on a small sturdy bowl & letting pan slides drop down. Garnish tart with berries & mint.
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