Chocolate Hazelnut Jam Tart
INGREDIENTS
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It’s time for a rush of chocolate and whenever I think of chocolate I more often than not think of hazelnuts. It’s a deep default association I have due to my affection for gianduja, the Italian perfection. While chocolate pairs so terrifically w
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My tart starts with a hazelnut spice pastry shell into which a layer of barely baked chocolate is nestled. And in keeping with my ever present desire for fruit, I add a thin layer of homemade blackberry preserves from the peak of last summer. The cru
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Bench notes:
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- Toast 1 1/4 cups of hazelnuts in a single layer in a 350 degree oven for about 10 to 15 minutes or until lightly browned and the skins look cracked. Watch them carefully as hazelnuts can turn bitter if toasted too long. Remove from the oven and wra
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- Melt the chocolate and butter in a bowl over a bain marie (or water bath) that is at a very low and slow simmer to prevent scorching.
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- The egg yolks for the filling should be at room temperature, but don’t crack them until you’re ready to use them or they will form a skin.
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- You can omit the preserves or add your own favorite, such as raspberry, apricot, black currant, plum or fig. Or maybe tuck in a small dab of caramel or some sliced bananas. When fresh berries are in season, they would be perfect. You can also add a
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