Chocolate Hazelnut Tart

By Stef -

So this recipe is great, but has been perplexing. I've made it twice and have had to triple the cooking time each time or else it's raw. I don't know if it's because I have a new oven or because this is a Tartine recipe, which means all their recipes only turn out at sea level, but it's very strange. Anyway, once it's fully cooked, it's great. I left the orange zest out the second time I made it since Jared doesn't like chocolate and fruit mixed, but even he thought that it tasted better with the zest. This gets a 7.

  • 1 fully baked and cooled Sweet Tart Dough tart shell This recipe is in the Tartine cookbook, but any good tart crust recipe will do. 
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup unsalted butter
  • 1/4 cup Frangelico (hazelnut liqueur) or brandy (optional) I used about 2 TBS brandy
  • 2/3 cup granulated sugar (divided)
  • 3 large eggs
  • 1/8 teaspoon salt
  • 1/2 teaspoon grated orange zest
  • 1 cup whole hazelnuts, lightly toasted and skins rubbed off I used a bag of chopped hazelnuts with the skins off and not toasted. Because I'm lazy.

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