A Chocolate Tart …Tart au Chocolat With Crunchy Crust

When I came across this recipe it was one that I just had to share with you as it is a no bake tart with that creamy chocolate filling and a crunch base from the almond brittle which this recipe will teach you how to make as well

A really great recipe to make for that dinner party your guests will think that it took you ages to make

This great recipe is brought to you by Dulce Delight on YouTube and on the website delightdulce.com , thanks for sharing this recipe with us

Here below is a list of the ingredients you will need to make this tart plus the video tutorial to watch

Even though no sugar is added to the creamy filling and the chocolate used here is 70% this dessert is still sweet enough, mostly because of the crunchy crust that is a mixture between almond brittle and hazelnut paste. I have already taught you how to make almond brittle here and caramelized hazelnuts here but just in case I’ll teach you all over again in this episode.
This tart is not baked and the chocolate, eggs and heavy cream are enough to harden it and to create a super smooth creamy texture. If you are in a hurry and you don’t want to prepare the ingredients for the crust yourself you just have to buy a nice almond brittle and some hazelnut paste. That’s it!

Ingredients:

if you don’t want to make the brittle I’d recommend using the ‘English Toffee’ sold at Trader Joe’s. You will need 1 1/2 cups

 for almond brittle:

100g cup granulated sugar – 1/2 cup

85g light corn syrup – 1/4 cup

40ml water – 2 tbsp
pinch os salt
50g unsalted butter – 1/2 stick
1 tsp baking soda
70g chopped almonds – 1/2 cup

for hazelnut paste:

you can use store bought hazelnut paste or even hazelnut spread such as Nutella if you prefer. You will need 1/2 cup

200g granulated sugar – 1 cup

100g toasted hazelnuts – 3/4 cup

for filing: 

2 eggs

460ml heavy cream – 1 1/2 cups

340g dark chocolate (minimum 60% I used 70%)

for caramelized hazelnut:

50g granulated sugar – 1/4 cup

10 hazelnuts

Utensils: Tart pan (I used a 12″x 5″), food processor or mixer, toothpick and parchment paper or silpat.

 

Photo source 

Original recipe source: delightdulce.com