Chocolate Hazelnut Tart
Sandra Hersh of Groton, Massachusetts, describes a wonderful dinner topped off with an outstanding chocolate hazelnut tart at Mamma Maria in Boston's North End. This impressive-looking tart is easy because the crust is pressed into the pan rather than rolled out. The pastry chef serves it with candied hazelnuts and chocolate sauce.
Sandra Hersh of Groton, Massachusetts, describes a wonderful dinner topped off with an outstanding chocolate hazelnut tart at Mamma Maria in Boston's North End. This impressive-looking tart is easy because the crust is pressed into the pan rather than rolled out. The pastry chef serves it with candied hazelnuts and chocolate sauce.
- Carbohydrate 32 g(11%)
- Cholesterol 81 mg(27%)
- Fat 17 g(26%)
- Fiber 2 g(6%)
- Protein 4 g(8%)
- Saturated Fat 10 g(49%)
- Sodium 202 mg(8%)
- Calories 287
Step-by-step
- Preheat oven to 350°F.
- Pulse hazelnuts with flour, sugar, and salt in a food processor until finely ground (be careful not to grind to a paste), then add butter and pulse until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Add egg and vanilla and pulse just until mixture begins to clump.
- Press dough evenly over bottom and up side of tart pan and chill 10 minutes.
- Line tart shell with foil and fill with pie weights. Bake in middle of oven until pale golden along rim, about 15 minutes.
- Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool in pan on a rack 10 minutes.
- Reduce oven temperature to 325°F.
- Put chopped chocolate in a bowl.
- Bring milk, sugar, and salt to a boil in a 1-quart saucepan over moderate heat, stirring, then pour milk over chocolate in bowl and let stand until chocolate is melted, about 1 minute.
- Whisk until smooth, then whisk in yolks and vanilla.
- Whisk in crème fraîche and pour into crust.
- Bake tart in middle of oven until just set, 20 to 25 minutes.
- Cool completely in pan on rack.
- Chill until firm, at least 1 hour, then bring to room temperature before serving.
A Slice of Boston: My Chocolate Hazelnut Tart Adventure
The aroma of freshly baked pastry always transports me. It's a smell that conjures up memories of cozy kitchens, family gatherings, and the simple pleasure of enjoying something truly delicious. This particular aroma – rich, chocolatey, with a subtle hint of hazelnut – brings back one evening in particular. It was a business trip to Boston, a whirlwind of meetings and presentations, and I was craving something to break the tension. A colleague, sensing my need for a break, suggested we grab dinner in the North End. Mamma Maria, a charming Italian restaurant, was his choice. I had no idea what culinary delight awaited me.
The food was phenomenal, a vibrant tapestry of flavors, but it was the dessert that stole the show: a chocolate hazelnut tart. It wasn't just a dessert; it was a masterpiece. The flaky crust, the intensely rich chocolate filling, the delicate crunch of hazelnuts – it was a symphony of textures and tastes that danced on my tongue. It was the perfect ending to a long and stressful day. The memory of that exquisite tart stayed with me long after I’d left Boston. I knew I had to recreate it.
I’m not a professional baker, not even close. My culinary skills are more akin to “enthusiastic amateur” than “master chef.” But the memory of that tart was a powerful motivator. I scoured the internet, searching for a recipe that captured the essence of that divine dessert. After a few failed attempts (let’s just say some experiments were… less successful than others!), I finally found a recipe that seemed promising. I tweaked it slightly, based on my own palate and my very limited baking skills. It’s not an exact replica of Mamma Maria’s masterpiece, but it’s pretty darn close.
What I love most about this recipe is its simplicity. The crust is made by pressing the dough into the pan, no rolling required – a lifesaver for a baker who’s more comfortable with a laptop than a rolling pin. The filling is equally straightforward, a rich blend of chocolate, milk, and crème fraîche that comes together effortlessly. The candied hazelnuts add a delightful textural contrast, a little bit of crunch to complement the creamy filling. This tart is as much about simplicity as it is about decadence. It’s a dessert that’s both impressive and achievable, something you can make for a special occasion, or simply as a treat for yourself after a long day.
Making this tart became more than just a baking project; it became a way to reconnect with that delightful memory in Boston. Each step – from pulsing the hazelnuts in the food processor to the satisfying crackle of the crust in the oven – brought me closer to that magical evening. And when I finally tasted the finished product, the rich chocolate and hazelnut flavors transported me straight back to the warm, inviting atmosphere of Mamma Maria. It’s more than just a tart; it’s a reminder that even the simplest pleasures can bring the greatest joy.
So, if you're looking for a dessert that’s both delicious and surprisingly easy to make, I highly recommend giving this chocolate hazelnut tart a try. It's the perfect way to end any day, whether you're celebrating a special occasion or simply indulging in a little bit of self-care.
