Chocolate Marquise Tart With Toasted Hazelnuts And Whipped Chantilly
|For sweet pie crust|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Pastry flour||1 3⁄4 Cup (28 tbs)|
|Butter||1 Cup (16 tbs), cut up (2 Sticks, Cold)|
|Chopped toasted hazelnuts||1⁄2 Cup (8 tbs) (For Bottom Of Shell When Assembling)|
|For marquise filling|
|Semi-sweet chocolate||20 Ounce|
|Butter||1⁄2 Cup (8 tbs), cut up (1 Stick)|
|Eggs||4 , separated|
|Hazelnut liqueur||2 Tablespoon|
|Cream of tartar||1⁄8 Teaspoon|
|For golden glaze|
|Semi-sweet chocolate||8 Ounce|
|Butter||6 Tablespoon, cut up (3/4 Cup)|
|Corn syrup||1 Tablespoon|
|Chantilly||5 Teaspoon (For Garnish)|
|Heavy cream||1 Cup (16 tbs), chilled|
|Hazelnut liqueur||1 Teaspoon|
|Confectionery sugar||2 Tablespoon, sifted|
|Cocoa powder||1 Tablespoon (For Garnish)|
|Toasted hazelnut halves||2 Tablespoon (For Garnish)|
In a bowl mix together the sugar, egg and vanilla.
Set the mixture aside.
In a food processor combine the flour and salt.
Pulse 2 to 3 times.
Add the butter to the flour and pulse until the mixture is crumbly.
Add the egg mixture and pulse until the dough comes together.
Remove the dough and form it into a ball.
Wrap it in plastic and chill it for 1 hour.
Divide the dough in half, freezing 1/2 (for up to a month) to use in another recipe.
Roll out the remaining dough to 1/8 inch thickness.
Place the dough in a 9 1/2-inch tart shell, and chill the shell for 1/2 hour.
Preheat the oven to 400°.
Prick the bottom of the tart with a fork all over, to prevent rising.
Bake the shell for 15 minutes, or until golden.
Let cool while preparing filling.
In a stainless steel bowl melt the chocolate and butter together over a hot water bath.
Whisk in the egg yolks and liqueur.
Set the mixture aside.
In a separate bowl whip the egg whites with the cream of tartar, slowly sifting in the sugar.
Beat until stiff peaks form.
Fold the egg whites into the melted chocolate.
Set the filling aside.
In the top of a double boiler over simmering water melt the chocolate, butter, and corn syrup together.
Stir in the water.
Remove the glaze from the heat.
Build the tart by first placing chopped hazel nuts into the bottom of the shell.
Use a spatula to pour the marquise filling into the tart, spreading it evenly.
With a clean spatula coat the top with the chocolate glaze, spreading the chocolate smooth, like a mirror.
Top the tart with thin streaks of melted white chocolate, if desired.
Refrigerate the tart until set, about 1 hour.
In a large bowl flavor the heavy cream with the liqueur.
Add the sugar and whisk to a fluffy chantilly.
Remove the tart from the refrigerator and slice it into 8 portions.
Garnish with cocoa powder, chantilly, and hazelnuts.