Ingredients
3 tbsp cocoa powder
1/4 cup sugar
4 tbsp butter
1 each lg egg
4 oz bittersweet or semisweet cho
4 tbsp butter
1 cup dark corn syrup
1/2 cup sugar
3 each eggs
2 tbsp dark rum (optional)
Directions
ÿÿÿÿ1 x Chocolate Dough 1 c Unbleached
all-purpose fl ÿÿÿÿÿ ea Pinch salt
1/4 t baking soda ÿÿÿÿÿ ** Chocolate-Hazelnut Filling 2 c whole
Hazelnuts The already buttery flavor of the hazelnuts pairs them
naturally with the chocolate filling. Walnuts or pecans make good
variations. Mixing the Dough. Sift the dry ingredients together three
times. Rub in the butter and moisten with the egg as for Sweet Pastry
Dough. Shape into a disk, wrap, and refrigerate. Cooking the
Chocolate-Hazelnut Filling. Place the hazelnuts on a baking pan and
toast at 350 degree F until the skins are loose and come off easily,
about 10 minutes. Rub the hazelnuts in a towel to remove the skins.
Chop the hazelnuts coarsely, by hand or with a food processor.
Combine the chocolate with the butter in a small bowl. Bring a small
pan of water to a simmer and turn off the heat. Place the bowl of
chocolate and butter over the hot water and stir to melt. Combine the
corn syrup and sugar in a small saucepan. Bring to a full rolling
boil over medium heat. Remove from heat and stir in the chocolate
mixture. Beat the eggs and salt with the optional rum. Beat in the
chocolate mixture, taking care not to overbeat. Assembling. Lightly
flour the work surface and dough. Roll the dough to a 14-inch
diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the
dough, trimming away the excess. Stir the chipped hazelnuts into the
filling and pour the filling into the pan. Baking. Bake at 350 degree
F until the filling is set and the crust is baked through, about 40
minutes. Holding. Store the tart at room temperature up to 2 days.
Servings: 8 servings
Chocolate Hazelnut Tart Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to follow the history of `recipes` far back into distant history, in truth as far back as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these early records were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Moving on, we find a couple of interesting books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is popular today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. These new herbs and spices led to an outbreak in books on cooking, many of which are now in private libraries. During the next few hundred years, the powerful and rich houses competed with each other to serve up the most extravagent banquests, and because of this the best cooks and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down recipes common in their social group. By the time we get to the twentieth century, cook books were in high demand, as a result of higher levels of literacy, people having increased free time and having more disposable income. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Hazelnut Tart recipe.
