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Add a photoServings: 12
Ingredients
- Nonstick cooking spray as needed
- 2 c. flour
- 1/4 c. superfine granulated sugar
- 1/2 tsp salt
- 10 Tbsp. chilled butter cut in 1/2" pcs
- 1 x egg yolk
- 3 Tbsp. ice cool water
- 1/4 c. finely-grnd hazelnuts
- 3/4 c. whipping cream
- 1 Tbsp. hazelnut-flavored liqueur (Frangelico)
- 6 ounce bittersweet chocolate cut small pcs
- 1 lb strawberries ends trimmed
- 1/2 c. red currant jelly
Directions
- For the Tart: Spray an 11- by 8-inch tart pan with removable bottom with nonstick spray (you can also use a round 9-inch tart pan with removable bottom).
- Pulse together the flour, sugar and salt in a food processor several times to combine. Add in the butter and pulse till fine crumbs form, about 15 seconds. Add in the egg yolk, water and hazelnuts and pulse just to combine. The mix should hold its shape when squeezed between your fingers. If it's too dry and crumbly, add in another Tbsp. of water. (Alternately, place the dry ingredients in a bowl and cut in the butter with two knives or possibly a pastry blender till crumbs form. Stir in the egg yolk, water and hazelnuts.) Place a piece of plastic wrap on a work surface. Form the dough into a small rectangle and seal tightly in the plastic. Chill 1 hour. (If using a round pan, form dough into a circle.)
- Roll out the dough between 2 sheets of plastic wrap to one-eighth-inch thickness. Place in the tart pan, pressing to fill the bottom and up the sides. Chill 20 min. Prick the bottom with a fork, then bake at 400 degrees till the bottom feels hard and the tart is pale golden brown, 17 to 20 min. Remove from the oven and cold completely.
- For the Chocolate Ganache: Bring the cream to a simmer in a small saucepan, then stir in the liqueur. Remove from heat and add in the chocolate. Slowly stir till smooth.
- For Assembly: Cut the berries from the stem end down in one-eighth-inch pcs. Place the jelly in a small saucepan and heat over low heat.
- Spoon the ganache into the cooled tart shell, spreading in an even layer with a spatula. Starting in the corners, place the strawberry slices in diagonal rows, meeting in the center of the tart. Fill in with remaining rows ending in the center. (If using a round tart pan, start on the outside working in to make overlapping concentric circles.) Brush the berries with the hot jelly to glaze the tart and serve.
- This recipe yields 8 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 316 | |
| Calories from Fat 180 | 57% |
| Total Fat 20.89g | 26% |
| Saturated Fat 12.6g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 177mg | 7% |
| Potassium 164mg | 5% |
| Total Carbs 33.09g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 10.12g | 7% |
| Protein 4.46g | 7% |
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