Chocolate & Cocoa, Fancy Desserts, Tarts

Hazelnut and Chocolate Truffle Tartlet

Okay, it seems it’s going to be another post about another tart. But what a tart! Imagine the flavour of roasted hazelnuts and creamy chocolate truffle in one crunchy bite. Not bad eigh? And for once, the recipe’s a real no brainer.

Hazelnut and Chocolate Truffle Tartlet

Recipe adapted from a booklet that came with the September 2008 issue of a Danish ladies’ magazine called Femina.

(I must add that though I usually loathe the magazine itself, they often have suprisingly attractive recipes.)

Tart Shell

  • 200 grams of hazelnuts
  • 60 grams of muscovado sugar
  • A pinch of salt
  • 65 grams of melted butter

Chocolate Truffle Filling

  • 1/4 litre of cream
  • 175 grams of dark chocolate (~65 % cocoa)
  • The juice and zest of one lime
  • A splash of brandy
  1. Set the oven to 165 degrees Celcius. Put the hazenuts in a pan and let them roast on low heat until the peel starts coming off. You might not get it all off, but a little is better than nothing and you want the nuts to start smelling great because that’s when they’ll add character to your tartlet.
  2. Throw the nuts, sugar and salt into a food processor and grind them well (see the texture on the photo below).
  3. Add the melted butter and mix it well.
  4. Divide the mixture into five equal piles (60 grams a pop) and press them into shape in a tartlet mould (I used the disposable tin foil kind that is actually reusable and that I haven’t needed to grease so far). If the mixture keeps sticking to your fingers, you can use a slightly damp glass to press it into shape. Put the tartlets on a baking tray and let them bake for 20-30 minutes, BUT: be careful not to put the baking tray too high in the oven and keep a close watch on them as they tend to burn easily. Leave them to cool while you start making the truffle.
  5. Chop the chocolate into small pieces and put them in a metal or glass bowl. Heat the cream until it is all but boiling, take it off the heat and pour it onto the chocolate while stirring. Stir until it has dissolved and add the lime zest, juice and a good splash of brandy to give it a slight tang. Let it cool until it has finger-temperature or less.
  6. Pour the mixture into the tartlet shells as closely to the rim as possible. Let the truffle set in the fridge for 1-2 hours and serve with a scoop of sorbet (try this Fluffy plum sorbet). If you have any leftover truffle, let it set in the fridge for a couple of hours and cut it into squares or roll little balls and dip them in chocolate or fine cocoa. Perfect for serving as petits fours the next day.