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Plate to Plate: Chocolate-Hazelnut-Rosemary Tart

Just in time for Valentine's Day, our next Plate to Plate features a chocolate tart.

When Jillian suggested this chocolate hazelnut and rosemary tart for our next Plate to Plate challenge, I was game to try something sweet which featured rosemary. We both made several changes to the original recipe. I left out the corn syrup, due to the fact that I thought the amount of sugar was already enough, I only used one tablespoon of rosemary, and I was too lazy to arrange the hazelnuts in concentric circles. Jillian's photo is on the left, mine on the right.

Both of the photos below are Jillian's. Aren't the little hearts on the crust cute?

I decided to use a tart pan instead of a pie pan, and I'm happy with that choice. We both thought the tart could easily have benefited from 50% more, if not double the amount of hazelnuts. I tried the tart after it had cooled for an hour and a half. It was still a bit warm, but I wasn't really over the top about the recipe. When I tried it again a day later, the tart was delicious! So this is definitely a tart to make the day before.

Here is the original recipe by Jo Rodgers and don't forget to check out Jillian's post.

Jo Rodgers’ Chocolate, Hazelnut, and Rosemary Pie

For the pie crust

plain flour 200g / 1 1/2 cups
salt 1/4 teaspoon
cold butter, diced 115g / 1/2 cup
cold water 60ml / 1/4 cup
milk 1 tablespoon

For the filling

hazelnuts (whole) 100g / 3/4 cup
eggs, lightly beaten, 3
light corn syrup 180ml / 3/4 cup
sugar 200g / 1 cup
melted unsalted butter 115g / 1/2 cup
salt 1/2 teaspoon
vanilla extract 1 teaspoon
chopped fresh rosemary 2 tablespoons
dark chocolate, chopped, 170g / 6 ounces
1 sprig of fresh rosemary, for the top of the pie

On a flat work surface, combine the flour and salt, then incorporate the cold diced butter with your fingers. Rub the butter into the flour until the butter pieces are no larger than the size of peas. Make a well in the center of the flour, and pour in the cold water. Using your hands, mix the water into the flour until dough is formed. Wrap the dough in plastic and put in the refrigerator for one hour.

Preheat your oven to 175 °C / 350°F .

Toast the hazelnuts in the oven until they begin to get fragrant, about 7 minutes. Let the hazelnuts cool, then rub off the skins; you can do this with your fingers or a cloth towel.

Roll out the dough wider than your pie mold (there should be plenty of dough for any size or shape of pie mold; mine is quite deep, and there is still quite a bit of dough left over). Gently lay the dough into the mold and trim the overhanging dough with a sharp knife. Put the pie mold back in the refrigerator while you make the filling.

In a medium-sized bowl, combine eggs, corn syrup, sugar, melted butter, salt, and vanilla extract. Stir in the chopped rosemary.

Take the pie mold out of the refrigerator, and brush the edges of the dough with milk. This will help the pie to brown nicely.

Spread the chopped chocolate evenly over the bottom of the pie. Pour the filling over the chocolate. Arrange the hazelnuts in concentric circles on top of the filling. Place the single sprig of rosemary in the center of the pie.

Bake for 50 minutes, until the pie is browned and bubbling. Remove from the oven and let cool for one hour before serving. Serve with a dollop of mascarpone or crème fraîche.

 

 

Aunt Gail says:
Feb 07, 2016 10:52 PM
As usual, my mouth is watering! Both of you never disappoint in this challenge and I have to give you 2 thumbs up for your beautiful styling and photography! I love the tiny hearts on the edge of the crust that Jullian did for her, but both are delicious looking and I'd love to have a piece right now! Can't wait for your next Plate to Plate challenge! Great Job!!! xoxo
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