Chocolate-Hazelnut Tart

Method

1. 1

   Make tart shell dough. Whisk flour, cocoa powder, powdered sugar, and sea salt. Rub in cold butter until mixture resembles coarse breadcrumbs. Mix in egg yolk and ice water until dough just comes together. Wrap and refrigerate 30 minutes.

2. 2

   Blind bake shell. Roll dough to fit a 10-inch tart pan. Line with parchment and pie weights. Bake at 175°C (350°F) for 15 minutes. Remove weights and bake another 5 minutes.

3. 3

   Make ganache. Warm heavy cream until steaming. Pour over chopped dark chocolate and let sit 2 minutes. Whisk smooth. Add hazelnut praline paste, butter, and hazelnut oil. Season with sea salt.

4. 4

   Fill tart. Cool ganache to about 35°C. Pour into pre-baked tart shell. Smooth with offset spatula. Refrigerate 30 minutes until set.

5. 5

   Make glaze. Warm cream and pour over chopped dark chocolate. Whisk smooth. Add butter and corn syrup. Cool to about 32°C.

6. 6

   Glaze the tart. Pour glaze over hazelnut layer and spread to edges. Refrigerate at least 1 hour until fully set.

7. 7

   Make pistachio purée. Process raw pistachios in a food processor 5–7 minutes until smooth. Drizzle in pistachio oil. Season with honey, sea salt, and lemon juice.

8. 8

   Serve. Slice tart and plate with a spoonful of pistachio purée alongside.