Ingredients: |
Ingredients: For Crust:
18 sugar cones, coarsely crushed
½ tsp coarse salt
2 tbsp sugar
6 tbsp unsalted butter, melted and cooled
For Topping and Filling:
1/3 cup peeled raw hazelnuts
¼ cup sugar
¼ tsp coarse salt
1 ¾ cup heavy cream
5 oz bittersweet chocolate, coarsely chopped
2 tbsp confectioners’ sugar
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Directions: |
Directions:Make crust: preheat oven to 325°F. In a food processor, combine cones, salt and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
Meanwhile, make topping: in a small saucepan, combine hazelnuts, sugar, salt and ¼ cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
Make filling: in a medium saucepan, bring ¾ cup cram to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners’ sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 ½ hours. To serve, top tart with hazelnuts. |
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