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The Wentworth's Chocolate Kahlua Hazelnut Tart

For the tart shell:
7 T. butter, diced
1 C. sugar
2 eggs
1 3/4 C. flour
pinch salt

For the filling:
1 lb. semisweet chocolate
2 T. Kahlua
2 C. heavy cream
1/2 C. chopped hazelnuts

To make the tart shell: Using an electric mixer, cream the butter and sugar. Add the eggs one at a time. When the eggs have been incorporated, slowly add the dry ingredients. Mix to form a dough. Place the dough in the refrigerator and allow to chill, about 2-3 hours. (You also can make the crust a day or two ahead. Cover it tightly with plastic until ready to use.)

Roll out the chilled dough and place in a 10-inch tart pan. Blind bake it by covering the surface of the crust with foil and filling it with uncooked rice, beans or pie weights. Bake at 350�F. until golden brown. Remove from the oven and let cool a bit. (Do not let it cool completely, or the filling will not adhere well to the crust).

To make the filling: Place the chocolate and Kahlua in a mixing bowl. Heat the cream to just below the boiling point. Pour the hot cream over the chocolate and allow to sit for approximately 30 seconds so the chocolate can begin to melt. Stir gently until completely melted.

Pour into the prepared tart shell and sprinkle with the chopped hazelnuts. Place in the refrigerator to chill thoroughly, about 2-3 hours, or until the chocolate is set. When ready to serve, remove the tart from the pan and cut individual slices with a heated knife. (The knife can be heated by running the blade under hot tap water, then wiping it dry with a dish towel.)

Makes one 10-inch tart.

    
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