← Back to Search Results baking
hazelnut-tart-shell

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This tart crust is crispy, light, and full of hazelnut flavor. Use it for the chocolate tart, as I suggest, or with the lemon or passion-fruit tarts.

Yield : Two 8- or 9-inch blind-baked tart shells

Ingredients

  • 1 cup (5 ounces) hazelnuts
  • 1½ cups plus 2 tablespoons flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 12 tablespoons (6 ounces) butter, at room temperature
  • ½ cup plus 1 tablespoon sugar
  • 2 egg yolks, at room temperature

Special tools and pans:

  • Food processor
  • Stand mixer
  • 8- or 9-inch fluted or straight-sided tart pan
  • Pie weights or dried beans

Directions

Grind the hazelnuts and prepare the dry ingredients. In a food processor, combine the hazelnuts and 1½ cup of the flour and grind to a fine powder. In a small bowl, whisk together the hazelnut mixture, the rest of the flour, the baking powder, and the salt.

Cream the butter and incorporate the eggs (see the Notes on creaming butter and room-temperature eggs):

Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute. Add the sugar and beat on medium-high speed until the mixture becomes fluffy and almost white in color, approximately 6 to 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg yolks, one at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.

Add the dry ingredients and finish the dough:

Add the dry mixture, all at once, to the butter mixture. Use a rubber spatula and fold the dry mixture into the butter mixture with a few turns before turning on the mixer. Mix the dough at slow speed until thoroughly combined, 1 to 2 minutes. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and mix on slow speed for another 30 seconds.

Separate the dough into two mounds. Wrap each mound in plastic wrap and press down to form two 1-inch-thick disks. Transfer the dough to the refrigerator and chill for 2 hours or overnight.

Roll and blind-bake the tart dough. Follow the technique for rolling tart dough.

On a cool, dry counter surface, roll the dough into a 1/8-inch-thick circle. Line the tart pan with the dough and freeze the tart shell for ½ hour.

Preheat the oven to 350°F. Remove the shell from the freezer, line it with parchment paper, aluminum foil, or a large coffee filter, and fill it with pie weights or dried beans. Transfer the shell to the oven and bake for 30 minutes. Remove from the oven and let it sit for 10 minutes; take out the liner and weights and place the shell back in the oven. (You can save the beans to use as pie weights again.) Bake until it is golden brown, 10 to 15 minutes.

Notes

Storage: The dough, well wrapped, can be refrigerated for up to 4 days or frozen for up to 1 month. The baked shell, well wrapped, will keep for 2 days.


© 2006 Kate Zuckerman

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

212kcal (11%)
22mg (2%)
1mg (1%)
81mcg RAE (3%)
79mg
18mg
3g
8g
1g
18g
49mg (16%)
46mg (2%)
6g (30%)
15g (23%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
lidias-italy Lidia's Italy
by Lidia Bastianich
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
cook-with-jamie Cook with Jamie
by Jamie Oliver
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
desserts-4-today Desserts 4 Today
by Abby Dodge
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
good-to-the-grain Good to the Grain
by Kim Boyce
food-to-live-by Food to Live By
by Myra Goodman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
spice Spice
by Ana Sortun
a-new-way-to-cook A New Way to Cook
by Sally Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?