Chocolate Hazelnut Tart with Rosemary and Orange with 3 small pieces cut and still inside the tart on a white background

Chocolate Hazelnut Tart with Rosemary + Orange

Share on facebook
Share on twitter
Share on pinterest
Share on email

Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

3 hrs

Icon of sizzling frying pan in maroon red

COOK TIME:

25 min

Icon of clock in maroon red lines

TOTAL TIME:

3 hrs 25 min

INGREDIENTS

Crust:
2 cups Shortbread Cookies, finely crushed
¼ cup Butter, melted

Filling:
5 tablespoons JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Light Cream
6 tablespoons Unsalted Butter
3 sprigs Rosemary
Peel of 1 orange
9 ounces Dark Chocolate Chips
1 Egg, plus 3 Egg Yolks
⅓ cup, plus 1 tablespoon Sugar
2 tablespoons Cocoa Powder

DIRECTIONS

For the Crust:
1. Preheat the oven to 350°F.

2. To make the crust, place the cookie crumbs and butter in a large bowl and stir with a fork until the mixture looks like wet sand.

3. Press into bottom and up the sides of a 9-inch tart pan.

4. Bake for 8 minutes. Remove from oven and cool.

For the Filling:
1. To make the filling, place the cream, butter, rosemary, and orange peel in a small saucepan over low heat.

2. Simmer for 5 minutes, then remove from heat and refrigerate for 3 hours.

3. Place the dark chocolate chips in a double boiler.

4. Strain the the rosemary infused cream over the chocolate and stir over low heat until chocolate is melted and smooth. Set aside.

5. In the bowl of an electric mixer, beat together the egg, egg yolks, and sugar on medium speed for approximately 4 minutes.

6. Fold ¼ cup of the egg mixture into the chocolate mixture, then pour the chocolate mixture back into the mixing bowl. Stir to fully combine.

7. Spread the JUSTIN’S® Chocolate Hazelnut and Almond Butter in the bottom of the prepared tart crust.

8. Pour the chocolate filling into the crust on top of the JUSTIN’S® Chocolate Hazelnut and Almond Butter.

9. Bake for 14 minutes, remove from oven and cool for half an hour.

10. Sift the cocoa powder over the tart and enjoy!

This Recipe Serves 12

INGREDIENTS

Crust:
2 cups Shortbread Cookies, finely crushed
¼ cup Butter, melted

Filling:
5 tablespoons JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Light Cream
6 tablespoons Unsalted Butter
3 sprigs Rosemary
Peel of 1 orange
9 ounces Dark Chocolate Chips
1 Egg, plus 3 Egg Yolks
⅓ cup, plus 1 tablespoon Sugar
2 tablespoons Cocoa Powder

DIRECTIONS

For the Crust:
1. Preheat the oven to 350°F.

2. To make the crust, place the cookie crumbs and butter in a large bowl and stir with a fork until the mixture looks like wet sand.

3. Press into bottom and up the sides of a 9-inch tart pan.

4. Bake for 8 minutes. Remove from oven and cool.

For the Filling:
1. To make the filling, place the cream, butter, rosemary, and orange peel in a small saucepan over low heat.

2. Simmer for 5 minutes, then remove from heat and refrigerate for 3 hours.

3. Place the dark chocolate chips in a double boiler.

4. Strain the the rosemary infused cream over the chocolate and stir over low heat until chocolate is melted and smooth. Set aside.

5. In the bowl of an electric mixer, beat together the egg, egg yolks, and sugar on medium speed for approximately 4 minutes.

6. Fold ¼ cup of the egg mixture into the chocolate mixture, then pour the chocolate mixture back into the mixing bowl. Stir to fully combine.

7. Spread the JUSTIN’S® Chocolate Hazelnut and Almond Butter in the bottom of the prepared tart crust.

8. Pour the chocolate filling into the crust on top of the JUSTIN’S® Chocolate Hazelnut and Almond Butter.

9. Bake for 14 minutes, remove from oven and cool for half an hour.

10. Sift the cocoa powder over the tart and enjoy!

This Recipe Serves 12

Great Summer Recipes
No-Bake Almond Butter and Jelly Breakfast Squares on a white tray with a jar of JUSTIN'S® Classic Almond Butter on the side thumbnail image.

Aside from making delicious nut butters, baking is one of my favorite pastimes. However, sometimes I just want the great taste of something baked without breaking a sweat in the kitchen. My No-Bake Almond Butter & Jelly Breakfast Squares take all of the bold flavors of JUSTIN’S® Classic Almond Butter and your favorite kind of jelly without any of the heat! Did I mention they’re also gluten-free?

 

Ceramic bowl filled with Cinnamon Almond Butter Overnight Oats and milk on a marble countertop

I’m always thinking up hearty delicious breakfast recipes for my family. After some experimenting, I came up with these Cinnamon Almond Butter Overnight Oats. They’re sweet, energizing, and have my not-so-secret ingredient, JUSTIN’S® Cinnamon Almond Butter.

Easy Peanut-Ginger Noodles in a round white bowl with wooden chopsticks with fresh ginger in the background

Who hasn’t realized at 5:45 that they forgot to prep dinner? I certainly have. More than once. So often, in fact, that I created a delicious, quick, and healthy meal that uses pantry staples. My Easy Peanut-Ginger Noodles come together in the time it takes you to cook noodles and taste way better than anything you’ll order on an app or pull out of your freezer. Don’t tell anyone, but sometimes I forget to make dinner on purpose so that I have an excuse to make this dish!

Thai Peanut Noodles in a black bowl with a spoonful of peanut butter on the side on a gritty gray background with lime slices

Cure your noodle craving and get your daily dose of veggies with this recipe for Thai Peanut Noodles. Creamy JUSTIN’S® Classic Peanut Butter is used to make a flavorful Thai sauce that pairs perfectly fresh summer vegetables and brown rice noodles. It’s as good as take-out and you can make it at home in under 30 minutes.