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

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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

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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

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