Some recipes come to you by accident, coincidence or happy misunderstanding. Take this tart for example: I had no intention of making it for Dave’s birthday. He was already getting a blueberry-almond tart, which seemed much more up his alley anyway. But, because I am not always a thorough reader of recipes, it was only when I was rolling out the tart dough for that initial tart that I realized the dough recipe was clearly intended for two tarts.
Did I freeze that extra dough for another day? Nah. Two tarts are always better than one. I stalked down a new quick recipe that I could pull together from the pantry (thanks Pinterest!), and this chocolate-hazelnut tart was born.
This tart was melt-in-your-mouth creamy, dense with chocolate, and crunchy from the little bites of nut. It came together super quickly – the dough was by far the more time-consuming exercise, and happily I’d already made it with tart #1. Extra bonus? The coconut milk means it’s lactose-free (happy birthday Dave! Ignore the butter in the tart shell). This was a big hit at the belated-birthday/housewarming party, and the leftovers (cough) were a glorious hungover start to the following day. You should make it and invite me over, because now I want a slice all over again.
adapted from Good Things Grow
1 1/4 cup coconut milk
9 oz dark and semi-sweet chocolate, chopped
2 eggs, room temperature
1 tsp vanilla
1/4 tsp salt
1/2 to 3/4 cup hazelnuts, ground or finely chopped
1 blind-baked tart shell
1. In a small saucepan over medium-low heat, bring the coconut milk to a boil. Meanwhile, place the chocolate in a large bowl and set aside.
2. When the coconut milk boils, remove it from heat and pour it over the chopped chocolate. Stir and let sit for 5 minutes or until chocolate is largely melted. Stir to get rid of any remaining chunks. Set aside.
3. In a medium bowl, whisk eggs with the vanilla and salt until combined. Begin whisking the coconut-chocolate, and slowly pour in the eggs mixture. Whisk until combined. Fold in the finely chopped hazelnuts.
4. Pour the filling into a blink-baked tart shell. Place in the oven at 350 degrees, and bake for 20-25 minutes, or until a 3-inch outer edge of the filling is set. Cool completely before slicing and serving.