The Cocoa Tart with Hazelnut Cream is a delicious dessert that’s very easy to prepare. It’s always a hit and is especially suitable for children who love this famous cream. The shortcrust pastry in this recipe is not the classic one but a dough with added baking powder and plain yogurt that gives it softness. Baking powder usually isn’t used in shortcrust pastry, but in this recipe, I like it, and I prefer it slightly softer. It’s important to keep the tart in the fridge for 1 hour before baking it to ensure the cream stays soft and doesn’t dry out.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 538.63 (Kcal)
- Carbohydrates 44.13 (g) of which sugars 16.57 (g)
- Proteins 10.83 (g)
- Fat 36.25 (g) of which saturated 9.46 (g)of which unsaturated 5.62 (g)
- Fibers 4.46 (g)
- Sodium 16.01 (mg)
Indicative values for a portion of 117 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 egg yolks (large)
- 1/2 cup butter
- 1 1/2 tsp baking powder
- 3/4 cup powdered sugar
- 1/2 cup plain yogurt
- 1 vial vanilla extract
- 1 pinch fine salt
- 1 cup hazelnut cream
- 3/4 oz crushed hazelnuts (for decoration)
Tools
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- Kitchen scale
- Bowl
- Sifter
- Cling film
- Rolling pin
- Tart pan
- Pastry wheel
Steps
In a bowl, sift and mix the flour, baking powder, and cocoa. Add the cold butter in pieces and use your hands to form a sandy texture. Add the yolks and incorporate them into the mixture.
Add the powdered sugar, salt, vanilla extract, and mix. Finally, add the yogurt and knead. Turn out onto a surface dusted with a little powdered sugar and shape into a dough ball.
Wrap it in cling film and chill in the fridge for 30 minutes. Roll out a disc of dough, more than half the dough, with a diameter of 8 3/4 inches and 0.16 inches thick. Place it in a greased and floured tart pan, and prick the base. Spread a layer of hazelnut cream and smooth it out. Use the remaining dough to make strips to create a lattice pattern of your choice.
You can make them the same width or vary between narrow and wide strips, weaving them as you prefer. Create a border around the tart and press all around using the handle of a wooden spoon. Place everything in the fridge on the coldest shelf and let it harden for 1 hour. Preheat the static oven to 347°F, and when it’s time, bake it in the middle of the oven for 30 minutes. Turn off the oven, let it sit for a few minutes with the door ajar, then remove it from the oven. Once cool, decorate with crushed hazelnuts.
