Friday, May 4, 2018

Hazelnut Crusted Chocolate Tart #BrunchWeek #Sponsored

 This is a sponsored post written by me on behalf of some our event sponsors.
I received complimentary product for the purpose of review and recipe development for #BrunchWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.

Many, many thanks to Terri of Love and Confections for wrangling all of us bloggers and courting the wonderful, generous event sponsors who are supporting the event. You can follow along as I'll be posting every day this week. And you can also join in the fun by entering the massive giveaway Terri lined up for us. Click for more information and to enter: here.

Before I get to my offering, please take a look at what the #BrunchWeek Bloggers are creating today!



BrunchWeek Beverages:


BrunchWeek Egg Dishes:


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BrunchWeek Fruits, Vegetables and Sides:


BrunchWeek Desserts:



Ingredients

Crust

  • 1-1/2 C flour
  • 1/2 C ground hazelnuts
  • 1/2 C softened butter
  • 1/2 C sugar
  • 1 T cold water
  • 1 t hazelnut emulsion or extract

Filling

  • 1-1/2 C organic heavy cream
  • 12 ounces of bittersweet chocolate, chipped
  • 1/4 C butter, cut into cubes
  • 1 t hazelnut emulsion or extract
  • 1 T Frangelico (hazenul liqueur)

For Serving

  • unsweetened cocoa powder, optional
Procedure

Crust
Mix the flour, ground hazelnuts, and sugar; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water and 1 t hazelnut emulsion with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Press gently into a tart pan. Stick in the freezer while the oven heats. Bake for 25-30 minutes at 350 degrees F, or until a light golden brown.

Filling
In a medium saucepan, bring the cream to a boil. Remove the pan from the heat and pour in the chocolate. Let sit for three minutes, then whisk till smooth. Stir in the butter, hazelnut emulsion, and liqueur.


Pour the filling into the pre-baked tart and let cool. Once the chocolate is completely cooled and set, sprinkle the top with unsweetened cocoa powder to serve, let the tart soften slightly at room temperature.


Serve very thin slices as this is a rich, decadent dessert.

#BrunchWeek Sponsor products 
included in this recipe...

You may find Dixie Crystals on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

You may find LorAnn Oils on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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