Easy Recipe Finder
Recipe Feeder
1 3/4 cups all-purpose flour
2 1/2 tablespoon finely ground hazelnuts
6 tablespoon sugar
6 tablespoon unsalted butter coarsely chopped
1/4 teaspoon salt
12 ounces bittersweet chocolate chopped
1 1/4 cups heavy cream plus extra for whipping, optional
1 teaspoon vanilla extract
1 pint Raspberries for garnish, optional
1. Preheat oven to 350. Combine salt, nuts, sugar and flour. Cut in butter with knives or your fingers until you achieve a sandy texture (alternately, do this in a food processor).
2. Press into the bottom and sides of a 9-inch removable-bottom tart pan. Bake 20 minutes or until golden brown. Remove and allow to cool completely.
3. Put chocolate in a bowl large enough to accomodate the rest of the ingredients. Bring cream to a boil, then pour over chocolate. Stir until completely combined, then add vanilla.
4. Pour mixture into the tart shell. Allow to set at room temperature for about 2 hours. Serve garnished with whipped cream and/or raspberries.
2 1/2 tablespoon finely ground hazelnuts
6 tablespoon sugar
6 tablespoon unsalted butter coarsely chopped
1/4 teaspoon salt
12 ounces bittersweet chocolate chopped
1 1/4 cups heavy cream plus extra for whipping, optional
1 teaspoon vanilla extract
1 pint Raspberries for garnish, optional
1. Preheat oven to 350. Combine salt, nuts, sugar and flour. Cut in butter with knives or your fingers until you achieve a sandy texture (alternately, do this in a food processor).
2. Press into the bottom and sides of a 9-inch removable-bottom tart pan. Bake 20 minutes or until golden brown. Remove and allow to cool completely.
3. Put chocolate in a bowl large enough to accomodate the rest of the ingredients. Bring cream to a boil, then pour over chocolate. Stir until completely combined, then add vanilla.
4. Pour mixture into the tart shell. Allow to set at room temperature for about 2 hours. Serve garnished with whipped cream and/or raspberries.
