Hazelnut Fudge Crostata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR, CHOCOLATE, AND HAZELNUT CROSTATA



Pear, Chocolate, and Hazelnut Crostata image

Categories     Chocolate     Fruit     Nut     Dessert     Bake     Pear     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Easy Tart Crust
1 large egg
2 tablespoons whipping cream
4 large firm but ripe Bosc pears, peeled, quartered, cored, each quarter cut lengthwise into 3 slices
3 tablespoons chopped husked toasted hazelnuts
2 tablespoons coarsely chopped imported milk chocolate
2 tablespoons coarsely chopped bittersweet (not unsweetened) or semisweet chocolate
6 tablespoons raw sugar, divided
1/4 teaspoon coarse sea salt (optional)

Steps:

  • Position rack in center of oven and preheat to 375°F. Place large sheet of parchment paper on work surface. Place crust dough atop parchment; roll out dough to 14-inch round. Transfer parchment with dough to large unrimmed baking sheet. Whisk egg and cream in small bowl. Brush center 10 inches of dough with some of egg glaze, leaving 2-inch plain border. Arrange pear slices in concentric circles atop glaze on dough. Sprinkle hazelnuts and both chocolates, then 4 tablespoons raw sugar over pears. Fold dough border over filling to form 11-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust with egg glaze; sprinkle with remaining 2 tablespoons raw sugar, then with 1/4 teaspoon sea salt, if desired.
  • Bake crostata until crust is deep golden and pears are tender, about 40 minutes. Transfer baking sheet to rack. Run long thin knife under crust to free from parchment. Cool to lukewarm on parchment on sheet. Using large tart pan bottom as aid, transfer crostata to platter. Serve lukewarm or at room temperature.

CROSTATA WITH CHOCOLATE, HAZELNUTS, AND ORANGE



Crostata with Chocolate, Hazelnuts, and Orange image

Yield a 9-inch tart, serving 6 to 8

Number Of Ingredients 21

1 batch (12 ounces) Sweet Tart Dough (recipe follows), chilled
5 ounces semisweet chocolate, chopped into chunks
1/3 cup hazelnuts, toasted in the oven, skins rubbed off
A medium-size orange, for zest (see recipe instructions)
2/3 cup sugar
6 tablespoons soft butter
2 eggs
1 tablespoon all-purpose flour
3 ounces semisweet chocolate, chopped in very small pieces (about 1/2 cup)
2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
Whipped cream
A 9-inch tart mold, preferably a fluted metal ring with a removable bottom
A baking stone or oven tiles
A food processor
1 1/8 cups all-purpose flour (1 cup plus 2 tablespoons)
1/2 teaspoon baking powder
1/8 teaspoon salt (2 pinches)
2 tablespoons sugar
9 tablespoons cold butter (1 stick plus 1 tablespoon)
2 egg yolks
(12 ounces of dough, to fill a 9-inch tart mold)

Steps:

  • Arrange a rack in the middle of the oven with a baking stone on it, if you have one. Preheat the oven to 350°.
  • Roll and press the dough to form the tart shell, as detailed in the box on page 403. Put the shell in the refrigerator to chill.
  • Put the 5 ounces of chocolate chunks in a bowl, and set over a pot of very hot water (barely simmering). Stir as the chocolate begins to melt, enabling it to become molten at the lowest temperature. When completely smooth, pour the chocolate into the tart shell, and spread it to cover the dough bottom completely.
  • Put the hazelnuts in the food processor, and pulse to chop them into small bits-don't turn them into a powder or paste. Empty the nuts into a bowl, and wipe out the food processor (you don't have to wash it).
  • To prepare the orange zest for the filling, rinse and dry the orange, and remove only the outer, colored zest in strips, about 2 inches long, with a vegetable peeler. Stack up a few strips at a time and slice them lengthwise into very thin slivers with a sharp paring knife. Then cut the slivers crosswise into tiny bits, like glitter or small confetti; you should have about 2 tablespoons.
  • Now you'll blend the main filling in the processor, adding the ingredients separately; frequently scrape down the sides of the bowl to make sure everything is processed evenly. First blend the sugar and butter, processing about 30 seconds, until smooth. With the machine running, drop in the eggs and process for a minute or more, until smooth and slightly thickened (be sure to scrape the sides). Drop in the flour and blend until smooth; scrape the bowl.
  • With the machine off, drop in the chopped orange peel, chocolate, and hazelnuts, and pulse for only a second or two to incorporate. Finally, whiz in the orange liqueur for just a second. Take the processor bowl off the base, and scrape the filling from the sides and blade. Stir one last time, and pour it into the tart shell. Smooth the surface with a spatula to form an even layer.
  • Set the tart mold on the hot baking stone, if you have one, or on the middle oven rack. Bake for 25 minutes or so, and rotate the mold for even baking. As the filling sets, it will start to crack around the edges (when it starts to crack in the center, it is done). Bake 35 to 40 minutes total, until the filling is puffed, and firm in the center, and a cake tester comes out clean. The tart crust should be nicely browned as well.
  • Set the baked tart on a wire rack to cool. If using a tart ring with a removable bottom, remove the ring; slide the tart off the round mold bottom onto a platter if you want.
  • Serve slightly warm or at room temperature, with whipped cream, if desired.
  • Into the bowl of a food processor fitted with the metal blade, drop the flour, baking powder, salt, and sugar. Process for a few seconds, to mix the dry ingredients.
  • Cut the butter into 1/2-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 to 30 seconds in all. The mixture should be crumbly, with only a few larger bits of butter visible.
  • Drop the egg yolks into the processor and pulse in bursts, just until the dough starts to clump together in bigger crumbs-it won't form a single mass. Scrape out the wet crumbs, press them together, and knead just for a few seconds, to form a smooth, tight dough. Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using. Freeze the dough for longer keeping.
  • Let the chilled dough sit at room temperature for 10 minutes or so before rolling. Thaw frozen dough completely, preferably in the refrigerator, before using.
  • For either of the tart recipes here-or anytime you use this dough-follow these basic procedures to line a tart mold, turning the dough into a thin shell. I use a standard 9-inch metal tart mold with a fluted ring and removable round bottom, but this dough can line any 9-inch pan.
  • Let the chilled dough soften briefly, but don't let it get too warm. Put the disk of dough in between two pieces of wax paper or parchment (about 1-foot squares) and roll it out to an 11-inch circle: roll from the center, in all directions, trying to stretch the dough evenly. With 12-inch-wide paper, roll to a circle that comes right to the edge.
  • Chill the dough circle in the refrigerator after rolling, inside the paper-this always helps. Peel the top paper off the dough, and center it over the tart mold. Peel off the other paper sheet; if the paper doesn't come off easily, chill again, then remove. Press the dough gently down into the mold so it covers the bottom and comes up the sides.
  • If the dough is cooperative, it may line the shell perfectly, and all you will have to do is even out the sides. But if it breaks into pieces or is uneven, you can press it into shape with your fingers. Here are some tips that will help you:
  • Keep the dough cold: put it in the refrigerator whenever you have trouble.
  • Moisten your fingers lightly to press and push the dough without its sticking to you (but don't drip water in the shell). Move dough from thick spots to thin spots, until the bottom is evenly thick all over.
  • To shape the sides, press the dough against the fluted rim with your index finger to form an evenly thick wall all the way around. Remove any dough that's higher than the rim by flicking it against the sharp rim; put these bits back in the mold.
  • When the shell is finished, chill it in the refrigerator before filling.

CHOCOLATE-HAZELNUT TART



Chocolate-Hazelnut Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought frozen pie crust, defrosted

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
  • Cool the tart for at least 30 minutes before serving.

More about "hazelnut fudge crostata recipes"

CHOCOLATE HAZELNUT FUDGE RECIPE - EAGLE BRAND
Instructions. Line an 8×8 pan with parchment paper. Set aside. Combine the chocolate chips, sweetened condensed milk, and chocolate hazelnut spread in a microwave-safe bowl.
From eaglebrand.com


HAZELNUT GIANDUJA RECIPE - WHEEL OF BAKING
Feb 23, 2024 Directions. Preheat the oven to 180°C (356°F, conventional setting). Spread the hazelnuts evenly in a single layer on a baking sheet lined with parchment paper.; Bake in the middle of the oven for about 8-10 minutes, …
From wheelofbaking.com


HAZELNUT FUDGE CROSTATA RECIPE - ALL RECIPES
Directions Hazelnut Fudge Crostata Directions. Heat oven to 350 degrees F. Roll crust to 12 inches. Fit in bottom and up side of 10-inch tart pan with removable bottom. Trim edge. Bake 5 …
From recipesfresher.com


HAZELNUT DESSERT RECIPES TO REKINDLE YOUR LOVE FOR NUTS
2 days ago Hazelnut dessert recipes that showcase the rich, nutty flavor of hazelnuts, perfect for impressing guests or treating yourself. ... 14 Nutella and Chocolate Fudge Cake; 15 Nutella …
From inmamamaggieskitchen.com


3-INGREDIENT HEALTHIER HAZELNUT FUDGE - NADIA'S …
Jun 23, 2023 If you’re looking for a speedy dessert, you need to give these 3-ingredient healthier hazelnut fudge a try. Made with wholesome, better-for-you ingredients and taste so decadent! Easy, few ingredient recipes have always …
From nadiashealthykitchen.com


FIG, RICOTTA CROSTATA — ALEXANDRA DUDLEY
Oct 19, 2021 Method. Preheat your oven to 180°C fan setting and line a 9 inch cake tin with parchment. In a large mixing bowl whisk together the flour, sugar, ground hazelnuts, baking …
From alexandradudley.com


MARC MURPHY'S CHOCOLATE HAZELNUT CROSTATA RECIPE
Nov 11, 2016 1 9-in. frozen pie shell ¾ cup semisweet chocolate chips 1 cup hazelnuts, lightly toasted, skinned and chopped 2 large eggs plus 2 large egg yolks, beaten ¼ cup heavy cream 2 tbsp. melted butter ...
From people.com


RICOTTA AND CHOCOLATE CROSTATA - STEFANO FAITA
Apr 21, 2022 Place the crostata in the oven preheated to 350°F and bake for 30-40 minutes. Let the crostata rest for at least 4 hours. Combine the hazelnut cocoa spread and the canola (or grapeseed) oil, and drizzle the mixture over the …
From stefanofaita.com


CHOCOLATE HAZELNUT CROSTATA RECIPE – DIFFERENT BUT …
Oct 14, 2022 This entry was posted in Forking Recipes and tagged #food, #foodie, #foodies, #ForkYeah, #recipe on October 14, 2022 by The Forking Truth. Post navigation ← Recipe idea – Avocado stuffed Cabbage with Smoked …
From theforkingtruth.com


HOMEMADE NUTELLA CROSTATA - AN ITALIAN IN MY KITCHEN
Jan 4, 2023 Nutella Crostata is an easy pastry dessert with a delicious golden crust filled with chocolate hazelnut spread. The Nutella filling with the shortbread crust is a simple but rich and …
From anitalianinmykitchen.com


THE EASIEST TART IN THE WORLD: CHOCOLATE CROSTATA
Chocolate-Hazelnut (Gianduja) Crostata See Recipe; More from. March-April 2018. In Rome, Broccoli Is a Sauce, Not a Side. Rich With Saffron, Cumin and Lemon, Morocco's Tangia. …
From 177milkstreet.com


TOASTED HAZELNUT FUDGE - SPRINKLE BAKES
Combine sweetened condensed milk, chocolate morsels, and hazelnut spread in a large saucepan. Cook over medium heat and stir until melted and smooth, about 8 minutes.
From sprinklebakes.com


PLUM CROSTATA RECIPE - GOURMET TRAVELLER
Feb 19, 2014 Scatter hazelnut meal over pastry, leaving a 5cm border. Arrange plums over hazelnut meal and scatter with sugar. Fold uncovered edges over and bake until pastry is …
From gourmettraveller.com.au


SIMPLE ITALIAN RICOTTA CROSTATA RECIPE - AN ITALIAN IN MY …
Nov 1, 2024 Substitutions and Variations. Different crust: It’s simple to use a different pasta frolla recipe to make this Italian dessert!Try my Italian pie crust, an Italian almond pie crust or even homemade pie dough.; Jam: Adapt this to …
From anitalianinmykitchen.com


HAZELNUT FUDGE - EVERY LAST BITE
Jun 12, 2017 This Hazelnut Fudge recipe is completely free from dairy and refined sugar, and contains just coconut oil, honey (or maple syrup), hazelnuts and vanilla extract. It doesn’t get much simpler then that. To keep costs down …
From everylastbite.com


GIANDUJA RECIPE (ITALIAN CHOCOLATE HAZELNUT SPREAD)
Nov 5, 2024 In under 30 minutes you could be indulging in the widely popular Italian chocolate hazelnut spread known as gianduja. Its smooth texture and delicious flavor will captivate any chocolate lover, so get ready to make this …
From damecacao.com


16 NON-TRADITIONAL THANKSGIVING DESSERTS - PRETTY. SIMPLE. SWEET.
1 day ago Milk Chocolate Hazelnut Mousse Individually portioned milk chocolate hazelnut mousse cups made with silky milk chocolate mousse, crunchy toasted hazelnuts and …
From prettysimplesweet.com


HAZELNUT FUDGE CROSTATA - STEVIA BAKERS BAG | IN THE …
DIRECTIONS. Heat oven to 350°F. Roll crust to 12 inches. Fit in bottom and up side of 10-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown.
From intheraw.com


Related Search