Shelly's Recipe

HAZELNUT COFFEE TRUFFLE TART

Category: Tarts

1/3 cup hazelnuts
1/2 cup icing sugar
1/3 cup butter, softened
1 egg yolk
2/3 cup flour

White Mocha Truffle Layer:
1/3 cup whipping cream
1/4 cup fresh coffee beans
6 white chocolate, chopped
2 tbsp butter, softened

Bittersweet Chocolate Truffle Layer:
1/3 cup whipping cream
6 oz bittersweet chocolate, chopped
2 tbsp butter, softened
2 tbsp hazelnut liqueur

In small baking pan, toast hazelnuts at 350 until fragrant and skins crack, about 8 minutes. Transfer to tea towel; rub briskly to remove as much of the skins as possible. Transfer to food processor; pulse until finely ground. Set aside.

In large bowl, beat sugar with butter until fluffy; beat in egg yolk. In small bowl, whisk flour with ground haze­l­nuts; pour over butter mixture and stir to combine. Press onto bottom and sides of 14- x 4-inch (35 x 10 cm) rectangular or 9-inch (23 cm) round tart pan with remov­able bottom. Refrigerate until firm, about 1 hour.

Line tart shell with foil; fill with pie weights or dried beans. Bake in bottom third of oven at 400 degrees until golden, about 15 minutes. Remove foil and weights; bake until dark golden, about 5 minutes. Let cool on rack.

White Mocha Truffle Layer: Meanwhile, in saucepan, heat cream with coffee beans just until boiling; remove from heat and let stand for 1 hour.

Strain cream into white chocolate in bowl. Place over saucepan of hot (not boiling) water and melt, whisking, until smooth. Whisk in butter; scrape over crust, spreading evenly. Refrigerate until firm, about 1 hour.

Bittersweet Chocolate Truffle Layer: In saucepan, heat cream just until boiling; pour over bittersweet chocolate in bowl and whisk until smooth. Whisk in butter and liqueur; scrape over crust and spread evenly, smoothing top. Refrigerate tart until firm, about 2 hours. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 2 days.)