“There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.” ~ Jill Shalvis, Forever and a Day
A savory dark chocolate tart recipe with olive oil, basil, hazelnut and sea salt for a unique but delicious flavor combination
With company on the way, a big decision loomed. What should I bake for dessert? I was craving chocolate but I didn’t want something ordinary; so I searched on line.
Voila, I found this delectable dark chocolate tart on the Desserts for Breakfast blog site. Not only did I find a glorious dessert; but I discovered a beautiful blog site. The photography is exquisite and the recipes are so unique.
This tart has an amazing mouth feel. It is rich and smooth; and the chocolate shines like satin. The basil and the salt balance that intense dark chocolate. The ingredients may seem unusual; but this tart is worth baking.
Gather the ingredients for the crust.
Depending on the size of the basil leaves, put 15-20 leaves on a paper towel in the microwave. Heat on high for 3 minutes. Remove the leaves and crumble them with your hands. You need 2 tablespoons of crushed basil.
Place the hazelnuts on a baking sheet and toast them, in a 350 degree oven, for 10-12 minutes. Dump the toasted nuts onto a kitchen towel, wrap them and rub the nuts briskly with the towel. This will remove most of the skin on the nuts. Note: The original dark chocolate tart recipe called for macadamia nuts.
In a food processor, combine the flour, hazelnuts and basil. Pulse until the nuts are completely ground. Add the remaining ingredients, except the water, and pulse until the butter is in small pieces. Add the water, one tablespoon at a time, until the dough comes together in a ball. Wrap the dough ball with plastic wrap and chill for 30 minutes.
Preheat the oven to 425 degrees Fahrenheit.
After 30 minutes, roll out the dough and place it in a 10” tart pan with a removable bottom. Prick the crust with a fork and then line the crust with a piece of parchment paper. Weigh down the parchment with pie weights or dry beans.
Bake for 15-18 minutes, until the crust is golden brown. Remove from the oven and cool completely.
The Chocolate Ganache Filling:
Put the chocolate in a heatproof bowl.
Pour the heavy cream into a medium size pan. Heat, on medium high, stirring continually, until the cream simmers. Pour the heated cream over the chocolate. Let rest for 2-3 minutes. Then whisk the chocolate until it is completely melted. Stir in the olive oil.
Pour the shiny, velvety chocolate mixture into the prepared tart crust. Once the filling starts to set, after about 15-20 minutes, sprinkle on some coarse salt.
Allow the completed tart to fully set (about 2 hours). Serve at room temperature.
Dark Chocolate and Olive Oil Tart with Basil, Hazelnut Crust
By Published: July 26, 2013
- Yield: 8 Servings
- Prep: 30 mins
- Cook: 15 - 18 mins
- Ready In: 1 hr 15 mins
Recipe adapted from a blog post on Dessert for Breakfast at http://www.dessertsforbreakfast.com/2010/03/basil-and-macadamia-nut-double-feature.html
Ingredients
- 15-20 whole basil leaves Tart Crust
- 240 grams all purpose flour 1 1/2c. + 1/3c. + 2 tablespoons
- 65 grams hazelnuts, toasted slightly less than 2/3 c.
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup white sugar
- 1 whole egg yolk
- 3-4 tablespoons ice water
- 10 ounces bittersweet chocolate chips Chocolate Ganache Filling
- 2 ounces semi sweet chocolate
- 10 ounces heavy cream
- 1/4 cup extra virgin olive oil
Instructions
- Depending on the size of the basil leaves, put 15-20 leaves on a paper towel in the microwave. Heat on high for 3 minutes. Remove the leaves and crumble them with your hands. You need 2 tablespoons of crushed basil
- Place the hazelnuts on a baking sheet and toast them, in a 350 degree oven, for 10-12 minutes. Dump the toasted nuts on a kitchen towel, wrap them and rub the nuts briskly with the towel. This will remove most of the skin on the nuts. Note: The original recipe called for macadamia nuts.
- In a food processor, combine the flour, hazelnuts and basil. Pulse until the nuts are completely ground. Add the remaining ingredients, except the water, and pulse until the butter is in small pieces. Add the water, one tablespoon at a time, until the dough comes together in a ball. Wrap the dough ball with plastic wrap and chill for 30 minutes
- Preheat the oven to 425 degrees Fahrenheit.
- After 30 minutes, roll out the dough and place it in a 10” tart pan with a removable bottom. Prick the crust with a fork and then line the crust with a piece of parchment paper. Weigh down the parchment with pie weights or dry beans.
- Bake for 15-18 minutes, until the crust is golden brown. Remove from the oven and cool completely.
- Put the chocolate in a heatproof bowl.
- Pour the heavy cream into a medium size pan. Heat, on medium high, stirring continually, until the cream simmers. Pour the heated cream over the chocolate. Let rest for 2-3 minutes. Then whisk the chocolate until it is completely melted. Stir in the olive oil.
- Pour the shiny, velvety chocolate mixture into the prepared tart crust. Once the filling starts to set, after about 15-20 minutes, sprinkle on some coarse salt.
- Allow the completed tart to fully set (about 2 hours). Serve at room temperature.
- Enjoy!!
