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Dark Chocolate Ganache-Hazelnut Tart

This tart is based on the one that Kelly Liken, a "Top Chef" contender made for the quickfire challenge. I modified it by adding a layer of Nutella on the bottom and spiking my raspberry jam with cinnamon, cloves and nutmeg before adding it to the chocolate ganache.


  • 1 1/2  cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 cup butter, room temperature
  • ½ cup sugar
  • 1 tsp salt
  • 1 egg
  • 1 lb dark chocolate, chopped
  • 1 lb heavy cream
  • 1 cup hazelnut-chocolate spread like Nutella
  • 1 cup raspberry jam
  • 2 tablespoons ground cloves
  • 2 tablespoons ground cinnamon
  • 1 tablespoon of freshly grated nutmeg (about half a nut)
  • 1 tsp salt

What you do

The Crust:

1. In a stand mixer with paddle attachment, cream butter and sugar until light and fluffy. Add egg and mix thoroughly. Add flour, cocoa powder, and salt until just combined.

2. Form dough into a disk and wrap in plastic wrap. Allow to rest in cooler for at least 20 minutes.

3. Roll out to 1/8” thick and line a removable bottom tart pan. Dock the dough with fork and blind bake with pie weights at 400-degrees F for 15 minutes.

4. Remove weights and return to oven to bake an additional 12 minutes.

The filling:

1. Place a layer of the hazelnut-chocolate spread on the bottom of the cooled, baked chocolate shell.

2. Place chocolate in a large mixing bowl. Heat cream and bring to a boil.

3. While the cream is heating up, bring the raspberry jam to liquid state by heating it up either on the stove or in the microwave. Add the cloves, cinnamon and grated nutmeg to it and stir.

4. Pour heated cream over chocolate and allow to sit for 1 minute.

5. Whisk to melt chocolate until completely smooth. Add 3/4 of the raspberry jam mixture and salt, whisk to combine.

6. Pour into tart shell. Allow to set up in the refrigerator until firm.

7. Serve each piece with a slashing of the spiced raspberry sauce on the side. Enjoy!


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