Hazelnut Chocolate Tart with Olive Oil Ganache

A buttery hazelnut crust is filled with a decadent chocolate olive oil ganache and topped with orange zest in this sweet tart. Recipe by OSPD food blogger Sonia.

COOK TIME 15 min
PREP TIME 20 min
SKILL LEVEL easy
SERVES 8 servings

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ORGANIC 100% EXTRA VIRGIN OLIVE OIL

With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.

INGREDIENTS

Crust

  • 5.6 ounces / hazelnut flour (or meal)
  • 2 ounces / coconut flour
  • 2 tablespoons / brown sugar
  • 1/3 cup / butter, melted
  • A pinch of / salt
  • 1 / organic orange, zested

Chocolate Olive Oil Ganache

  • 7 ounces / dark chocolate (70% cocoa), chopped
  • 4.5 ounces / fresh cream
  • 2 tablespoons / sugar
  • 2 tablespoons / Zucchi 100% Organic Extra Virgin Olive Oil

For serving

  • 1 / organic orange, zested

INSTRUCTIONS

For the hazelnut crust:

Preheat the oven to 350°F.

Add all ingredients for the crust into a bowl and stir with a spoon until the mixture resembles wet sand.

Pour the mixture into a standard pie plate and distribute evenly over the base and sides, pressing with your fingers to pack it down.

Cover with a sheet of parchment paper and distribute some dried beans or rice on top.

Bake for approximately 12 minutes, then remove parchment paper with the dried beans/rice and cook for another 5 minutes.

Remove the crust from the oven and allow it to cool completely.

For the chocolate olive oil ganache:

Break the chocolate into small pieces and set aside.

In a non-stick saucepan bring the cream and sugar to a boil, remove from heat, add the chocolate pieces. Mix with a whisk until smooth.

Let the ganache cool for about 10 minutes, then whisk in Zucchi Organic extra virgin olive oil.

Assemble the hazelnut chocolate tart:

Pour the ganache into the crust and distribute evenly. Place in the refrigerator for at least a couple of hours. Garnish with orange zest before serving.

Useful tips: the crust can be prepared a day in advance; you can replace the hazelnut flour with almond flour.

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