Recipe: Chocolate Marquis Tart with Toasted Hazelnuts and Whipped Chantilly

Chocolate Marquis Tart with Toasted Hazelnuts and Whipped Chantilly
Sweet Pastry Crust
1/4 cup Sugar
1 Egg
1/2 tsp Vanilla extract
1 3/4 cup Pastry flour
1/8 tsp Salt
1 cup Butter, softened
Mix sugar, egg, and vanilla. In a food processor, combine pastry flour, salt, and butter until crumbly. Add egg mixture and
pulse until dough comes together. Remove dough and roll it into a ball. Wrap in plastic and chill for 1 hour. Remove and divide
dough in half. Reserve half of the dough for another tart.
Roll the remaining dough to 1/8" thickness. Place in a 9 1/2" tart shell. Chill for 30 minutes. Preheat oven to 400 degrees F.
Prick bottom of tart with fork. Bake for 15 min. Let cool and prepare filling.
Marquis Filling
Separate 4 eggs
10 oz. Semi-sweet chocolate
1/2 cup Butter
4 Egg yolks
2 tbsp Hazelnut liqueur
4 Egg whites
1/8 tsp Cream of Tartar
2 tbsp Sugar
Melt together semi-sweet chocolate and butter in a double boiler. Remove from heat. Whisk egg yolks and hazelnut liqueur into
chocolate mixture. Set aside. Beat egg whites with cream of tartar. Slowly sifting in sugar until stiff peaks are formed. Fold into
chocolate mixture. Set aside.
Chocolate Glaze
8 oz. Semi-sweet chocolate
3/4 cup Butter
1 tbsp Corn Syrup
5 tsp Water
Melt chocolate. Add butter and corn syrup. Add water to glaze SLOWLY! Stir.
Building the Tart
Toast and chop 1/2 cup Hazelnuts. Place on bottom of tart crust. Spread Marquis Filling in tart, spreading evenly with a
spatula. With a CLEAN spatula, coat the top of the tart slowly with chocolate glaze, spreading evenly and smoothly until
surface is mirror-like. Refrigerate for 1 hour.
OPTIONAL: Melt 3 oz. white chocolate and streak or cross hatch on top of glaze.
Whipped Chantilly
1 cup Heavy cream
1 tsp Hazelnut liqueur
2 tbsp Powdered sugar
Mix heavy cream and hazelnut liqueur. Sift powdered sugar and whisk into heavy cream until it is whipped.
Remove tart from refrigerator. Slice with hot knife into 8 portions. Garnish with Chantilly, toasted and halved hazelnuts, and a
dusting of cocoa powder. Serve.
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CLASSIC APPLE TARTE LYONNAISE
Pastry:
1-1/2 cups all-purpose flour
3 tablespoons sugar
Pinch of salt
1/2 cup (1 stick) cold butter, cut into pieces
About 3 tablespoons ice water
Filling:
1/2 cup apricot, raspberry or strawberry preserves
3 medium golden delicious apples, peeled, cored, thinly sliced
2 tablespoons (1/4 stick) melted butter
1 tablespoon sugar
1/4 teaspoon each: ground cinnamon and nutmeg
Powdered sugar
For pastry: mix flour, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles
coarse crumbs. Add water, 1 tablespoon at a time, mixing until dough forms a ball. (If mixture appears too dry, add a little
additional water.) Shape mixture into a disc; wrap in plastic wrap and refrigerate at least 1 hour or overnight.
Preheat oven to 400 .
To assemble tart: On a lightly-floured surface, roll out the dough to 1/8 inch thickness and 12 inches around. Spoon preserves
over dough within 1 inch of edges. Arrange the apples in overlapping rows over the preserves. Brush with butter. Combine
sugar, cinnamon and nutmeg. Sprinkle over apples. Overlap edges of pastry over apples. Place on parchment paper-lined
baking sheet. Bake until tart is golden and apples are tender, 25 to 30 minutes. Remove tart from baking sheet and cool
completely on wire rack. Sprinkle with powdered sugar before serving. Makes 6 to 8 servings.
Serving size: 1 slice