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Cook time
6 hours
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Makes
6-8 4 inch tarts or 1 9 inch tart
Author Notes
Toasted hazelnuts make for a rich frangipane. This tart is studded with decadent chocolate and tart cranberries for a festive dessert. —Sasha Swerdloff
Ingredients
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2 cups
hazelnuts
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1 cup
butter, at room temperature
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1/2 cup
cane sugar
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2
eggs
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2 tablespoons
cornstarch
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1/4 teaspoon
salt
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3/4 cup
semi-sweet chocolate, finely chopped
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3/4 cup
fresh or frozen cranberries, finely chopped
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turbinado sugar
Directions
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Preheat the oven to 350 degrees.
Grease 6-8 4 inch tart rings or a 9 inch springform pan. If using tart rings, place them on a baking sheet lined with parchment. If using a springform, line the bottom with parchment.
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Spread the hazelnuts on a baking sheet and toast in the oven for 10 minutes or until fragrant.
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Transfer the hazelnuts to a food processor and grind into a flour.
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In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter until light and fluffy. Scrape down the sides of the bowl, add the sugar, and continue beating.
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Add the eggs one at a time, mixing until incorporated. Mix in the hazelnut flour and cornstarch.
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Stir in the chopped chocolate and cranberries.
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Spread the batter into the tart rings or springform pan and gently press whole cranberries into the top. Sprinkle with the turbinado sugar.
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Bake for 30-40 minutes until slightly puffed and golden around the edges.
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