Posted by Grace Massa Langlois on Friday, 4th June 2010
Last fall, Liana and I attended Jamie Oliver’s talk in Toronto, on the Food Revolution. Jamie also engaged in a question and answer period after his talk. He had us laughing one minute and then in the next minute he had the audience analyzing our day to day in the kitchen and what we were feeding our families. Jamie is very charismatic and it is very difficult not to share in his passion for the Food Revolution when he is obviously so genuinely concerned. Jamie is determined to make a difference in the way we cook, eat and live. I truly admire what Jamie is doing and his passion for the Food Revolution is obviously contagious.
I was quite surprised at Liana’s reaction to Jamie’s talk and I was very grateful to Jamie, in one short afternoon, he was able to make a difference in how she looks at food and the importance of learning how to cook. She appreciated his brutal honesty when answering questions. Hopefully in his mission he will be able to change the thoughts of many more young adults in terms of the food we eat, how to prepare the food and the importance of fresh ingredients opposed to pre-packaged foods or take out. If he is able to do this I feel we will really see a change in the future.
Jamie provided each member of the audience with a copy of his cookbook, Jamie’s Food Revolution. He asked us to pledge to not only learn at least one recipe from each chapter of the book but to also pass it on to at least two people.
It is time to stop procrastinating and fulfill my pledge to Pass It On with the Chocolate Hazelnut Tart. Hopefully you will master the recipe and pass it on as well. I will continue to fulfill my pledge with even more recipes in the future.
It’s no surprise that the first recipe I chose to pass on has loads of chocolate and hazelnuts. I altered the recipes slightly, I added cocoa to the sweet shortcrust pastry to add a little more chocolate punch and I didn’t add the raisins in the filling, unfortunately the kids don’t enjoy raisins in sweets. I did serve them with fresh blackberries.
The shortcrust pastry was very flaky and the taste was incredible. The filling is rich in chocolate flavour, very creamy and the hazelnuts provide such a welcoming crunch. The fresh blackberries complements the richness of the chocolate.
Please join me in Jamie’s Pass It On campaign, one by one, we can make a much needed difference!
Chocolate Hazelnut Tart
(adapted from Jamie Oliver, Jamie’s Food Revolution)
Makes 12 3 1/2 inch tarts
- Chocolate Shortcrust Pastry
- Chocolate Hazelnut Tart Filling
Chocolate Shortcrust Pastry
Makes 2 pounds of dough
Only one-half of the pastry dough is required to make these tarts. The leftover dough can be used for another use.
- 250 g cold unsalted butter, cut into small cubes
- 2 large eggs, preferably free-range or organic, beaten
- 40 ml of milk
- 500 g all-purpose flour, sifted, plus extra for dusting
- 100 g confectioners’ sugar, sifted
- 2 tablespoons cocoa powder
- pinch of salt
- zest of 1 lemon
- Cut your cold butter into small cubes, place in fridge to keep cold while you assemble the other ingredients.
- Crack your eggs into a bowl with half of the milk and beat together with a fork, refrigerate until ready to use (keep the other half of the milk refrigerated as well).
- Sift the flour, confectioners’ sugar, cocoa powder and the salt in the bowl of a food processor.
- Add butter and lemon zest to flour mixture.
- Pulse until the flour mixture resembles a fine crumble.
- With processor running, drizzle in the egg mixture, dough should come together. (If dough is still crumbly add the reserved milk a little at a time.)
- Divide dough in half, wrap each in plastic. Refrigerate until cold, about 30 minutes.
- Preheat oven to 350° F.
- Dust a clean work surface and your rolling pin with flour.
- Roll the pastry out to just under 1/2 inch thick, dusting with flour as you go.
- Cut circles a little larger than your tart tin. Lay pastry circle over mold and carefully fit the pastry in the tart tin. Repeat until all of the tart tins are fitted with pastry.
- Using a fork, prick all over the base of each tart and place on a baking sheet.
- Pop them into the freezer and chill until hard.
- Place in the preheated oven and blind bake for 15 minutes.
- Let cool on wire rack for 5 minutes, remove pastry from tins and continue to cool.
Chocolate Hazelnut Tart Filling
- 2-3 1/2 ounce bars of good-quality bittersweet chocolate (minimum 60% cocoa solids), or 1 1/4 cups chips
- 1 1/4 cups heavy cream
- 2 heaped tablespoons superfine sugar
- 2 tablespoons unsalted butter
- sea salt
- 1/2 cup hazelnuts, skinned
- Cut up you chocolate.
- Put the cream and sugar into a medium-sized saucepan and simmer on low heat for about 5 minutes.
- Remove from heat and add the chocolate and butter.
- Add a pinch of salt and stir slowly until the chocolate and butter have melted.
- Toast your hazelnuts in a hot, dry pan for a few minutes until golden and remove skins. Coarsely chop hazelnuts.
- Divide hazelnuts evenly and scatter the hazelnuts over the base of each tart.
- Pour over the melted chocolate, making sure that all hazelnuts are covered.
- Cool and then refrigerate for 20 minutes before serving.
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Pies & Tarts, Recipes, Ricette di Base