Name: Grapefruit Tart With Bittersweet Chocolate And Hazelnut Cream
Cuisine: International
Ingredients: For the tart crust (one 9" tart); 1 cup all-purpose flour; 1/2 cup hazelnuts, toasted and finely ground (see instructions below); 1/2 cup powdered sugar; 1/4 teaspoon kosher salt; 1 teaspoon grapefruit zest, finely grated; 8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces; 1 large egg yolk; For the tart filling (chocolate layer, hazelnut cream, grapefruit rounds and glaze); 3 ounces bittersweet chocolate, chopped into small pieces; 6 tablespoons unsalted butter, softened; 2 tablespoons granulated sugar; 3/4 cup hazelnuts, toasted and finely ground (see instructions below); 2/3 cup powdered sugar; 3 tablespoons all-purpose flour; 1 teaspoon grapefruit zest, finely grated; 1 large egg; 1 teaspoon vanilla; 2 medium ruby-red grapefruit, pith removed and cut into rounds, 1/4 inch thick; 1/4 cup citrus marmalade

Ingredients

For the tart crust (one 9" tart)

1 cup all-purpose flour

1/2 cup hazelnuts, toasted and finely ground (see instructions below)

1/2 cup powdered sugar

1/4 teaspoon kosher salt

1 teaspoon grapefruit zest, finely grated

8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces

1 large egg yolk

For the tart filling (chocolate layer, hazelnut cream, grapefruit rounds and glaze)

3 ounces bittersweet chocolate, chopped into small pieces

Method

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1.
To toast hazelnuts: Place hazelnuts in single layer on rimmed cookie sheet. Toast for 8 to 10 minutes in a 350 degree F oven, shaking the pan once or twice to ensure even browning. Once cooled, put toasted hazelnuts in the freezer for 15 minutes or longer. To grind hazelnuts: Combine frozen hazelnuts with powdered sugar in bowl of food processor. Pulse -- stopping every few seconds -- until the hazelnuts are uniformly and finely ground, about 15 to 20 pulses. Preheat oven to 350 degrees F. Prepare tart crust: Put flour, hazelnut/powdered sugar mixture, salt, and grapefruit zest in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the butter is coarsely cut in, about the size of peas -- about 5 to 7 times. Stir the yolk to break it up, pour over the dry ingredients, and pulse (about 5 seconds each time) until the dough starts to clump and come together. If some of the dough is still dry and crumbly, that's okay, since it's a press-in crust. Put the dough into a 9-inch tart pan, pressing the dough evenly over the bottom and up the sides of the pan. Prick the dough all over with a fork, and freeze for 30 minutes or longer. Bake the tart crust: Bake the crust for about 25 to 30 minutes, or until the crust is golden brown. Keep a close eye on the crust to make sure it doesn't burn -- you can always lay a sheet of foil across the top if it's browning too quickly. About half-way through the baking time, check the dough to see if it has puffed up; if so, press it down with the back of a spoon so you'll have a deep enough shell for the filling. Remove from oven, and cool completely. Prepare grapefruit: Slice off the top and bottom, then with a curving cut, remove the peel, working in sections. Slice the grapefruit into 1/4-inch rounds and remove seeds. Dry the grapefruit rounds between several layers of paper towels -- blotting the fruit to remove excess moisture -- for at least 30 minutes but preferably longer. Prepare hazelnut cr

Grapefruit Tart With Bittersweet Chocolate And Hazelnut Cream

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