Hazelnut tart with dark chocolate ganache and sour cherries

Name: Hazelnut tart with dark chocolate ganache and sour cherries
Prep time: 50 min
Cook time: 45 min
Total time: 95 min
Yield: 8
Ingredients: Nut flour ¾ cup; Type 00 flour 1 ¾ cup; Powdered sugar 1 ¼ cup; Butter cold 4 oz; Hazelnut paste &frac18; cup; Unsweetened cocoa powder 7 ½ tbsp; Eggs (approximately 1 medium) 1 oz; Vanilla bean 1; Fine salt 1 pinch; Dark chocolate 12.5 oz; Fresh liquid cream ½ cup; Black cherries in syrup (and 100 g of their syrup) 1 ½ cup; Powdered sugar to taste

695

Calories per serving

Vegetarian

Energy Kcal 695
Carbohydrates g 81.2
of which sugars g 59.2
Protein g 8.8
Fats g 37.2
of which saturated fat g 18.49
Fiber g 2.8
Cholesterol mg 70
Sodium mg 183

Difficulty: Average
Prep time: 50 min
Cook time: 45 min
Serving: 8
Note + cooling and setting times

PRESENTATION

Dive into the rich flavors of northern Italy with this amazing hazelnut tart featuring a luscious dark chocolate ganache and vibrant sour cherries. It's truly delicious. The base is a chocolate hazelnut shortcrust pastry, compact yet soft—like a cookie—thanks to the hazelnut flour and paste. And you know what? The mix of bitter dark chocolate and sweet, tangy sour cherry syrup takes flavor harmony to the next level. Seriously. Drawing inspiration from places like Piemonte, this tart really shows off the nutty richness of local hazelnuts. Italian bakers, with their knack for innovation, love adding a modern twist to classic desserts. This crostata variation—it's both a cherry chocolate tart and a comforting treat.

Sour cherries, also known as amarene, are such a staple in northern Italian sweets. They add an amazing brightness to the hazelnut chocolate ganache, making each bite refreshing and super well-balanced. I mean, the moist ganache, with those juicy cherries on top, makes a tasty contrast against the crispy tart crust. And perfect for impressing guests—or just enjoying on a quiet night in. Pretty much a masterpiece. Every piece feels like a tiny work of pastry art, with the sour cherry syrup tying everything together beautifully. This sour cherry tart is a creative nod to the warmth and innovative spirit Italian pastry chefs are known for.

And look, if you're a fan of a good tart crust recipe or just eager to dive into a new chocolate tart recipe, this dessert will definitely impress. The flavors are really, really good—a standout addition to any table, showcasing the beautiful artistry of Italian baking.

INGREDIENTS

695

Calories per serving

for a 9-inch mold: Nut flour ¾ cup (70 g); Type 00 flour 1 ¾ cup (230 g); Powdered sugar 1 ¼ cup (140 g); Butter 4 oz (115 g) - cold; Hazelnut paste ⅛ cup (30 g); Unsweetened cocoa powder 7 ½ tbsp (10 g); Eggs 1 oz (53 g) - (approximately 1 medium); Vanilla bean 1; Fine salt 1 pinch

For the ganache: Dark chocolate 12.5 oz (350 g); Fresh liquid cream ½ cup (100 g)

For garnishing: Black cherries in syrup 1 ½ cup (350 g) - (and 100 g of their syrup); Powdered sugar to taste

Preparation

How to prepare Hazelnut tart with dark chocolate ganache and sour cherries

To prepare the hazelnut tart with dark chocolate ganache and sour cherries, start with the cocoa and hazelnut pastry. In a food processor, pour all the ingredients. Start with flour and butter 1, hazelnut flour 2, unsweetened cocoa powder 3

the eggs 4, powdered sugar 5, hazelnut paste 6

a pinch of salt and the vanilla seeds 7. Run the processor until the mixture is well combined or has formed a ball 8. Transfer onto a work surface 9

and smooth it into a dough ball 10. Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour 11. After the time has passed, retrieve the pastry, remove the plastic wrap, and roll out the dough on a lightly floured board. Use a rolling pin 12

to obtain a disc about 1/4 inch thick and large enough to line a 9-inch removable bottom pan 13. Then trim the excess by pressing the rolling pin against the edges of the pan 14 and prick the base with a fork 15.

Place a sheet of parchment paper and some weights or dried legumes on the pastry 16 and bake in a preheated oven for 30 minutes at 350°F 17, then remove the parchment paper with the weights and continue baking for another 10 minutes 18.

Once the base is baked, let it cool completely 19 before transferring it to a serving plate 20. Meanwhile, tend to the rest. Drain the sour cherries, collecting 100 g of syrup in a small bowl 21

then move the drained sour cherries 22 and chop the chocolate to prepare the ganache 23. In a small saucepan, pour the sour cherry syrup 34,

the cream 25, and heat almost to a boil. Then turn off the heat and immediately add the chocolate while stirring with a whisk 26. This way, the chocolate will melt with the still very hot temperature 27.

Pour the ganache over the pastry that you have meanwhile transferred to the serving plate, garnish with the sour cherries, and let set in the refrigerator for 6-8 hours 29. After the necessary time has passed for everything to set, your hazelnut tart with dark chocolate ganache and sour cherries will be ready to be enjoyed 30.

Storage

The hazelnut tart with dark chocolate ganache and sour cherries can be stored in the refrigerator for 3-4 days, preferably kept covered under a dome or wrapped in plastic wrap.
The dessert is not advisable to freeze, while the raw pastry can be frozen or prepared in advance.

Tip

The deliciousness of the hazelnut tart with dark chocolate ganache and sour cherries is truly unbeatable, so if you really want to make this dessert unforgettable, add some chopped and toasted hazelnuts along with the sour cherries or a sprinkle of chopped dark chocolate, perhaps try with the one with a very high percentage of cocoa!

For the translation of some texts, artificial intelligence tools may have been used.