Simple Way to Prepare Speedy Hazelnut Rum Tart

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The ingredients needed to make Hazelnut Rum Tart:

1. Take Tart crust ingredients:
2. Make ready 120 grams Cake flour
3. Take 40 grams Butter
4. Take 30 grams Granulated sugar
5. Make ready 1 Egg white
6. Prepare 1 pinch Salt
7. Make ready Filling ingredients:
8. Get 60 grams Turkish hazelnuts
9. Take 50 grams Butter
10. Get 30 grams Granulated sugar
11. Prepare 1 Egg
12. Prepare 20 grams Chocolate chips
13. Get 2 tsp Rum

In fact, my recipe is a combination of several of Ferber's. The tart is a baked ganache (a simple mixture of chocolate and cream), scented with orange zest and rum, topped with chopped walnuts, in a sweet walnut pastry crust. A final drizzle of chocolate makes a simple decoration. Butter the top of the parchment paper, and coat the inside of the entire pan with flour, shaking out any excess.

Steps to make Hazelnut Rum Tart:

1. First, make the tart crust. Put the cake flour in a bowl, and add the butter, which should be cut into 1 cm cubes. Use something like a dough cutter to mix the two together while chopping up the butter finely.
2. Make a depression in the center and add the sugar, salt and egg white. Use a spatula or your hands to mix it all together and gather the dough into a ball.
3. Wrap the dough in plastic wrap, and let it rest in the fridge for at least 30 minutes.
4. Now, make the filling. Let the butter and egg warm to room temperature.
5. Bake the hazelnuts in a preheated 160℃ oven for 10 minutes, then peel them. Powder 40 g of the hazelnuts in a food processor or mill, and chop the rest of the nuts in half.
6. Put the butter and sugar in a bowl and mix well.
7. Add the egg, rum, powdered hazelnuts and chocolate chips in that order, mixing each ingredient in well as they are added.
8. Preheat the oven to 180℃. Flatten the dough from Step 3 to a 4-5 mm thickness, then line the tart pan with it. Cut off any excess dough.
9. Pour the filling from Step 7 into the crust and gently level the surface.
10. Evenly space the halved hazelnuts on the surface of the tart and bake it for about 35 minutes at 180℃.
11. It's finished baking. Once it has cooled, remove the tart from the pan.
12. Slice the tart and serve it up on plates.

A final drizzle of chocolate makes a simple decoration. Butter the top of the parchment paper, and coat the inside of the entire pan with flour, shaking out any excess. Beat in the lemon zest, rum, and vanilla. In a separate large bowl, beat egg whites until frothy; add remaining sugar slowly while beating. Fold in the egg yolk mixture to the beaten egg whites.

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