Ingredients :
1 cup flour
1/4 cup cocoa powder
1/4 hazelnuts, blanched, toasted and ground fine
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup + 1 tbsp unsalted butter, cold and cut into pieces
1 egg
8 ounces semisweet chocolate, chopped
3/4 cup heavy cream
2 tbsp unsalted butter
2 tbsp hazelnuts, blanched, toasted and chopped
1 cup sweet cherries, pitted
Note: To make it easier to grind the hazelnuts blend them in a food processor with the powdered sugar. That way they stay dry and won't ball up.
In a food processor pulse together the flour, cocoa powder, ground hazelnuts, powdered sugar and salt. Barely cut in the butter until it resembles coarse crumbs. Add the egg a little bit at a time, pulsing briefly after each addition. The dough will appear granular at first and after a few 10 second pulses it will clump together.
Turn it out onto a floured surface and knead it ever so slightly so it holds together. Wrap the ball of dough in plastic wrap and refrigerate it for at least 2 hours or overnight.
When you're ready to roll out the tart shell take the dough out of the refrigerator and let it sit for about 10 minutes to take a bit of the chill off.
Butter a 12 inch round fluted tart pan with a removable bottom and set it aside. Sandwich the dough between 2 large sheets of wax paper and roll it out into a 15 inch circle. Rolling it out with wax paper helps you avoid sticky dough, messy flour, reduces cracks and makes it easy to turn it over into the tart pan. Once the sheet of dough is centered in the prepared tart pan press it into the corners of the pan and fold the excess dough back over the sides to create a nice strong double edge crust, making sure to keep the dough level with the edge of the pan. Pierce the dough a few times with a fork and freeze it for half an hour.
Preheat the oven to 375 degrees and position a rack in the center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place the tart on a baking sheet and bake it for 20 – 25 minutes. Remove the foil and bake it for another 10 minutes. Transfer the tart to a rack and let it cool completely before filling.
To make the ganache put the chopped chocolate in a heatproof bowl and set it aside. In a small sauce pan combine the cream and butter and heat it on medium heat. When it comes to just a boil pour it over the
chocolate, cover it and let it sit for 3 – 5 minutes. Whisk in the chocolate until it all melts and you're left with a smooth pudding like consistency.
Pour it into the cooled tart shell and smooth it out with a spatula. Top it with cherries and chopped hazelnuts. Enjoy!
