Low Fat and Whole Wheat Chocolate Hazelnut Tart (#1614)
Chocolate Desserts Tarts Low Fat
Share This Recipe
For The Crust
- 1/4 cup All-Purpose Flour
- 1 cup Whole Wheat Pastry Flour
- 1/2 cup Hazelnuts (Filberts)
- 1/4 cup Light Brown Sugar packed
- 1/2 tsp Salt
- 5 tablespoons Unsalted Butter cold, cut into small pieces
- 2 tablespoons Canola Oil
- 1 1/2 tablespoons Water iced
For The Filling
- 1 1/2 tsp Unflavored Gelatin
- 1 Tbsp Water
- 3/4 cup Low-Fat Milk
- 2 large Egg Yolks
- 2 1/2 tablespoons Sugar
- 1/4 cup Sugar
- 1 Tbsp All-Purpose Flour finely chopped
- 2 oz Chocolate Unsweetened
- 4 large Egg Whites dried, equivalent to 2 egg whites
- 1/8 tsp Cream Of Tartar
- Preheat oven to 400° f (200° c).
- For the crust:
- Coat a 9-inch tart pan with cooking spray.
- Combine whole wheat pastry flour, allpurpose flour, hazelnuts, sugar and salt in a food processor; process until the nuts are finely ground.
- Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
- Add oil and ice water and pulse just until incorporated.
- Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
- Bake the crust until set and the edges are beginning to brown, 15 to 18 minutes.
- Let cool on a wire rack.
- For the filling:
- Sprinkle unflavored gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
- Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.
- Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined.
- Gradually whisk in 1/2 cup of the hot milk.
- Whisk the egg yolk mixture into the pan with the remaining hot milk.
- Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 5 minute.
- Remove from the heat; whisk in chocolate until completely melted.
- Whisk in the softened gelatin until smooth.
- Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy.
- Increase speed to high and beat until soft peaks form.
- Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes.
- Gently fold the chocolate custard into the egg whites until blended.
- Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, at least 4 hours or overnight.