Chocolate-hazelnut tart from Bake from Scratch Magazine, Fall 2015: Premiere Issue (page 35)

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Notes about this recipe

  • rionafaith on November 27, 2019

    Cranberry filling is VERY sweet and almost like a pecan-pie like. I don't have a 9" square pan so I used a 9" round and had a bit of extra cranberry-hazelnut filling, but I used all the ganache. Crust method is a bit strange and fell into pieces as I tried to transfer it to the tart pan, so I ended up pressing it in in chunks instead. It also wasn't a very crisp or flaky crust, more crumbly and almost soft. Perhaps it was underbaked, but I went a couple minutes longer than called for and it's so hard to tell on a chocolate/dark colored crust when it's done! This was good, but wasn't as big a hit as other holiday desserts have been in the past, so I probably won't repeat it.

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