Prepare to embark on a decadent culinary journey that will tantalize your taste buds and transport you straight to the heart of German pastry perfection! This Himbeer Schokoladen Tarte mit Haselnüssen is not just a dessert – it's a luxurious experience that combines the rich, velvety smoothness of dark chocolate, the nutty crunch of hazelnuts, and the bright, tangy burst of fresh raspberries. Whether you're a passionate baker or a dessert enthusiast looking to impress, this show-stopping tart promises to be the crown jewel of any dining table.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: German
Serves: 12 servings
Ingredients
- 1 1/2 cups crushed hazelnuts
- 1 cup raspberries
- 200g dark chocolate
- 1/2 cup cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup butter
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom or line it with parchment paper for easier removal after baking.
- In a mixing bowl, combine the crushed hazelnuts, 1/4 cup of sugar, and 1/4 tsp of salt. Mix well to ensure the ingredients are evenly distributed.
- Melt 1/2 cup of butter in a small saucepan over low heat or in the microwave. Allow it to cool slightly before adding it to the hazelnut mixture.
- Pour the melted butter into the hazelnut mixture and stir until the mixture is well combined and resembles a crumbly dough.
- Press the hazelnut mixture evenly into the bottom and up the sides of the prepared tart pan. Use the back of a spoon or your fingers to compact it firmly.
- Bake the crust in the preheated oven for about 15 minutes, or until it is lightly golden. Remove from the oven and let it cool while preparing the filling.
- In a medium saucepan, combine 200g of dark chocolate and 1/2 cup of cream. Heat over low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth.
- Once the chocolate and cream are well combined, remove from heat and stir in 1 tsp of vanilla extract. Allow the mixture to cool slightly.
- Gently fold the raspberries into the chocolate mixture, being careful not to break them apart too much.
- Pour the raspberry-chocolate filling into the cooled hazelnut crust, spreading it evenly with a spatula.
- Return the tart to the oven and bake for an additional 25 minutes, or until the filling is set but still slightly soft in the center.
- Once baked, remove the tart from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 1 hour to allow the filling to firm up.
- Before serving, you can garnish the tart with additional fresh raspberries or a dusting of powdered sugar if desired.
- Slice the tart into 12 equal servings and enjoy your delicious Himbeer Schokoladen Tarte mit Haselnüssen!
Tips
- Use high-quality dark chocolate for the most intense and rich flavor profile.
- Toast the hazelnuts lightly before crushing to enhance their nutty aroma.
- Ensure your butter is slightly cooled when mixing with the hazelnut crust to prevent separation.
- Be gentle when folding raspberries into the chocolate to maintain their delicate structure.
- Use a removable-bottom tart pan for easy and clean serving.
- Allow sufficient cooling and refrigeration time to achieve the perfect texture.
- For a professional finish, use a sharp knife dipped in hot water when slicing the tart.
- Serve slightly chilled for the best taste and presentation.
Nutrition Facts
Calories: 331kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
