- 6 tablespoons unsalted butter, softened
- 1/4 cup packed brown sugar
- 6 tablespoons honey
- 1 egg, beaten
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups chocolate hazelnut spread
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch pie plate.
- In a large mixing bowl cream together butter or margarine, brown sugar, and honey. Add egg and blend until mixture is smooth.
- In a separate bowl combine all-purpose flour, whole wheat flour, baking powder, and baking soda. Mix thoroughly, then add to sugar mixture. Stir until well combined. Divide dough in half.
- With floured fingers press one half of dough into bottom of greased pie plate. Place pie plate in freezer and place other half of dough in refrigerator.
- After 20 minutes, remove pie plate from freezer. Spread chocolate hazelnut spread over frozen dough.
- Roll out remaining dough between 2 sheets of waxed paper. Fit dough on top of chocolate hazelnut layer and press firmly on edges to seal.
- Bake in preheated oven for 20 to 25 minutes until lightly browned. Cool 5 minutes, then cut into 8 slices. Allow tart to cool completely in pie plate before serving.
06/23/2019
recipepes.com
chocolate hazelnut tart, recipe
PT15M
PT1H
5
455 calories
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