Chocolate brandy and hazelnut tart is a dessert that combines intense flavors and crunchy textures to delight chocolate lovers. This exquisite dish has its roots in European tradition, where filled tarts are very popular, particularly in countries like Italy and France. In Latin America, although it does not have a specific unique name, similar variants can be found under names such as "chocolate liqueur tart" or "hazelnut and chocolate tart." This dessert represents the fusion of the rich flavors of hazelnut, chocolate, and brandy, ingredients that have become popular in various regional pastries, adapting to local palates, where it is often accompanied by cookies or biscotti for an additional crunchy touch.
In different Latin American countries, this tart combination may vary in terms of ingredients and the type of alcohol, although the concept and preparation maintain the essence of an elegant and sophisticated dessert that is usually enjoyed at celebrations and family gatherings.
How to prepare Hazelnut chocolate brandy tart with biscotti
To begin, toast 1/2 cup of whole hazelnuts on the top of a double boiler and, at the same time, melt the semi-sweet baking chocolate and butter together until you get a homogeneous mixture.
In a large bowl, use an electric mixer to beat the eggs and sugar at high speed until the mixture turns a lemon color.
Incorporate the chocolate and butter mixture, beating at medium speed until the butter is completely integrated and the preparation is uniform.
Add the brandy and mix well so all the flavors blend properly.
Pour the mixture over the previously placed Peak Frean sweet cookies, making sure they are well covered and the preparation is compact.
Mix gently so the cookies soak up the chocolate and brandy without breaking apart too much.
Line a 9-inch pie pan with plastic wrap and pour the mixture inside, leveling the surface.
Cover the tart with plastic wrap and freeze until serving time, so it reaches the right consistency and you get a fresh and delicious dessert.
