Hazelnut and Condensed Milk Tart

Name: Hazelnut and Condensed Milk Tart
Total time: 7200 s
Yield: 8 people
Cuisine: American
Ingredients: 3 1/3 cups flour (about 420 grams); 1 1/4 cups ground hazelnuts (about 150 grams); 2 eggs; Vanilla extract; Half a packet of vanilla baking powder; 1 1/4 cups condensed milk (about 300 grams); 1/2 cup sugar (about 100 grams); 2/3 cup oil (about 150 ml); 1 1/4 cups heavy cream (about 300 grams); 3 1/2 oz dark chocolate (about 100 grams); 1/4 cup sugar (about 50 grams); 2 sheets gelatin

pasticciandoinsiemeate @Pasticciandoinsieme

Who said a dessert can't be created as a 'clean out the fridge' recipe? That's what I did with this tart, a recycled dessert made as a Sunday treat. I had some condensed milk nearing its expiration and some heavy cream, so I created a very tasty hazelnut crust (better to spread with your hands directly in the pan) covered with a chocolate panna cotta. There was a lot of condensed milk, so I doubled the crust recipe, and I also made some delicious cookies for the kids and 4 single-serving tarts.

pasticciandoinsiemeate @Pasticciandoinsieme

Saved

Ingredients

2 hours

8 people

3 1/3 cupsflour (about 420 grams)
1 1/4 cupsground hazelnuts (about 150 grams)
2eggs
Vanilla extract
Halfa packet of vanilla baking powder
1 1/4 cupscondensed milk (about 300 grams)
1/2 cupsugar (about 100 grams)
2/3 cupoil (about 150 ml)
For the chocolate panna cotta
1 1/4 cupsheavy cream (about 300 grams)
3 1/2 ozdark chocolate (about 100 grams)
1/4 cupsugar (about 50 grams)
2 sheetsgelatin

Saved

Steps

2 hours

1

First, grind the hazelnuts into a fine flour and mix them with the flour and baking powder.
2

In a bowl, beat the eggs with the sugar and condensed milk, and start mixing quickly with a fork. Add the vanilla extract and oil, then incorporate the flours to form a very soft dough. Let it rest in the fridge for about an hour.
3

Divide the dough in two: use one part to make cookies and the other for the tart. Using floured parchment paper, gradually spread the crust in the pan, prick it lightly, and cover it with parchment paper topped with beans to prevent it from rising during the first 15 minutes of baking at 390°F. Then remove it from the oven, take out the beans and parchment paper, and bake for another 10 minutes.
4

Meanwhile, prepare the chocolate panna cotta and pour it over the cooled crust, then let everything chill in the fridge for a couple of hours.