Share on Pinterest
Chocolate Hazelnut Tart with Toasted Pecans ft. Pecan Nut Pie Crust
- 15 minutes + 3 hours to set
- 7 ingredients
- Pecans
- Easy
- servings
Ingredients
- 1 Diamond of California® Ready to Use Pecan Pie Crust
- 1 cup Diamond of California® Pecan Halves, chopped
- 2 tbsp cornstarch
- 2 cups heavy cream
- 3/4 cup chocolate hazelnut spread
- 1/8 tsp salt
- 1 tsp pure vanilla extract
The Steps
- Preheat the oven to 300°F. Spread chopped pecans out onto parchment paper on a baking sheet. Toast until slightly darkened, about 5 minutes. Allow to cool down for 5 minutes and then turn the oven up to 350°F.
- Whisk the cornstarch and 1/2 cup of heavy cream together in a medium saucepan.
- Add the rest of the heavy cream, chocolate hazelnut spread, and salt into the saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for 3 minutes as it thickens.
- Remove from heat, whisk in the vanilla, then pour into the crust.
- Chill in the refrigerator for 3-4 hours or until set.
- Garnish with toasted pecans.
RECIPE CONTRIBUTED BY CHEF ANNIE LE OF SWEETLE SAN FRANCISCO