The 12th recipe in the Sweet Tarts & Pies section of The Modern Baker is one that Sara couldn’t wait to make. And having tried it, I can see why. This is one of those recipes that will make a master pastry chef out of you — at least in the eyes of your family and friends. And it’s one of the recipes that proves what a master Nick Malgieri is at his craft. Not only does he create amazing recipes, he writes them in a way that makes them easy to follow with stunning results.
I began by heating cream and sugar in a pan. Once the sugar had dissolved, I whisked in butter, then removed the pan from the heat and added bittersweet chocolate. I let the mixture sit for a minute, then whisked the chocolate and cream together.
In a separate bowl, I whisked together eggs, orange zest, and dark rum, then whisked in the chocolate. I poured the filling into a crust made from nut tart dough, then scattered chopped toasted hazelnuts on top.
I baked the tart in a 350°F oven for about 25 minutes, until the crust was baked through and the filling set. I cooled the tart, then prepared a bittersweet chocolate and butter mixture to drizzle on the top. The recipe says to melt the butter and chocolate together, then put it in a cone or bag to drizzle on the tart.
I put the unmelted chocolate and butter in a ziplock bag, then put it in the microwave to melt them together.
I squished the bag to mix the chocolate and butter, then snipped of the corner of the bag. It was easy to drizzle the chocolate mixture on top of the tart, and it gave it a professional, finished look.
This tart is delicious — rich, chocolately, not too sweet — and the orange and rum give it a great depth of flavor. And who doesn’t love hazelnuts?
If you don’t have Nick’s book yet, this tart is reason enough to buy it. Bake this tart and take it to your next dinner party or family get-together. I guarantee it will be a showstopper. It’s so simple to make, you’ll be almost embarrassed when everyone carries on about what a great baker you are.