Match Maker recipe: Chocolate Crémeux Tart with Cocoa Nibs and Hazelnuts

By Rock Silva, executive chef, Walla Walla Steak Co.

Serves 4

Chocolate tart dough
Ingredients
1 ½ cups all-purpose flour
¼ cup cocoa powder
⅔ cup powdered sugar
¼ cup cocoa nibs
3 tablespoons hazelnuts
Pinch of salt
⅔ cup cold butter, cut into cubes
1 large egg

Method
1. In a food processor, combine dry ingredients and mix.
2. Add butter and pulse until sandy consistency is formed.
3. Add egg and pulse until combined. Dough should not be fully formed.
4. Turn dough onto a floured surface and form a ball. Flatten the ball and refrigerate for 1 hour.
5. Roll the disk out and form into desired tart shell mold.
6. Preheat the oven to 350 degrees Fahrenheit.
7. Cover the shell with foil, fill with dried beans to weigh the foil down on top of the shell and blind bake — baking the pie crust before you add the filling — for 20 minutes.
8. Remove the weighted foil and return the shell back to the oven for 10 minutes.
9. Remove shell and cool on wire rack.

Chocolate Crémeux
1 ½ cups milk chocolate
7 tablespoons of cream
¾ cup milk
2 egg yolks

Method
1. Bring a pot of water to the boil.
2. In a metal mixing bowl whisk in milk, cream and egg yolk.
3. Cook mixture over a double boiler until mixture reaches 180 degrees Fahrenheit. The mixture will be thick and creamy.
4. Remove this crème anglaise from heat and stir in the chocolate to incorporate and develop your chocolate crémeux.
5. Fill the tart shells with crémeux, top with toasted nuts of choice and cocoa nibs.
6. Place in the refrigerator and allow the tarts to set for 1 hour.