Cherry-Chocolate Linzer Tarts

• 1/2 pound plus 1 tablespoon (241g) unsalted butter, softened
• 1 cup plus 3 tablespoons (125g) confectioners sugar
• 1/2 teaspoon (2g) coarse salt
• 3/4 cup plus 2 tablespoons (78g) hazelnut flour
• 2 3/4 cups (343g) all-purpose flour
• 5 tablespoons (31g) unsweetened cocoa powder (preferably Valrhona)
• 1 1/4 teaspoons (2g) ground cinnamon
• 1 teaspoon (2g) ground cloves Grated zest of half an orange
• Grated zest of half a lemon
• 1/2 vanilla bean, split and scraped
• 1 large egg, lightly beaten
• 1 large egg yolk
• 3.5 ounces (100g) bittersweet chocolate (preferably Valrhona Le Noir Amer 71% cacao), chopped
• 3/4 cup plus 2 tablespoons (210g) heavy cream
• Cherry Jam (page 251)
• Chocolate Crumble (page 213)
• Thai Basil Ice Cream (page 226)

1. Put the butter, confectioners sugar, and salt in the bowl of a standing mixer fitted with the paddle.
2. Beat just until combined.
3. Whisk the hazelnut flour, all-purpose flour, cocoa powder, cinnamon, cloves, orange and lemon zests, and vanilla seeds (rinse, dry, and save the pod for another use) together.
4. Add to the butter and beat just until combined.
5. Add the egg and yolk and beat until you have a smooth dough.
6. Turn out onto a lightly floured work surface and divide in half.
7. Shape each half into a brick and wrap in plastic.
8. Chill for at least 30 minutes.
9. Roll one-half of the dough 1/8 inch thick on a lightly floured work surface (freeze the rest for another use).
10. Transfer the dough to a baking sheet and chill for 30 minutes.
11. Cut into 3 1/2-inch circles and line eight to nine 2 1/4-inch tart rings.
12. Place the tarts on a baking sheet and chill for 30 minutes.
13. Heat the oven to 375F or 350F on convection.
14. Trim the excess dough from the tart shells.
15. Line the shells with pieces of parchment and fill with dried beans or rice.
16. Bake the tart shells until crisp, 5 to 6 minutes, rotating the pan halfway through baking.
17. Let cool in the molds.
18. Put the chocolate in a small glass bowl.
19. Microwave for 30 seconds.
20. Bring the cream to a boil in a small saucepan.
21. Pour about one-third of the hot cream into the center of the chocolate and whisk, starting from the center and working out until combined.
22. Add another third of the cream and whisk, again from the center out.
23. Add the remaining cream and whisk until perfectly smooth.
24. It will have the consistency of lightly whipped cream.
25. Cover with plastic wrap, pressing it onto the surface of the ganache so a skin doesnt form, and keep at room temperature until needed.
26. Unmold the tart shells.
27. Spread some ganache in the bottom of e each shell and fill with the jam.
28. Spoon some ganache on the plate and set a tart on top.
29. Add a spoonful of chocolate crumble to the plate and top with a scoop or quenelle of ice cream.
30. You could use frozen cherries when making the jam, since theyre pitted.
31. And in a pinch, you could use a traditional store-bought jam.

unsalted butter, confectioners sugar, salt, hazelnut flour, flour, cocoa, ground cinnamon, ground, lemon, vanilla bean, egg, egg yolk, bittersweet chocolate, heavy cream, chocolate, basil

Taken from www.epicurious.com/recipes/food/views/cherry-chocolate-linzer-tarts-376792 (may not work)