Inspired by cringle, a Danish vacation pastry, this celebratory, make-beforehand tart has a gooey hazelnut filling that pairs splendidly with coffee. If your marketplace has blanched hazelnuts, get them and store yourself the step of rubbing off the skins.
9 – 12 Servings
2 cups (280 g) skin-on hazelnuts
17.3-oz. bundle frozen puff pastry (2 sheets), thawed
6 Tbsp. unsalted butter, melted, barely cooled
1¼ cups (250 g) granulated sugar, plus greater for sprinkling
2 large egg yolks
2Tbsp. unsweetened cocoa powder
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, till golden brown inside (slice 1 open to test if needed), 8–10 minutes. Let cool, then rub hazelnuts collectively in a easy kitchen towel to get rid of skins.
Meanwhile, separate puff pastry sheets. Place 1 sheet of pastry on a sheet of parchment paper and roll out to a 14×10″ rectangle. Prick pastry in numerous locations with a fork, then cautiously switch to a 13×9″ rimmed baking sheet and lightly press into pan so pastry suits into corners and is going up the sides. Chill till equipped to use. Roll out final sheet of pastry on identical sheet of parchment to a 13×9″ rectangle and set apart at room temperature whilst you’re making the filling.
Transfer hazelnuts to a meals processor; pulse to coarse pieces (a few bits can be smaller and finer than others).
Whisk butter and 1¼ cups sugar in a large bowl till barely fluffy, approximately 2 minutes. Add egg yolks and a pair of eggs and whisk to combine, approximately 1 minute. Add hazelnuts, cocoa powder, and salt and blend with a rubber spatula till a thick paste forms.
Beat final egg in a small bowl to blend. Remove baking sheet with pastry from fridge and brush egg alongside edges of pastry. Scoop hazelnut filling over dough and unfold into a good layer with spatula. Carefully vicinity final reserved sheet of pastry on pinnacle; lightly press collectively edges of pastry to seal. Trim any extra dough from sides, then crimp edges with a fork. Chill tart in freezer 15 minutes.
Remove tart from freezer and brush pinnacle all of the manner to the rims with egg. Cut approximately 1″-huge slits throughout pinnacle as preferred for venting. Bake tart till crust is golden brown, 30–35 minutes. Let cool in baking sheet 10 minutes, then sprinkle with sugar and reduce into pieces.