Layered Chocolate Tart
Node Shortcode: [[nid:100]]
Recipe type: Dessert
- 4 packages of pre-made crescent dough (rolls)
- 1 jar of hazelnut chocolate spread
- Egg wash for top
- Approx. 10” round cake pan or plate
- Roll out each crescent roll to be at least 10”x10” then set aside
- Place 1 cup of the chocolate spread in a bowl and heat in microwave slightly just until it’s really easy to spread.
- Start with one layer of crescent dough, use pan/plate to create an outline and then spread the chocolate within. This doesn’t need to be exact, it’s just to avoid wasting the chocolate.
- Repeat Step 3 until you reach the top layer and leave that as is.
- Use the pan/plate as a template and cut your layered dough into a circle, remove excess dough. (you can use this to make some crescent rolls for dinner!)
- Use a glass to create another small circle outline in the middle of your large circle. Then with a large knife cut at 12, 3, 6, 9 o’clock into four equal sections. Cut those sections in half and then in half again so you end up with 16 small slices that are connected in the middle.
- Carefully take each section and twist it, alternating between clockwise and counterclockwise. Or do two at a time and twist each in the opposite direction.
- When you’re done you will start to see the pretty pattern take shape. Don’t worry if you get a little messy with the chocolate spread, it will still look great when it’s cooked.
- Brush with an egg wash and then bake according to crescent package instructions. Then pat yourself on the back when you take it out of the oven and impress all your guests!