There is something magical about the combination of grand fir and chocolate, though spruce and pine tips would be just as pleasing. This dish is best made in the spring when the new growth tips of the trees are full of essential oil. Use the best dark chocolate you can find. I usually go for the ones with 70 percent cocoa solids from one of a number of new, small-scale producers.
Crust
2 cups (500 mL) graham cracker crumbs
¼ cup (60 mL) melted butter
1 cup (250 mL) ground hazelnuts
½ cup (125 mL) brown sugar
¼ cup (60 mL) hazelnut butter
Filling
2 cups (500 mL) whipping cream
1 cup (250 mL) grand fir needle tips
¼ cup (60 mL) sugar
1 Tbsp (15 mL) Frangelico (hazelnut) liqueur
14 oz (420 g) dark chocolate, chopped
fresh berries, to garnish
icing sugar or cocoa powder, for dusting
In a mixing bowl, combine the graham cracker crumbs, melted butter, ground hazelnuts, and brown sugar. Heat the hazelnut butter in the microwave or in a hot water bath until smooth. Add to the crumbs and the mix will clump together when squeezed. Pour into a 12-inch (30 cm) tart pan (pastry cases with removable bases are best). Work the mixture into an even coating over the sides and bottom of the pan. Cover with plastic and chill or freeze until needed.
In a saucepan, add the whipping cream, grand fir needles, sugar, and Frangelico. Bring to a boil, remove from the heat, and pour through a strainer over the chopped chocolate. Stir until the mixture is smooth. Pour into the chilled tart shell. Allow to cool, then cover and chill in the refrigerator. To serve, cut into wedges and top with a mixture of fresh berries and a dusting of icing sugar or cocoa powder.
MAKES 8–12 SERVINGS