No one will believe you when you say that this hazelnut chocolate ganache tart is homemade. From the perfect tart shell to the smooth and sumptuous filling – the aesthetic, flavours and finish of this beautiful tart are executed with the creative flair that you’d expect of your favourite patisserie. So it won’t come as a surprise to know that this recipe has been curated and shared by none other than Isha Shetty of Mumbai-based Vanilla Miel!
Tips & Tricks For Making The Perfect Tart
- Use cold butter cubes when making the dough – NEVER use melted butter.
- Use a stand mixer to make the tart dough if possible; and avoid over-mixing the dough as it stretches the gluten in the flour to develop elastic strands, which causes a gummy texture.
- Once the dough is ready, flatten and cover it with cling wrap, refrigerating it overnight. This not only allows the gluten to relax, but also contributes to a superior tart shell with lesser shrinkage. Remove the tart dough from the fridge 40 minutes before you need to use it.
- Blind-bake the tart shells. You might wonder why we don’t just throw the crust in the oven as it is. The answer is that as the crust bakes, pockets of steam cause the layers of pastry to puff up – very unhelpful when one’s ultimate goal is to fill the pie with something else! The sides of the crust will also to sag before they start to crisp, leaving us with a not-so-attractive slouching effect. To avoid this, fork the base with a super sharp and fine knife and add some beans to the empty tart shell before baking.
- Protect the tart shell. Once baked, you can sieve cocoa butter powder onto the tart shell when it is still hot. This ensures that the tart will not be soggy once filled with the hazelnut chocolate ganache!
If you found these tips useful, read Isha’s full guide to baking the perfect professional tarts, here.
Hazelnut Chocolate Ganache Tart
Ingredients
Tart Shell
- 200 gm all-purpose flour
- 100 gm cold butter (cut in small 2 x 2cm cubes)
- 4 gm salt
- 20 gm caster sugar/ brown sugar
- 1 egg (50 gm egg/ 1 whole egg)
- half a split vanilla bean
Hazelnut Chocolate Ganache
- 250 gm heavy cream
- 40 gm sugar
- 140 gm chopped chocolate
- 70 gm Gianduja (chopped) / Nutella
- 40 gm butter (cut into small cubes)
Instructions
Make The Tart
- Sift the flour
- Paddle the cubed butter with sifted flour, salt & sugar.
- Add in the egg & vanilla and continue mixing in the stand mixer.
- Do not over-mix. As soon as the dough comes together, stop the mixer remove the dough, shape it in a rough flattened rectangle and cling-wrap.
- Refrigerate overnight and roll out when still cold. Do not pull the edges when rolling out.
- Line your tart ring.
- Knife the base with a sharp fine and blind bake at 180ºC.
- Once out of the oven – sieve a cocoa butter (ground) powder on while the shell is still hot.
Make the ganache
- Heat cream & sugar until simmering
- Pour the heated cream onto the chopped chocolate & gianduja (or nutella).
- Blend the mixture with an immersion blender and try to avoid causing bubbles.
- Once the mixture is uniform, mix in the cubed butter little by little.
Finishing
- Pour the ganache into the blind-baked tart shell while the ganache is still liquid and wiggle it until the the mix is uniformly spread. Pop it in the fridge to cool.
- Garnish with some roasted hazelnuts and enjoy!
Video
Enjoyed This Hazelnut Chocolate Ganache Tart?
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About Vanilla Miel
Taking inspiration from the simple elegance of vanilla and honey, Vanilla Miel is one of India’s only artisanal and art-inspired patisseries.
At the helm are the talented sister duo Mansi and Isha Shetty – a former corporate lawyer and qualified Le Cordon Bleu-trained pastry chef respectively. Their vision for Vanilla Miel is a sanctuary where their passions of art and pastry are combined. Their gourmet petit gateaux, entremets and tarts have anywhere between 3 to 6 layers each, with every single layer channeling a varying flavour and yet coming together beautifully once eaten, into a transporting experience. Follow them @Vanilla_Miel.
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