Hazelnut Chocolate Ganache Tart
A professional take on a classic chocolate tart, with a crisp and clean crust filled with a sumptuously-smooth hazelnut chocolate ganache
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!