Hazelnut Chocolate Ganache Tart

Hazelnut Chocolate Ganache Tart
This tart is a Classic, a Crowd pleaser and a "super easy to make"dessert - Hazelnut Chocolate Ganache Tart.  

You can decorate anyway you want, I like decorating it with white chocolate in spider webs.   To make the "webs", melt some while chocolate in the microwave, put it into a piping bag and with the tart still soft make 3 or 4 circles of white chocolate on it.     Using a toothpick work fast dragging the white chocolate one column from the center to the border, other to the border to the center, until it's all covered with "webs".

You can also top it with whipped cream, fresh strawberries, chopped hazelnuts and shaved dark chocolate.      In any case it also makes a great impression!

You will only need 2/3 of the pastry for this tart - the leftovers make beautiful biscuits.

Enjoy it!

Hazelnut Chocolate GanacheTart
Serves: Cost:$$ | Difficulty:  Medium | Time: 40min plus fridge time
Author: Rachel Elich


For the Hazelnut Pâte Sablée (crust)
  • 250g white plain flour
  • 30g Hazelnut meal
  • 90g icing sugar
  • 125g unsalted butter softened to room temperature
  • 1 egg
For the  Hazelnut Chocolate Filling
  • 220g good quality dark chocolate chopped
  • 110g good quality milk chocolate chopped
  • 4 Tablespoons butter softened to room temperature
  • 1 Cup of heavy cream
  • 3 tablespoons of caster sugar (optional)
  • 1/4 Cup Chopped hazelnut
For the Hazelnut Pâte Sablée (crust)
  1. With a food processor or a mixer cream the butter with the icing sugar, egg and the almond meal.
    Add slowly the flour just until is all incorporated – don’t overbeat.
    Transfer the bowl to a surface you can work with it and make a ball. Wrap in cling wrap and leave it in the fridge for a couple of hours or overnight.
  2. Remove from the fridge 30 min before using.
  3.  Heat the oven to 180C and arrange a rack in the middle.
  4. Roll out the pastry on a lightly floured surface to about 4 mm thick. Line the pastry on a tart tin with a removable base. With a fork, prick the pastry base and cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
  5. Put a piece of baking paper over the pastry then fill it with pie weights (rice or any other grain will do the trick if you don’t have the ceramic ones). 
  6. Place the tart in the oven for 10-15 min until the pastry is lightly gold.  
  7. Remove the baking paper and the pie weights and leave it for about 10 min until base is cooked. 
  8. Leave the baked tart in a cooling rack to cool down.
For the  Hazelnut Chocolate Filling 
  1. Melt the chocolate using a double boiler or in the microwave -  for melting the chocolate in the microwave, just cut the dark chocolate roughly, put in a large microwave proof glass bowl – put in the microwave for one minute. 
  2. Remove the bowl from the microwave, stir well and add the milk chocolate roughly cut. Put in the microwave for 30 seconds, take it out, stir. Repeat this operation, 20 seconds each time, until completely melted.
    With the chocolate still hot, add the sugar and butter, stir until all incorporated. 
  3. Stir in the Cream and chopped hazelnut
    Pour the ganache into the cooled tart shell.
  4. Transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours until set.
  5. Top the tart with Whipped Cream, Fresh Strawberries, Chopped Hazelnuts and Shaved Dark Chocolate.
Hazelnut Chocolate Ganache Tart

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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