bohemianwanderer – This chocolate hazelnut tart features a buttery, crisp sweet pastry shell that forms the base for a rich ganache filling. Begin by combining 500 grams of plain flour with 150 grams of caster sugar in a large bowl. Add 250 grams of cold, diced butter, and rub it into the flour mixture using your fingertips until it resembles rough breadcrumbs.
Lightly beat two eggs and add them gradually to the mixture, combining until a dough forms. If needed, incorporate the third egg carefully, taking care not to overwork the dough. Wrap the pastry in clingfilm and refrigerate for at least one hour to allow it to rest.
Preheat your oven to 190C (170C fan)/375F/gas 5. Roll the chilled pastry into a round about 28 centimeters in diameter on a lightly floured surface. Line a lightly greased 24-centimeter tart tin with the pastry, pressing it gently into the sides. Trim any excess pastry after blind baking.
Line the pastry with baking paper and fill it with baking beans. Blind bake for approximately 15 minutes, or until the pastry turns golden brown. Once baked, remove the paper and beans, then allow the tart shell to cool in the tin. A properly cooled shell ensures a crisp texture and prevents the chocolate filling from softening the base. This step lays the foundation for a visually appealing and structurally sound tart, capable of holding a rich chocolate ganache without sogginess.
Preparing the Chocolate Ganache and Finishing the Tart
While the pastry cools, prepare the chocolate filling. Break 640 grams of 70% cocoa dark chocolate into small pieces and place in a large bowl. In a medium saucepan, combine 800 milliliters of double cream with 64 grams of glucose syrup and heat gently until it reaches a boil. Pour the hot cream mixture over the chocolate and whisk until fully emulsified and smooth.
Beat in 64 grams of cold butter cubes until fully incorporated. This creates a rich, glossy ganache that will set at room temperature. Pour the chocolate ganache into the cooled tart shell, spreading it evenly. Allow the tart to rest at room temperature for two to three hours to let the ganache set.
Just before serving, carefully remove the tart from its tin and transfer it to a serving plate. Sprinkle 100 grams of lightly chopped roasted hazelnuts over the top to add crunch and visual appeal. Slice and serve in generous portions, impressing guests with both flavor and presentation.
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This chocolate hazelnut tart combines crisp pastry, silky ganache, and crunchy nuts, creating a sophisticated dessert perfect for gatherings or special occasions. With proper resting and careful preparation, it holds well and remains indulgent yet refined.
