Chocolate Tart with Caramelized Hazelnuts
Ingredients
Cocoa shortcrust pastry
- 220 g flour
- 120 g butter
- 120 g sugar
- 40 g eggs
- 20 g cocoa
- 12 g baking powder
- 10 g salt
Dark chocolate ganache
- 200 g dark chocolate (60%)
- 60 g butter
- 120 g water
Caramelized hazelnuts
- 125 g hazelnuts with skin
- 45 g sugar
- 15 g water
- 5 g butter
Preparation
Mix the ingredients for the cocoa shortcrust pastry to form a dough, chill for at least 30 minutes, roll out and line a tart tin, then blind bake at 180°C until golden and crisp.
Heat the water for the ganache, add the chopped dark chocolate and butter, and stir until smooth and fully combined.
Pour the ganache into the cooled pastry shell and refrigerate until set.
Cook the sugar and water for the caramelized hazelnuts until caramel forms, add the hazelnuts and butter, stir to coat, then cool and break into pieces if desired.
Decorate the tart with the caramelized hazelnuts before serving.
Notes
A true temptation for the eyes and palate! This chocolate tart is a super delicious recipe that will conquer everyone. The cocoa shortcrust pastry shell holds a soft and smooth ganache. The preparation is less complex than it may seem, resulting in a spectacular outcome. The tart is enhanced by caramelized hazelnuts, adding crunchiness and contrast to the cream.
