Hazelnut and Chocolate Tart Recipe

Hazelnut and Chocolate Tart

Oven Time : 1 hour

www.odlums.ie /recipes/hazelnut-and-chocolate-tart/

What you need:

For the pastry

For the caramel sauce:

For the chocolate ganache filling:

How to:

Firstly make the pastry by weighing out the dry ingredients into a large bowl and then rubbing the butter into them until you get like breadcrumb consistency. Add the milk until the dough forms and then clingfilm and leave in the fridge to rest the dough for 30mins.
Preheat the oven to 180oC. Once the pastry has chilled, dust a work surface with a little flour and roll out the pastry to 3mm in thickness and large enough to fit a 20cm diameter, 4cm deep fluted tart tin with a removable base. Line the tin with the pastry and press it into the sides before trimming the edges. As you line the tin, if the pastry crumbles, just patch it together.
Prick the base with a fork all over and line with heatproof cling film or parchment paper, and fill with baking beans, rice or flour. Place the tart in the oven to blind bake for about 10 minutes until the pastry is a light golden brown. Remove the tin from the oven, lift out the cling film and beans/rice/flour and cook for a further 5-8 minutes until cooked through and lightly golden. Remove the tin from the oven again and allow it to cool.
Once cooled, spread on the condensed milk caramel sauce and let cool at room temperature to set.
To make the ganache filling, heat the cream on a gentle heat and pour over the dark chocolate and chocolate & hazelnut spread. Allow to cool slightly before pouring over the top of your tart. Sprinkle with some sea salt and allow to cool for an hour before serving and tucking in. Enjoy

Behind Every Bake

CATEGORY:

COOK TIME: 1 hour

For the pastry

For the caramel sauce:

For the chocolate ganache filling:

Firstly make the pastry by weighing out the dry ingredients into a large bowl and then rubbing the butter into them until you get like breadcrumb consistency. Add the milk until the dough forms and then clingfilm and leave in the fridge to rest the dough for 30mins.
Preheat the oven to 180oC. Once the pastry has chilled, dust a work surface with a little flour and roll out the pastry to 3mm in thickness and large enough to fit a 20cm diameter, 4cm deep fluted tart tin with a removable base. Line the tin with the pastry and press it into the sides before trimming the edges. As you line the tin, if the pastry crumbles, just patch it together.
Prick the base with a fork all over and line with heatproof cling film or parchment paper, and fill with baking beans, rice or flour. Place the tart in the oven to blind bake for about 10 minutes until the pastry is a light golden brown. Remove the tin from the oven, lift out the cling film and beans/rice/flour and cook for a further 5-8 minutes until cooked through and lightly golden. Remove the tin from the oven again and allow it to cool.
Once cooled, spread on the condensed milk caramel sauce and let cool at room temperature to set.
To make the ganache filling, heat the cream on a gentle heat and pour over the dark chocolate and chocolate & hazelnut spread. Allow to cool slightly before pouring over the top of your tart. Sprinkle with some sea salt and allow to cool for an hour before serving and tucking in. Enjoy

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