Chocolate & Hazelnut Tart


What makes you happy? I’ve been trying my best to appreciate this rare ‘free’ time we have now. I would have never imagined in my life that this would happen. With that said, afternoon tea definitely makes me happy. Amongst that, cute wooden plates, crinkled linen and brown things also make me happy.
Silky ganache and crunchy hazelnut butter. Flakey sea salt.
The tart shell is basically a pressed in pie or cheesecake crust. I made my own cookies (recipe here) to grind into fine crumbs. You can use graham crackers instead. If you really don’t feel like baking, you could always make an oreo cheesecake crust instead which only requires melting butter and mixing it with oreo cookie crumbs – there are many recipes online!
Filled 1/3 way with chunky hazelnut butter. I purchased this freshly ground chocolate hazelnut butter at a grocery store called rainbow in San Francisco. One of my favourite places to visit! The store is filled with so many self-serve bins of herbs, spices, nut butters, granola. You name it, they’ll likely have it. The just don’t sell meat, which I’m fine with.

Chocolate & Hazelnut Tart
Yield: 3 – 4″ tarts

Hazelnut Tart Base:

40g buttery cookie crumbs
25g ground hazelnuts
15g cocoa powder
15g icing sugar
20g unsalted butter, melted
pinch salt

Stir all ingredients together, divide into 3 equal portions and press into tart moulds
Freeze until firm
Preheat and oven to 350F or 170C
Bake for 10-12 minutes
Press down again if it has puffed up with a spoon
Leave to cool in mold

Ganache Filling:

110g Heavy cream
15g Honey
90g Dark chocolate (valrhona guanaja 70%)
12g Unsalted butter, room temp

Place cream and honey into a small pot and bring up to a boil, turn off heat
Immediately pour over chocolate, let sit for a few seconds
Stir until smooth
Whisk butter in


Assembly:

Spread ~ 1 TBSP hazelnut butter at the bottom of the tart
Pour ganache on top of hazelnut butter
Grate chocolate on top of ganache
Refrigerate to set
Once firm, remove tart from mold gently (has to be cold or it’ll fall apart)
Sprinkle flaky salt on top of tart just before serving
Enjoy at room temperature

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