Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 8 oz. semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1/2 cup hazelnuts, toasted and chopped
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Double boiler or heatproof bowl set over a pot of simmering water
- Parchment paper
Step-by-step instructions:
For the crust:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse sand.
3. Add the heavy cream and pulse until the dough comes together.
4. Press the dough into the bottom and up the sides of the tart pan.
5. Line the crust with parchment paper and fill with pie weights or dried beans.
6. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes.
7. Let the crust cool completely.
For the ganache filling:
1. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate and heavy cream together, stirring until smooth.
2. Pour the ganache into the cooled crust.
3. Sprinkle the chopped hazelnuts over the top of the ganache.
4. Chill the tart in the refrigerator for at least 2 hours, or until the ganache is set.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
One 9-inch tart, serves 8-10 people.
Nutritional information:
Calories per serving: 420
Fat: 28g
Carbohydrates: 38g
Protein: 5g
Sodium: 70mg
Sugar: 18g
Substitutions for ingredients:
- You can use bittersweet or dark chocolate instead of semisweet.
- Almonds or pecans can be used instead of hazelnuts.
Variations:
- Add a teaspoon of espresso powder to the ganache for a mocha flavor.
- Top the tart with whipped cream or fresh berries before serving.
Tips and tricks:
- Make sure the butter is chilled before using it in the crust.
- Toast the hazelnuts in a dry skillet over medium heat until fragrant, then chop them.
- Use a sharp knife to cut the tart into slices.
Storage instructions:
Store the tart in the refrigerator, covered, for up to 3 days.
Reheating instructions:
The tart is best served cold, but you can let it come to room temperature before serving if desired.
Presentation ideas:
Serve the tart on a cake stand or platter, garnished with extra chopped hazelnuts and a dusting of cocoa powder.
Garnishes:
Chopped hazelnuts, whipped cream, fresh berries, cocoa powder.
Pairings:
Coffee, tea, red wine.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream.
Troubleshooting advice:
- If the crust is too crumbly, add a little more heavy cream until it comes together.
- If the ganache is too thick, add a little more heavy cream until it reaches the desired consistency.
Food safety advice:
Make sure to use pasteurized heavy cream to avoid the risk of foodborne illness.
Food history:
Chocolate ganache is a classic French dessert filling made from chocolate and heavy cream. It is often used in cakes, tarts, and truffles.
Flavor profiles:
Rich, chocolatey, nutty.
Serving suggestions:
Serve the tart as a dessert after a dinner party or special occasion.
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