Chocolate hazelnut tart
The marriage of chocolate and hazelnut is very popular in the world of gastronomy. Enjoy this classic combination through this tart recipe.
1. Prepare the shortcrust pastry: in a bowl, work the butter into a paste. Split the vanilla pod and scrap the seeds. Place the seeds with the butter. Add the icing sugar and whisk with a mixer to obtain a creamy texture. Incorporate the egg, flour and salt.
2. Mix the dough without over-kneading. Form a ball and wrap in cling film. Place in the fridge for 3 hours.
3. Preheat the oven at 180°C (th 6). Roll out the dough into the mould and prick with a fork. Cover with parchment paper and place dried beans. Bake for 25 minutes. Remove the dried beans and the paper and cook for 5 more minutes. Leave to cool.
4. Prepare the filling: toast the hazelnuts in a pan for 5 minutes over low heat with 10 g of butter and sea salt. Sprinkle caster sugar and caramelise for 1 to 2 minutes. Leave to cool and chop coarsely.
5. Melt the chocolate in a bain-marie.
6. In a pan, bring the whipping cream to a boil and add the corn syrup. Pour the mixture onto the melted chocolate and mix quickly with a spatula to obtain a shiny ganache. Incorporate the softened butter.
7. Place the hazelnuts at the base of the tart shell and cover with ganache. Refrigerate for 2 hours.
8. Remove the tart 30 minutes before serving.
Photo credit: Sucré Salé
