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Very easy
Chocolate hazelnut flower tart
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Very easy
Ingredients
• Hazelnut and cocoa sweet pastry:• 100 g sugar
• 80 g ground hazelnuts
• 40 g ground almonds
• 20 g unsweetened cocoa powder
• 80 g soft butter
• 1 egg
• 1 pinch of salt
• 170 g flour
• Chocolate almond cream:
• 50 g soft butter
• 50 g sugar
• 50 g ground almonds
• 1 egg
• 2 tbsp cocoa powder
• Whipped chocolate ganache (to make the day before):
• 100 g 30% fat liquid cream
• 100 g dark chocolate
• 300 g cold liquid cream
• Assembly:
• Praliné
• Hazelnut pieces
Preparation
• Hazelnut and cocoa sweet pastry:
• Mix the sugar, the ground hazelnuts, the ground almonds, the unsweetened cocoa powder, the soft butter until you get a creamy texture. Add the egg and the pinch of salt. Finish with the flour. Mix until you get a dough. Cover with film and leave to rest in the fridge for at least 30 minutes. Line the 20cm diameter tart ring. Place in the fridge while preparing the almond cream.
• Chocolate almond cream:
• In a bowl, mix the soft butter, the sugar, the ground almonds and the egg. Add the cocoa powder. Mix and pour the cream into the raw tart.
• Bake the whole thing for about 40 minutes at 175 degrees.
• Whipped chocolate ganache (to make the day before):
• In a saucepan, heat the 30% fat liquid cream until boiling.
• In a bowl put the dark chocolate in pieces. Add the hot cream over the top and gently mix the ganache. Once the cream is even, add the cold liquid cream. Mix well with a hand blender to be sure there are no more pieces of chocolate. Then place in a container in the fridge overnight.
• Assembly:
• Whisk the very cold chocolate ganache with a beater at medium speed until you get a smooth, firm whipped ganache. Put the ganache in a piping bag with the nozzle of your choice. Chill.
• Take the tart, place a layer of praliné mixed with pieces of previously toasted hazelnuts for extra crunch.
• It is now time to pipe the whipped chocolate ganache. Decorate with a heart of praliné, hazelnuts, edible flowers. I added flower-shaped decorations, thanks to my leftover cocoa sweet pastry, baked for 5 minutes at 170 degrees in a tuile mould.
• Enjoy!
• Mix the sugar, the ground hazelnuts, the ground almonds, the unsweetened cocoa powder, the soft butter until you get a creamy texture. Add the egg and the pinch of salt. Finish with the flour. Mix until you get a dough. Cover with film and leave to rest in the fridge for at least 30 minutes. Line the 20cm diameter tart ring. Place in the fridge while preparing the almond cream.
• Chocolate almond cream:
• In a bowl, mix the soft butter, the sugar, the ground almonds and the egg. Add the cocoa powder. Mix and pour the cream into the raw tart.
• Bake the whole thing for about 40 minutes at 175 degrees.
• Whipped chocolate ganache (to make the day before):
• In a saucepan, heat the 30% fat liquid cream until boiling.
• In a bowl put the dark chocolate in pieces. Add the hot cream over the top and gently mix the ganache. Once the cream is even, add the cold liquid cream. Mix well with a hand blender to be sure there are no more pieces of chocolate. Then place in a container in the fridge overnight.
• Assembly:
• Whisk the very cold chocolate ganache with a beater at medium speed until you get a smooth, firm whipped ganache. Put the ganache in a piping bag with the nozzle of your choice. Chill.
• Take the tart, place a layer of praliné mixed with pieces of previously toasted hazelnuts for extra crunch.
• It is now time to pipe the whipped chocolate ganache. Decorate with a heart of praliné, hazelnuts, edible flowers. I added flower-shaped decorations, thanks to my leftover cocoa sweet pastry, baked for 5 minutes at 170 degrees in a tuile mould.
• Enjoy!
Other recipes using this product…
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GEORGES M.
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