Chocolate Hazelnut Tart
- Level:
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For the pastry
Ingredients: For the pastry
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3.5 ozSalted butter
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6.2 ozFlour
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0.2 ozCallebaut cocoa powder
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0.9 ozIcing sugar
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0.9 ozEgg
Preparation: For the pastry
Method
1 Preheat oven to 160°C on convection mode.
2 Put all the pastry ingredients into a food processor. Process for few seconds until a dough is formed.
3 Remove and cling wrap the dough. Chill in the fridge for 10 minutes.
4 Once done, press the dough onto the tart mould. Prick the bottom of the pastry with a fork and bake in the pre-heated oven for 15 minutes. Set aside to cool.
For the Chocolate Filling
Ingredients: For the Chocolate Filling
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5.3 ozVan houten professiona signature dark compound
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5.3 ozVan houten professional signature milk compound
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10.6 ozWhipping cream
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2.1 ozHazelnuts, roasted
Preparation: For the Chocolate Filling
Method
1 Place the chocolates and cream into a bowl then microwave it for 30 seconds. Stir until all the chocolates are well melted.
2 Add hazelnuts and pour mixture into the tart shells.
3 Set in the fridge for 3 hours. Decorate with the extra hazelnuts and Mona Lisa Crispearls.
Garnish
Ingredients: Garnish
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1.1 ozHazelnuts, roasted and chop
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0.0 grMona lisa crispearls
