Chocolate Tart - Chocolate filling in hazelnut crust

Embark on a culinary journey with us as we present the Great British Chefs' Signature Series recipe for a Luxurious Hazelnut Chocolate Tart. This dessert combines the rich flavors of chocolate with the nutty essence of hazelnuts in a perfectly balanced pastry delight. Ideal for afternoon tea, a fancy dinner party, or simply when you want to treat yourself to a slice of decadence. Through the guidance of Great British Chefs, indulge in crafting this elegant creation.

Ingredients:

For the Hazelnut Pastry:

- 125g unsalted butter, softened

- 93g icing sugar

- 30g ground hazelnuts

- 250g flour, divided into two portions (50g + 200g)

- A small amount of egg, beaten (approximately 1/4 of a whole egg)

For the Hazelnut Cream:

- 100g unsalted butter, softened

- 100g caster sugar

- A pinch of salt

- 100g cornflour

- 100g ground hazelnuts

- 2 whole eggs

- 100ml double cream

For the Chocolate Ganache:

- 300ml double cream

- 50g glucose or honey (with caution for sweetness)

- 150g high-quality dark chocolate, chopped

Equipment:

- Stand mixer or hand mixer

- Tart ring (approximately 22cm diameter)

- Baking paper

- Piping bag

- Saucepan

- Whisk

- Oven

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 8-10 slices

Instructions:

1. Begin by making the hazelnut pastry. In a mixer, combine the softened butter, icing sugar, and ground hazelnuts until just combined, being careful not to incorporate too much air.

2. Gradually add the beaten egg, then the 50g portion of flour. Mix until the moisture is absorbed.

3. Add the remaining 200g of flour and mix to form a dough. Flatten it onto a piece of baking paper and refrigerate until firm.

4. Preheat the oven to 160°C (320°F). Roll out the chilled pastry to a thickness of 3-4 mm and line a tart ring placed on a baking tray. Prick the base with a fork and bake for approximately 20 minutes or until golden brown.

5. For the hazelnut cream, beat together the butter, caster sugar, salt, cornflour, and ground hazelnuts. Add the eggs one at a time, then slowly incorporate the cream until you have a smooth mixture.

6. Transfer the cream to a piping bag and pipe around 100g into the pre-baked pastry base. Bake at 170°C (338°F) until the cream has a golden top, about 20 minutes.

7. Meanwhile, prepare the chocolate ganache by heating the double cream and glucose in a saucepan until just boiling. Pour over the chopped chocolate in a bowl and let it sit for a minute. Stir until smooth, ensuring the mixture stays above 35°C to properly emulsify.

8. Once the hazelnut cream has baked, let it cool slightly before pouring the ganache over the tart, filling it to the top. Chill the tart until the ganache is set.

9. Serve the tart at room temperature for the best flavor and texture.

Cooking Tips:

- When making the pastry, handle it as little as possible to prevent the development of gluten, which could toughen the texture.

- If using honey instead of glucose, be mindful that honey is significantly sweeter.

This recipe is attributed to the author Great British Chefs and their YouTube channel https://www.youtube.com/@GreatBritishChefs

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Chocolate Tart - Chocolate filling in hazelnut crust