Chic & Elegant / Tarts & crisps
Chocolate Tart with a Hazelnut Ribbon
A narrow and long pie is detailed in eight rectangles; half of the hazelnuts are in the ganache and the rest form a single central line.
Rectangular mold of 32 x 10 x 2.5 cm; 8 parts of 4 x 10 cm / A narrow and long pie is detailed in eight rectangles; half of the hazelnuts is in the ganache and the rest forms a single central line.
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Dessert in this mood
A narrow and long pie is detailed in eight rectangles; half of the hazelnuts are in the ganache and the rest form a single central line.
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Preparation
- Rub the flour, cold butter, icing sugar and salt together to a fine breadcrumb texture. Add 30 g of beaten egg; collect and refrigerate for 30 minutes.
- Spread to 3 mm, Line the mould and prick the bottom. Refrigerate for 15 minutes. Cover with paper and weight, cook for 15 minutes at 175 °C then remove paper and weight and continue for 8 to 10 minutes. Cook the offcuts separately and cool the bottom.
- Roast the hazelnuts for 8 minutes at 160 °C and then crush. Reserve 30 g for the top. Heat the cream and emulsify three times with the chocolate; add 30 g of butter when the ganache is lukewarm.
- Spread the 30 g of unreserved hazelnuts over the bottom of the pie. Pour the ganache without going over the edge, smooth into a large spatula passage and refrigerate for 2 hours.
- Store the 30 g of hazelnuts reserved in a central line 2 cm wide. Leave for 15 minutes before detailing eight parts 4 cm wide.
Preserve and Serve
3 days in the refrigerator.
Baking tips for this recipe
- Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
- Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
- Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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