Tuesday, February 19, 2008

Chocolate Hazelnut Ganache Tart


Chocolate Hazelnut Ganache Tart
The name is surely a mouthful but its really a fantastic tart and very easy to make but looks impressive. I made this one for a friend of ours so that is why there is only one picture I think its rude to cut a piece out of the tart for the blog. The key to this dessert is good chocolate.

Ingredients
Crust
1 1/4 cups of toasted hazelnuts - divided
9 whole graham crackers, broken in half to form 18 squares
3 tablespoons of sugar
1/4 teaspoon of salt
7 tablespoons of unsalted butter, melted

Ganache
1 cup of heavy cream
1 pinch of salt
6 ounces of semisweet chocolate, chopped - I used Scharffen Berger
3 tablespoons Frangelico

Preheat oven to 350. Spray 9 inch tart pan with non stick spray. Combine 3/4 of a cup of the hazelnuts, graham crackers, sugar, and salt in a food processor and blend until everything is finely ground. Drizzle melted butter over and blend until moistened. Press crumbs into the sides and bottom of the pan. The crust will be thick. Bake until set and just starting to turn brown about 10 minutes. Cool completely on a cooling rack.

Coarsely chop the remaining hazelnuts. Spread over the bottom of the crust. Bring the cream and the salt to a simmer over medium heat. Once simmering remove from the heat and add the chocolate and whisk until smooth. Whisk in the Frangelico, pour the chocolate mixture over the hazelnuts in the crust. Refrigerate until ganache is set atleast 3 hours. This can be made up to 2 day in advance so its a great party dessert.

From A Sur La Table Class about chocolate.


3 comments:

  1. Oh my gosh, who eats all these delicious goodies?

    ReplyDelete
  2. I love your blog especially this scrumptious tart, like they say in Afrikaans "Lekker!"( loosely interpreted Really good!

    ReplyDelete
  3. Please be aware the simple fact that titles utilised for that colors referred to with this particular content would be the certain names supplied within Pantone color range.

    ReplyDelete

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