Ingredients
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180 g All purpose flour
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50 g Hazelnuts, chopped
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50 g Cocoa
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50 ml Honey
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1/2 tsp Salt
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120 g ButterCold, cut into small pieces
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1 Egg
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1 tsp Vanilla
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300 g Sugar
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300 ml Whipping creamHeavy cream
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1/2 tsp Salt
Directions
For the chocolate ganache click here. For the tart make the ganache with 200 g chocolate and 200 mL whipping cream.
Steps
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1
Done
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Tart:In a bowl mix the flour, cocoa, ground hazelnuts and salt. Add butter, the egg, honey and vanilla extract. |
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2
Done
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Mix nicely until you get an evenly distributed mass. Shape the dough into a ball, wrap it into a thin foil and let it rest for 30 min in the fridge. |
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3
Done
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Roll the dough to a circle about 2 cm larger than your pan. We used a 26 cm pie pan. |
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4
Done
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Place the rolled dough in the pan. Create edges on the sides as high as the pie pan. Let is rest for 30 min in the fridge. |
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5
Done
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Preparation:Preheat the oven to 180 degrees Celsius. |
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6
Done
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Baking:Take out the dough. Pick it with a fork before baking. line it with parchment paper and fill it with beans/rice/cooking weights. |
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7
Done
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Bake the tart for 15 min with the beans/rice/cooking weights. |
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8
Done
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Remove the beans/rice/cooking weights, and bake for 15 more min. |
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9
Done
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Salted Caramel:Place the sugar into a medium sized pan and heat on medium heat until the sugar dissolves and becomes golden-brown. Add the salt. |
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10
Done
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Remove from heat and add the whipping cream. the mixture will become bubbly. Mix constantly until the sugar dissolves again. |
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11
Done
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Assembly:Once the salted caramel is completely cooled to room temperature, pour it over the tart. |
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12
Done
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Wait for a few minutes and then spread the chocolate ganache on top of the salted caramel. Distribute evenly. |
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13
Done
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Sprinkle some salt to decorate. |
