The year was 2015, I had been wanting to bake and I had watched several videos, I wanted to make a tart. So I went to a shop and bought a base pan, I had no clue how to use it. I badly wanted to make a chocolate ganache tart, I had it in some restaurant back then and I had loved it. Little did I know, how clueless I was and how difficult it was. They looked really terrible, but they tasted amazing. I was a little surprised to be honest.
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I really loved the Hazelnut Shortbread biscuit that I made a while ago and it tasted really nice with the chocolate sauce on top. So I made this recipe, mixing some old ones and my own.
The recipe is super easy, it really doesn’t take long and I would categorise it an easy recipe. The only extra ingredient you will have to buy is hazelnut and it is amazing. Anirudh got it for me from a local shop here in Hyderabad called Dry Fruitz Basket. They taste amazing!
The Hazelnut Shortbread Biscuit Base
The Hazelnut Chocolate Tart
Follow the steps below or see the video!
The video has all the steps, let me know if you have any doubts?
And as always, like, share and subscribe!
Chocolate Hazelnut Ganache
Ingredients
Hazelnut shortbread base:
- 250 grams unsalted cooking butter at room temperature
- 100 grams of soft brown sugar
- 1 teaspoon Ossoro Hazelnut Essence
- 200 grams Maida or All Purpose Flour APF
Chocolate Ganche Filling:
- 340 grams chocolate
- 1 and a quarter cup whipped cream
- 1 teaspoon vanilla extract
Instructions
Steps to make the hazelnut shortbread base
- Keep butter outside to come to room temperature, an hour prior to baking
- Pre heat oven to 180C for 20 minutes
- Take 250 grams unsalted cooking butter and add 100 grams of soft brown sugar, cream the butter and sugar together
- Add 1 teaspoon Vanilla essence, Mix again, Add 50 grams of coarse ground hazelnut and mix well till incorporated
- Add 200 grams of maida or all purpose flour, add it in batches, mix till everything is well mixed in
- Cream all ingredients together to form the hazelnut shortbread base
- Butter a pie or tart dish
- Add the dough in batches, use a spatula and a cup to push and level the dough
- Add in an oven that is preheated to 180C for 20-25 minutes
- This the dough chilled overnight in a fridge
- You can crumble it and cover the edges
Steps to make the chocolate hazelnut filling:
- Take 340 grams of chocolate in a microwave safe bowl
- Dry roast hazelnut in a pan, remove and keep aside
- Add 1 and a quarter cup whipped cream and bring near to a boil
- Pour the cream over the chocolate and add a teaspoon of vanilla essence
- Keep aside for 5 minutes
- Start mixing the warm cream and the chocolate, till all the chocolate is melted
- Next, pour the chocolate mixture onto the baked crust,
- Coarse grind a handful of roasted hazelnuts
- Decorate the ganache with ground and whole hazelnut
- Chill it in the fridge for a minimum of 4 hours, cut carefully and then serve
