Chocolate Hazelnut Ganache
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 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.
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