Chocolate and Nut Tart
Recipe by Chef Sylvain - Long live pastry!
A decadent tart made with chocolate shortcrust pastry and hazelnuts, filled with a silky nut cream and decorated with a spiral of chocolate ganache and candied dried fruits. Perfect for lovers of refined French pastry.
IntermediateFrenchServes 8
Printable version with shopping checklist
Source Video
4h 45m
Prep
40m
Cook
39m
Cleanup
6h 4m
Total
Cost Breakdown
Total cost:$14.20
Per serving:$1.78
Critical Success Points
- • Dough resting in the refrigerator (2 h)
- • Roll out the dough without stretching
- • Blind bake the base to prevent sogginess
- • Ganache solidification in the freezer
Safety Warnings
- • Be careful of splashing hot cream.
- • Use gloves or a cloth to handle the hot silicone mold.
- • The oven reaches 180 °C – handle the trays with oven mitts.
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