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Chocolate and Nut Tart
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.
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Cost Breakdown
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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