Chocolate and Nut Tart

Ingredients

• 200 g All-purpose flour (type 45) (Sift before use)
• 120 g Unsalted butter (Cold, diced)
• 80 g Roasted hazelnuts (Finely ground)
• 80 g Powdered sugar
• 30 g Unsweetened cocoa powder (Sift)
• 1 Egg (At room temperature)
• 200 ml Heavy cream (Portion to bring to a boil)
• 200 g 70% dark chocolate (High quality, coarsely chopped)
• 100 g Unsalted butter (for the nut cream) (Softened)
• 2 Eggs (At room temperature)
• 100 g Granulated sugar
• 30 g Flour (for the nut cream)
• 100 g Ground walnuts (Fine)
• 1/2 orange Orange zest (Finely grated zest)
• 30 ml Fresh orange juice (To brush the tart after baking)
• 50 g Mixed dried fruit (nuts, cashews, hazelnuts, pistachios) (Coarsely chopped)
• 30 g Candied orange peel, diced

Instructions

1. Prepare the chocolate and hazelnut shortcrust pastry

   In a mixing bowl, combine the flour, cold diced butter, ground hazelnuts, powdered sugar and cocoa. Work with your fingertips until a sandy texture forms, then add the egg and bring the mixture together into a homogeneous dough.

   Time: PT10M

2. Dough resting

   Shape into a ball, wrap in cling film and refrigerate for 2 hours.

   Time: PT2H

3. Roll out the dough and form the tart shell

   On a lightly floured surface, roll the dough to a thickness of 3 mm. Place the dough in the 22 cm ring, gently press the edges, trim the excess and prick the base with a fork. Refrigerate for 1 h 30 to firm up.

   Time: PT15M

4. Prepare the chocolate ganache

   Bring the cream to a boil, pour it over the chopped chocolate in a bain‑marie, stir until a smooth ganache forms. Pipe the ganache into the silicone mold in a spiral, let it cool to room temperature then place in the freezer until set.

   Time: PT5M

5. Blind bake the tart shell

   Preheat the oven to 180 °C (fan‑forced). Lay parchment paper on the base, add the baking weights and bake for 10 minutes.

   Time: PT10M

   Temperature: 180°C

6. Prepare the nut cream

   Melt the dark chocolate with the unsalted butter in a bain‑marie. Off the heat, incorporate the eggs and sugar, then add the flour, ground nuts and orange zest. Whisk until a homogeneous mixture is achieved.

   Time: PT10M

7. Fill and bake the tart

   Pour the nut cream over the pre‑baked shell, smooth with a spatula and bake for 25 minutes at 180 °C. The surface should be lightly golden and the centre still soft.

   Time: PT25M

   Temperature: 180°C

8. Finishing and decoration

   Allow the tart to cool on a rack, brush the top with the orange juice. Unmold the ganache spiral from the freezer and place it in the centre of the tart. Arrange the dried fruit and candied orange peel around it.

   Time: PT10M

9. Final resting

   Leave the tart at room temperature for 2 hours so the ganache regains its creamy texture before serving.

   Time: PT2H

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g