Easter Gianduja chocolate tart
A guilty pleasure for all chocolate lovers. Beware, it's addictive!
Dairy productsPDO Heavy Crème Fraîche125 ml See the article
- 1 tsp
Dairy productsPDO Poitou-Charente Butter100 g See the article
- 4 tsp
Sweet productsBars of dark cooking chocolate350 g See the article
- 200 g
- 70 g
Sauces & condimentsFleur de sel de Guérande sea salt PGI1 pinch See the article
Cream the butter with a rubber spatula. Add the hazelnut powder, confectioners' sugar and fleur de sel.
Incorporate 1/3 beaten egg and 1/3 of the flour into the mixture. Mix for one minute and then repeat with the rest of the egg and flour. Make a ball and leave it to rest in the refrigerator for 1 hour.
Preheat the oven to 175 °C. Take the dough out of the refrigerator. Gently work it with a rolling pin, rolling it out to a thickness of 0.1 inches.
Butter and flour a 9 inch pan. Transfer the dough to the pan. Place a sheet of parchment and some dry beans on top and blind bake. Bake for 20 minutes.
Remove from the oven and remove the dry beans and parchment. Check your pastry is cooked and return to the oven if needed. Leave to cool.
Boil the cream and milk. Cut the chocolate into pieces in a bowl. Pour the boiling liquids over the top. Combine and then mix.
Pour the chocolate into the tart base. Leave to cool in the refrigerator for two hours before serving.
Specialty coffee or vin doux naturel (naturally sweet wine): Rasteau or Maury.