Hazelnut Chocolate Tarts
FOOD + DRINK Dinner by Two cont ...
Hazelnut Chocolate Tarts
Recipe by : Bonne Maman , www . bonnemaman . co . uk
Ingredients :
For the hazelnut chocolate pastry :
• 200g plain flour
• 60g Bonne Maman Hazelnut Chocolate Spread
• 50g chilled unsalted butter , diced
• 1 tsp icing sugar
• 1 egg
For the ganache :
• 120g Bonne Maman Hazelnut Chocolate Spread
• 80g unsalted butter , diced
• 200ml double cream
To finish :
• 175g plain chocolate
• Praline
• Cocoa Powder
Method :
You :
1 . Heat the oven to 180 ° C / 160 ° C fan / gas 4 .
2 . Put the flour , hazelnut chocolate spread , butter and icing sugar into a food processor and pulse the mixture until it resembles breadcrumbs . Add the egg and pulse again until the dough begins to come together . Add 1-2 tbsp of water if needed .
3 . Tip the pastry onto your work surface and gently press into a disc . Roll the pastry out thinly between two sheets of baking paper and use to line six 9cm , loose-bottomed tartlet tins . Freeze the lined tins for 30 mins .
Me : Meanwhile , make the ganache . Put the hazelnut chocolate spread and butter into a bowl . Heat the cream until almost boiling and pour into the bowl . Stir until everything has melted and is smooth . Leave to cool .
You : Bake the frozen pastry cases for 12-15 mins or until cooked through . Leave to cool .
Me : Spoon the ganache into the tartlet cases and chill to set .
You : Meanwhile , melt the plain chocolate and spread thinly over a sheet of baking paper . Leave until almost set then , using the tartlet bases as a guide , cut out six chocolate rounds . Stamp out small heart shapes from the centre . Chill in the fridge to set completely .
Me : To finish , sprinkle the ganache with praline . Top with the chocolate rounds and dust with cocoa powder . Keep chilled and serve the same day .
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