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Chocolate Hazelnut-Pistachio Tart with Feulleitine
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Blitz 150g hazelnuts and 100g pistachios in a food processor. Pulse in short bursts to avoid making nut butter! (May use 250g of any nut of choice)
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Add in 360g all purpose flour and 60g white sugar
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Process until combined
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Form a well out of dry ingredients and add in 1 egg and 225g of cubed, cold unsalted butter. Use a pastry scraper and your hands to knead the dough.
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Form into a long block. Store in the fridge until ready to use (at least 15mins). Excess dough can be frozen for future use.
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Using your fingers, press the chilled dough into a tart shell. Use the base of a small cup to even the base and connect with the sides
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I used 450g dough for a 10-inch tart pan. Once you have an even crust, bake in the oven at 175C for 20mins.
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Once the crust has turned golden-brown remove from oven. Set aside to cool.
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Crunchy feulleitine layer: Lightly crush 75g crepe dentelles
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Heat 50g of milk chocolate in the microwave until just melted.
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Combine 50g of hazelnut praline (can substitute with hazelnut spread)
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Mix the crepe dentelles with the chocolate. Spread an even layer on the cooled tart crust. Refrigerate for 30 mins to set.
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Chocolate ganache: Set up a bain-marie. In a heatproof bowl over simmering water, whisk 200ml heavy cream and 35g butter until warm.
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Once the cream is warm to the touch, pour in 220g chocolate. I used Valrhona 40% and 66% cocoa in a 3:1 ratio.
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Whisk until the chocolate melts.
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When the mixture is smooth remove from heat to cool.
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Remove the tart shell from the fridge and fill with chocolate ganache.
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Decorate with fruits or toppings of choice
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jun.ray
jun ray
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