Gingerbread Chocolate Tart with Hazelnut Brittle
Source: https://www.meranermuehle.it/rcp_recipe/gingerbread-chocolate-tart-with-hazelnut-brittle
Baking/cooking time
20 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
Ingredients for 1 tart
| For the crust | ||
| 200 | g | Flour for biscuits and shortcrust pastry |
| 120 | g | cold butter |
| 50 | g | powdered sugar |
| 1 | egg yolk | |
| 1 | pinch | salt |
| 2 | teaspoon | gingerbread spice |
| For the filling | ||
| 400 | g | milk chocolate |
| 275 | g | heavy cream |
| 1 | pinch | cinnamon |
| For the hazelnut brittle | ||
| 75 | g | sugar |
| 75 | g | Hazelnuts Bio |
| 15 | g | butter |
| 1 | pinch | salt |
Preparation
Prepare the chocolate filling:
Make the hazelnut brittle:
Prepare the pastry crust:
Assemble the tart:
Decorate:
- Break the chocolate into small pieces and place them in a bowl.
- Heat the cream in a small pot until just below boiling, then pour it over the chocolate.
- Let it sit for about 30 seconds, add the cinnamon, and whisk until smooth and glossy.
- Allow the filling to cool for 1-2 hours until it thickens slightly.
- Melt the sugar in a pan over medium heat until it turns golden.
- Stir in the butter, then add the chopped hazelnuts and a pinch of salt.
- Mix well, making sure not to burn the mixture, and cook for about 1 minute.
- Spread the caramelized hazelnuts onto a sheet of parchment paper, let it cool, then break or chop into small pieces.
- Mix flour, powdered sugar, gingerbread spice, and salt in a bowl. Add the cold butter in small pieces and rub it into the dry ingredients until crumbly.
- Add the egg yolk and quickly knead the dough into a smooth ball.
- Flatten the dough into a disk, wrap in plastic wrap, and chill in the fridge for 30 minutes.
- Grease and flour a tart pan.
- Roll out the dough thinly, cut out a circle for the base, and place it in the pan.
- Gather the dough scraps, roll them into a thin rope, and press it along the edges of the pan to form a rim. Chill the crust for another 30 minutes.
- Roll out any leftover dough and cut out small stars for decoration.
- Preheat the oven to 160°C fan.
- Prick the tart base with a fork, cover with parchment paper, and fill with dry beans or pie weights.
- Blind bake the crust for 20 minutes until golden. Bake the stars separately. Let everything cool completely.
- Spread the hazelnut brittle over the cooled tart base, reserving some for decoration.
- Pour the cooled ganache evenly over the brittle layer.
- Chill the tart in the refrigerator overnight until set.
- Before serving, garnish the tart with the pastry stars and the reserved hazelnut brittle.
Hazelnuts Bio
Le nocciole del Molino Merano provengono da coltivazioni biologiche certificate e seducono con il loro gusto fine e intenso di nocciola. Come spuntino, in muesli, pane e dolci! Il loro elevato contenuto di magnesio e vitamina B rende le noci un "alimento per i nervi" e le fibre che contengono stimolano la digestione.
250 g
€7.55
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