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Hazelnut Tart With Chocolate Ganache Recipe

House Home Photo Hazelnut Tart With Chocolate Ganache Recipe

A decadent dessert from the authors of Fresh: Seasonal Recipes Made With Local Foods. John Bishop is an acclaimed B.C. chef and owner of Bishop's in Vancouver.

Yield: 
12 servings
Ingredients: 

Crème Fraîche
2 tbsp buttermilk
1-3/4 cups whipping cream

Hazelnut Tart
1-1/2 cups chopped hazelnuts
3 eggs
3/4 cup brown sugar
1/2 cup melted butter
1/2 cup liquid honey
1 tsp vanilla extract
3/4 tsp salt
1 partially baked 10" tart shell

Ganache
4 oz. dark chocolate, chopped
6 tbsp whipping cream

Instructions: 

Crème Fraîche

Step 1: Combine buttermilk and cream in a clean 1-pint jar or container with a tight-fitting lid. Cover and allow to sit at room temperature overnight or for up to 2 days. Check the crème fraîche after 24 hours — it should have the consistency of yogurt. If it is not quite thick enough, allow to sit another 24 hours. Will keep refrigerated in an airtight container for up to 1 week.

Hazelnut Tart

Step 1: Preheat the oven to 350°F.

Step 2: Place hazelnuts, eggs, brown sugar, butter, honey, vanilla and salt in a large bowl and mix until well combined.

Step 3: Pour the batter into the tart shell.

Step 4: Bake for 30-40 minutes, or until set. Allow to cool to room temperature.

Ganache

Step 1: Place chocolate in a stainless steel bowl.

Step 2: Place cream in a small saucepan on medium heat and bring to a simmer.

Step 3: Pour hot cream over chocolate and stir well until chocolate is dissolved and smooth.

Assembling The Tart

Step 1: Pour ganache over cooled tart and spread evenly over top with a metal spatula. Refrigerate for at least 1 hour to set the ganache. To serve, cut the tart into 12 wedges and place on individual plates. Serve with a dollop of crème fraîche.

Reprinted with permission from John Bishop, Dawne Gourley and Dennis Green's Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre).

Photo Fresh Cookbook

Author: 

John Bishop

Photographer: 

John James Sherlock

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