Bittersweet Chocolate Tart with Hazelnut Praline + Honeycomb Shards
There are no words. Just chocolate. Enjoy.
Chocolate short crust pastry – I used a good quality store bought pastry
160ml pouring cream – organic if possible
200gm dark chocolate, finely chopped – I used 75% cocoa solids
¼ tsp pink Himalayan sea salt
Chocolate and Hazelnut Filling:
150gm hazelnuts, roasted
170g muscavado sugar
300ml pouring cream
380gm dark chocolate, finely chopped
150ml pouring cream
180gm dark chocolate, finely chopped
½ cup sugar
¼ cup honey
4 tbsp bicarb
Preheat oven to 180C
Roll out the pastry on a lightly floured surface. Line a 28cm loose bottom tart tin, trim the edges. Pop into the fridge to chill for 1 hour. Prick the pastry with a fork and blind bake – with baking paper and baking weights – in the oven for 8-10 minutes. Remove the paper and weights and bake until crisp – this will take another 8 minutes or so.
For the chocolate and hazelnut filling, place the hazelnuts onto a baking tray lined with foil. Set aside.
In a small saucepan, combine sugar and 60 ml water, stir over medium-high heat until the sugar has dissolved. Increase the temperature and bring to the boil, cook until amber in colour – approx. 4-5 minutes. Pour the mixture over the nuts. Allow to cool and set – approx. 10 minutes. Once cooled, process in a food processor until finely ground. Set aside.
In another small saucepan, bring the cream to the simmer over medium heat. Add the chopped chocolate, stir gently until smooth. Remove from heat, stir in ¾ of the hazelnut praline mixture. Spoon mix into the tart case, smooth the top and pop into the fridge to set for at least 1½ hours.
For the ganache, combine cream and salt in a small saucepan, bring to the simmer over medium-high heat. Add dark chocolate, remove from heat, stir until smooth. Spread over tart, place in the fridge to chill until just set (45 minutes-1 hour).
To make the honeycomb, line a tin with lightly greased foil. Set aside. Combine sugar, honey and water in a saucepan over medium-high heat. Stir until sugar has dissolved. Cook over high heat for about 4 minutes until the mixture has turned caramel in colour. Vigorously whisk in the bicarb soda and pour immediately into a tin lined with lightly greased foil. Leave to cool.
To serve, cut tart into wedges with a hot knife and serve immediately scattered with reserved praline and chunks of honeycomb.