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
Ganache:
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
40ml milk
180gm dark chocolate, finely chopped
Honeycomb:
½ cup sugar
¼ cup honey
4 tbsp bicarb
30ml water
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.
Serves 16
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[...] Bittersweet Chocolate Tart with Hazelnut Praline + Honeycomb Shards (fingerforkknife.wordpress.com) Share this:Like this:LikeBe the first to like this post. 01 Jun This entry was published on June 1, 2012 at 1:40 PM. It’s filed under Food and tagged chocolate, dessert, pastry, Pizza East, recipe, salted caramel, tart. Bookmark the permalink. Follow any comments here with the RSS feed for this post. [...]
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Looks absolutely divine – I love the honeycomb shards!
thatswhatimmatalkingabout #virtueisinthemind
Just discovered your blog via Twitter and landed on this incredible post. Beautiful! I love the shards of honeycomb, and it’s so fun to make yourself at home.
Thank you! So lovely to have you pop by for a visit. I agree, watching the gorgeous golden caramel bubble up as you whisk in the bicarb is so enjoyable to watch + the result is even more enjoyable to eat.
Oh my and it’s not even breakfast time yet and I want some. Chocolate and hazelnut and caramel, really is there a more heavenly combo? Love it!
Great photos and recipe. This looks delicious. Questions from an American- is “pouring cream” our equivalent of “whipping cream’? Thanks
Yes, I believe so!
Thanks
I love chocolate and I love hazelnut . . . I must try this. Thanks for sharing! P.S. I love the pics!
You had me at honeycomb shards. Looks delectable – keeping this one on the to-make list.
This looks HEAVENLY.
It looks impressive!
Very beautiful tart. Thanks for sharing!
Mmm, mmm and mmm again! This looks amazingly good.
By the way, I nominated you for the Blog on Fire award (http://culturallife.wordpress.com/2012/06/24/blog-on-fire-award/).
Grace, I am honoured. Thank you for your support and encouragement – so glad ff&k is getting your tummy rumbling!