Chocolate ganache tart

There are only five ingredients in this chocolate tart, but they combine to make something magical! Delicious puff pastry topped with a simple but divine chocolate ganache... what more could you want in a dessert?
Chocolate ganache tart



1.Line a 12cm x 37cm rectangular, fluted, loose-based tart pan with [pastry](|target=”_blank”), pressing join to seal. Chill for 30 minutes or until firm. Trim pastry and prick base with a fork. Blind-bake for 20 minutes. Remove weights and paper. Bake for a further 15 minutes or until golden. Cool completely.
2.To make the ganache, heat cream in a saucepan until just below boiling. Place chocolate in a heatproof bowl. Pour over hot cream. Stir until melted and smooth. Chill for 45 minutes or until thickened.
3.Line an oven tray with baking paper. Arrange hazelnuts on tray. In a saucepan, combine sugar and ¼ cup water on low, stirring until sugar is dissolved. Increase heat to high. Boil, without stirring, for 5 minutes or until light caramel. Pour over hazelnuts. Allow to set.
4.Whisk ganache until loosened slightly, then dollop into prepared tart shell. Break praline into shards and arrange over ganache. Top with chocolate shards.

For large chocolate shards, run a chef’s knife over set chocolate on

a slight angle.


Related stories