Chocolate and hazelnut brownie tart
Dessert Preparation 70 minutes
Service 6 people
Difficulty 10/10
Ingredients
- For the brownie:
- 2 eggs
- 90g granulated sugar
- 45g soft brown sugar
- 1 tsp vanilla essence
- 90g butter
- 90g dark chocolate
- 25g flour
- 12g unsweetened cocoa powder
- 1 pinch salt
- 60g chopped hazelnut
- 1 sweet shortcrust pastry base
- For the caramel:
- 155g sugar
- 100g single cream
- 45g salted butter
- For the hazelnut milk chocolate ganache:
- 95g single cream
- 120g hazelnut praline
- 125g Azelia milk chocolate
- 25g honey
- 40g butter
Preparation
- Heat your oven to 170 C/340 F/gas 3. Line a pie dish with the sweet shortcrust pastry base, keep cool for 40 mins then blind bake for 15 mins.
- Beat the eggs with the two types of sugar. At the same time, melt the butter with the chocolate
- Pour the melted butter and chocolate into the egg and sugar mixture, combine, then add the flour and the sieved cocoa powder. Add the hazelnuts and salt.
- Pour the mixture onto the precooked pastry base and place in the oven for 18 mins.
- Prepare the caramel by melting the sugar in a pan. When it has coloured nicely, deglaze with the previously heated cream, stirring constantly.
- When the caramel mixture is smooth, remove from the heat then add the butter cut into small pieces.
Mix well, then leave to cool until needed.
For the hazelnut milk chocolate ganache:
- Start by heating the cream with the honey. Pour it onto the previously melted chocolate and praline and mix well.
- When the mixture is smooth, add the butter and mix again, then leave to set.
- Pour the caramel over the entire surface of the brownie.
- Put the tart in the fridge to set the caramel.
- Put the ganache in a piping bag with a plain tip and pipe onto the tart.
Decorate with hazelnuts and caramel and enjoy!
The Chef's twist
If you like coffee, grate a coffee bean over your tart at the last minute to give it a lovely roasted coffee-bean flavour.