Ingredients:
PASTRY
125 grams unsalted butter
60 Grams Icing Sugar
190 Grams plain flour
25 Grams Baking cocoa
1 Egg
1. To make the pastry, mix together butter, sugar, flour and cocoa in a food processor then add the egg and process until the pastry just comes together, finish by hand if you prefer.
2. Wrap in cling film and Refridgerate for 2 hours
SALTED HAZELNUT CARAMEL
140 grams castor sugar
40 grams glucose
90 grams diced cold butter
80 mls cream
1 1/2 tablespoons creme fraiche
70 grams roasted chopped hazelnuts
1/2 teaspoon Halon Mon Vanilla Salt
1. Without stirring, cook the glucose and sugar together until it liquifies and starts to change colour
2. Add the cream and creme fraiche, cooking without stirring until it becomes smoother with no lumps
3. Add the butter bit by bit letting it melt while stirring until a nice tasty caramel will form
4. Leave to cool down a little then add the chopped hazelnuts
CHOCOLATE GANACHE
140 gms dark chocolate chopped
20 mls Grand Marnier
180 mls cream
1. Heat the cream to simmering point then remove from heat and add the grand marnier. Stir the cream into the chocolate until it melts then allow to cool completely
PUTTING IT ALL TOGETHER
1. Once the pastry has been in the fridge for 2 hours, remove and roll out then line 90mm tart tins. Make a cartouche out of baking paper then weigh down the pastry and bake in the oven at 180 C or gas mark 4 for about 10 minutes or until the pastry is firm to touch. Should make about 12 tarts. Remove and place on a baking tray to cool.
2. Once the caramel is cool, spoon into pastry cases and top with a little Halon Mon vanilla salt or if you dont have it, a little sea salt
3. Once the ganache has cooled, pour on top of the caramel and sprinkle a little vanilla salt or sea salt on top to finish.
4. Refridgerate letting the tarts set completely.
COMMENT:
Vanilla salt is hard to come by but you can order it online at: http://www.halenmon.com/
PASTRY
125 grams unsalted butter
60 Grams Icing Sugar
190 Grams plain flour
25 Grams Baking cocoa
1 Egg
1. To make the pastry, mix together butter, sugar, flour and cocoa in a food processor then add the egg and process until the pastry just comes together, finish by hand if you prefer.
2. Wrap in cling film and Refridgerate for 2 hours
SALTED HAZELNUT CARAMEL
Advertisement:
140 grams castor sugar
40 grams glucose
90 grams diced cold butter
80 mls cream
1 1/2 tablespoons creme fraiche
70 grams roasted chopped hazelnuts
1/2 teaspoon Halon Mon Vanilla Salt
1. Without stirring, cook the glucose and sugar together until it liquifies and starts to change colour
2. Add the cream and creme fraiche, cooking without stirring until it becomes smoother with no lumps
3. Add the butter bit by bit letting it melt while stirring until a nice tasty caramel will form
4. Leave to cool down a little then add the chopped hazelnuts
CHOCOLATE GANACHE
140 gms dark chocolate chopped
20 mls Grand Marnier
180 mls cream
1. Heat the cream to simmering point then remove from heat and add the grand marnier. Stir the cream into the chocolate until it melts then allow to cool completely
PUTTING IT ALL TOGETHER
1. Once the pastry has been in the fridge for 2 hours, remove and roll out then line 90mm tart tins. Make a cartouche out of baking paper then weigh down the pastry and bake in the oven at 180 C or gas mark 4 for about 10 minutes or until the pastry is firm to touch. Should make about 12 tarts. Remove and place on a baking tray to cool.
2. Once the caramel is cool, spoon into pastry cases and top with a little Halon Mon vanilla salt or if you dont have it, a little sea salt
3. Once the ganache has cooled, pour on top of the caramel and sprinkle a little vanilla salt or sea salt on top to finish.
4. Refridgerate letting the tarts set completely.
COMMENT:
Vanilla salt is hard to come by but you can order it online at: http://www.halenmon.com/
