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Cocoa Tart with Chilled Hazelnut Ganache
A cocoa shortcrust case, baked blind, holds a dark chocolate ganache and a handful of chopped hazelnuts. The cream heats in the small MicroCook Pitcher and melts the chocolate in the large one, so only the pastry case actually needs the oven.
- Total time
- 93 min
- Prep
- 20 min
- Cook
- 13 min
- Rest
- 60 min
+ Tupperware Ultra Pro, Tupperware Extra Chef, Tupperware Mandoline
Ingredients
Method
Blitz the flour, icing sugar, salt, cocoa and diced butter in the Extra Chef until it looks sandy. Tip into a 2 l bowl, add the egg and water and bring together into a dough. Shape it into a ball and, time permitting, chill for 30 minutes.
Heat the oven to 180 °C (350 °F), fan setting. Roll the pastry out on the lightly floured pastry sheet with the pin fitted with the 3 mm guides. Line the Ultra Pro pie dish, pressing firmly onto the flat rim so it does not slump, prick the base and bake blind for about 10 minutes.
Heat the cream in the Tupperware MicroCook Pitcher 200 ml for about 2 minutes 30 seconds at 360 W. Pour it over the chocolate, broken into pieces, in the MicroCook Pitcher 500 ml, top with the inverted 200 ml pitcher and leave for 3 minutes.
Whisk until the ganache is smooth, pour it into the pastry case and scatter over hazelnuts sliced with the SpeedyMando or roughly chopped.
Freeze for about 30 minutes, or chill for at least 1 hour, then carefully turn the tart out and serve.
