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Chocolate Hazelnut Tart
A cocoa shortcrust case baked blind, then filled with a dark chocolate ganache and scattered with hazelnuts. The cream heats in the MicroCook Pitcher 200 ml and melts the chocolate in the 500 ml pitcher, so the only oven time is the short blind bake in the Ultra Pro pie dish.
- Total time
- 93 min
- Prep
- 20 min
- Cook
- 13 min
- Rest
- 60 min
+ Tupperware Ultra Pro, Tupperware Extra Chef, Tupperware Mandoline
Ingredients
Method
Blend the flour, icing sugar, salt, cocoa and diced butter in the Extra Chef until the mixture looks like sand. Tip it into a 2 l bowl, add the egg and water and work into a dough. Shape it into a ball and, if you have time, chill it 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 rolling pin fitted with the 3 mm guides. Line the Ultra Pro pie dish, pressing the pastry 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, cover with the inverted 200 ml pitcher and leave for 3 minutes.
Whisk until smooth, pour the ganache into the pastry case and scatter over the hazelnuts, sliced with the SpeedyMando or roughly chopped.
Freeze for about 30 minutes, or refrigerate for at least 1 hour, then unmould the tart carefully and serve.
