This chocolate walnut tart is out of the ordinary ! Composed of a chocolate-hazelnut shortcrust pastry, the tart base is garnished with a chocolate-walnut cream accompanied by an orange zest, all topped with a spiral of chocolate ganache and delicious dried fruits…
Chocolate walnut pie
- 22 cm diameter pie ring
- Silicone mold in the shape of a spiral, 14 cm in diameter and 1 cm in height
Chocolate hazelnut shortbread :
- 135 g cake flour
- 80 g butter
- 35 g hazelnut meal
- 35 g icing sugar
- 1 egg (little)
- 10 g unsweetened cocoa powder
Chocolate walnut cream :
- 100 g butter
- 2 eggs
- 100 g caster sugar
- 70 g dark chocolate 50% cocoa
- 60 g cake flour
- 100 g walnut (powdered)
- 1/2 orange zest
Chocolate ganache :
- 8 cl whole liquid cream
- 80 g dark chocolate 64% cocoa
- 1 orange juice
- walnut kernels, cashews, pistachios, hazelnuts and candied orange peels (for decoration)
- To make this chocolate walnut pie, let's start with the pie dough: In a container, pour the flour and the butter cut into pieces. Mix the whole by crushing the pieces of butter with the flour between your fingers.
- You get a more or less fine sandy consistency. Add the ground hazelnuts, sift over the icing sugar and the unsweetened cocoa powder.
- Finish by adding a whole egg. Mix with your hands until you obtain a homogeneous pie dough. Drop the dough on the work surface and work it with the palm of your hand.
- Wrap the chocolate hazelnut pie dough in cling film and let it rest for 2 hours in the refrigerator.
- To make this tart we are going to use a circle 22 cm in diameter that you grease beforehand with a small piece of butter.
- Take the cooled pie dough, then using a rolling pin, roll out the dough to about 3 mm thick. Don’t forget to lightly flour the work surface.
- Wrap the dough around the roller without pressing, position the circle on the work surface then unroll the dough on top.
- First, bring the dough to the bottom of the circle, delicately, without stretching it, so as to form a right angle between the work surface and the base of the circle.
- Then press the dough on the wall of the circle, then form a small edge of dough by pressing it on the top of the circle. Finish by rolling the roller to remove the excess dough.
- Pinch the edge of the dough between your fingers to lift it up slightly. Slide the tart base onto a baking sheet covered with parchment paper, then leave to rest for 1 hour and 30 minutes in the refrigerator.
- For the chocolate ganache, bring the liquid cream to a boil, then pour it over the melted chocolate in a double boiler. Mix with a spatula.
- When the ganache is homogeneous and fluid, pour it into the spiral-shaped silicone mold. Let cool to room temperature, then put in the freezer until completely set.
- Take the pie shell which has rested in order to cook. To do this, place a baking paper inside and fill with pits for cooking.
- Pre-bake the tart base in an oven preheated to 180 ° C in rotating heat, and cook for 10 minutes. Remove from the oven, place on a wire rack and remove the paper and pits of cooking.
- For the nut cream, start by mixing the melted chocolate with the butter to a soft consistency, using a whisk. Add the eggs and sugar, then mix again.
- Add the flour, ground walnuts and half an orange zest. Mix with the whisk, gently at first, then continue more vigorously so that the nut cream is homogeneous.
- Spread the nut cream with a spoon in the precooked tart shell. Leave to rest for 1 hour in the refrigerator before cooking the whole for 25 minutes at 180 ° C, monitoring the cooking regularly.
- Remove from the oven, place the tart on a rack. After cooling, moisten the tart with orange juice using a brush. Slide the pie onto a serving platter and remove the circle.
- Take the ganache spiral out of the freezer and unmold it. Place the ganache in the center of the pie with the help of a spatula.
- Around the spiral of chocolate ganache, make a decoration of dried fruits composed of walnut, cashews, hazelnuts, pistachios and finish with diced candied orange peels.
- The chocolate walnut pie is finished. Leave it for 2 hours at room temperature before tasting so that the chocolate ganache regains its creamy consistency.
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