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Hazelnut Salted Chocolate Ganache Tarts

Hazelnut Salted Chocolate Ganache Tarts

Makes 6 individual tarts
  • 1 Cup Hazelnuts (160g)
  • 1 Cup Almonds
  • ½ Cup Butter
  • 1 tbsp Vanilla extract
  • Pinch Sea Salt
  • 2 tbsp Maple Syrup
  • 1 tsp Bicarbonate of soda
Chocolate Ganache Filling
  • 2 Cups Dark Chocolate (140g)
  • 1/3 Cup Cream
  • 2 egg yolks
First make the nutty pastry cases. Grind the nuts in a food processor until meal. Melt the butter and stir in the remaining liquid ingredients. Add the bicarbonate to the nuts and combine everything together well, until a sticky ball. Divide the mixture by 6 and press into the small fluted, tart cases, with removable bases. Being sure to press the pastry up the sides evenly. Bake at 180 for 14 minutes until golden brown. Meanwhile make the filling by melting the chocolate with the cream in a small saucepan. Remove from the heat and whisk in the egg yolks quickly, it will thicken. Pour into the nut cases and leave in the fridge to firm up until needed.