Do you ever have those days where you say, to hell with it, I'm going all out?
Well today I was feeling decadent, and decided that for dinner with my family I would make rich, creamy, over-the-top foods, sure to satisfy your taste buds and no doubt expand your waistline. My kind of food :). To follow a Cauliflower Pecorino soup (highly recommended) I thought what better than a TRIPLE chocolate tart - you can never have too much of a good thing.
I apologise for the photos but as you can imagine, everyone dived into this and I had to take photos of the remnants that managed to survive the next day. As a whole tart it really is gorgeous looking, the chocolate ganache topping is super shiny (obviously without the cling wrap marks in the photos). To make it a little snazzier you could probably put a little gold leaf in the center.
ease: 3.5/5. Takes a long time.
prep time: 2 hours & 35mins - to the blind baking stage.
cooking time: 5 hours - they recommend 1 hour for the final chilling stage but after 2 hours it still wasn't set, I would probably recommend 3 hours.
total: 7 hours & 35mins.
taste: 5/5. Oh My God - this tart is freakin' divine! Everyone loved it, as they would. It is a chocolate lovers dream. The bitter chocolate crust is like a cookie in texture, it gives way to crunchy, hazelnut toffee milk chocolate center which melts on your tongue upon impact, and then the bittersweet ganache topping comes in and brings it all together. It is the sort of tart you keep making trips to the fridge for. Well worth the HUGE amount of chilling time.
I made the following modifications:
- I used Lindt milk chocolate
- I did not bother to roast and skin the hazelnuts
- I used a raw cocoa (could not find Dutch process)
- A side note: my crust was a little dry and crumbly, but I kept it as written.
recipe: Triple chocolate praline tart