Chocolate and Spiced Hazelnut Tart

Method

• 1

  Step 1

  For the Crunchy Praline: Temper the vegan chocolate. Heat the praline slightly and add to the chocolate and mix to combine.
• 2

  Step 2

  Add in the hazelnuts and mix thoroughly.
• 3

  Step 3

  Place mixture into a piping bag and pipe into bottom of tart case.
• 4

  Step 4

  For the Chocolate Ganache: Bring the cream and invert sugar to the boil.
• 5

  Step 5

  Pour the liquid over the chocolate and leave to stand for a couple of minutes.
• 6

  Step 6

  Use a hand blender to emulsify the mixture.
• 7

  Step 7

  Allow the ganache to cool to 30°C before placing into a piping bag.
• 8

  Step 8

  For the Spiced Caramel Hazelnuts: Slowly caramelise the sugar in a pan.
• 9

  Step 9

  Once the sugar reaches a medium dark golden brown, add in the spices and remove from heat.
• 10

  Step 10

  Mix to cover the hazelnuts in the spiced caramel and take out of pan on to a silicone mat.
• 11

  Step 11

  Very carefully pull the hazelnuts apart back to individual hazelnuts and leave to cool. Store in an airtight container until ready to serve.
• 12

  Step 12

  Assembly: Caramelise the hazelnuts and allow them to cool.
• 13

  Step 13

  Make the praline mixture and set into the bottom of the tart moulds.
• 14

  Step 14

  Make the ganache and cool until pipeable. Pipe the ganache on top of the set praline.
• 15

  Step 15

  When ready to serve, garnish with edible gold leaf and the caramelised hazelnuts.