Gianduja is a sort of Italian chocolate with hazelnut paste. It’s one of the most dangerous ingredients, because once you try a piece – you won’t be able to stop until it’s completely done.
This chocolate tart is made with Gianduja chocolate, and topped with lots of toasted whole nuts, which create a beautiful and colorful look.
Mandiant Gianduja Chocolate Tart
30*10 cm rectangular pie pan
For short crust pastry:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
25 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold milk (as needed)
For chocolate gianduja cream:
150 grams gianduja chocolate
100 grams dark chocolate
125 ml. heavy cream
30 ml. milk
100-200 grams various types of whole nuts, toasted
- Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
- Cool completely at room temperature.
- Chocolate gianduja cream: chop gianduja and dark chocolate and put in a bowl.
- In a small pot put cream, milk and salt and heat to simmering point.
- Pour the cream mixture over the chopped chocolate, wait a minute, and beat until uniform and shiny chocolate ganache is formed.
- Pour the ganache over the crust, and smooth the top.
- Cool for about an hour in the refrigerator.
- Decorate the top of the tart with nuts freely.
- The chocolate tart can be made also in a 24 cm round pie pan.
- Keep the chocolate tart in the refrigerator for up to 4-5 days, but you should serve it at room temperature.
- Gianduja chocolate can be bought in baking specialty stores for products and materials. If you do not have it, you can use milk chocolate instead and add 2 tablespoons of praline paste.