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Triple Chocolate Tart
Triple Chocolate Tart
Method

For the tart base

  • Add the flour, caster sugar and cocoa powder to a food processor and pulse to combine.
  • Add the butter and process until combined. Then add the egg yolks and continue to process.
  • Turn the dough out onto a lightly floured working surface. Try to make it come together by pressing down on it with your palm.
  • Mold into a ball and wrap in cellophane wrap. Refrigerate for 1 hour.
  • Preheat oven to 180* C (356* F) Fan.
  • Grease and flour 2 sheets of parchment paper and the ball of dough. Place the dough between the 2 sheets.
  • Roll the dough out between the 2 sheets of parchment with a rolling pin.
  • If the dough does not roll out easily, let it sit at room temperature for 5 minutes or so, to become softer.
  • When the dough starts to roll out a bit, lift the sheets of parchment and dust with some more flour to help it spread easier. Dust more flour if necessary.
  • The dough should be as thin as 10 stacked playing cards.
  • Use the rolling pin to help you transfer the dough to a 28 cm tart dish. Press the dough down onto the tart dish, gently with your hands. Make sure it sticks to the sides of the dish.
  • Use a fork to pierce little holes onto the bottom of the tart shell.
  • Cover with plastic wrap and fill with baking weights so as the dough doesn’t puff up while baking.
  • Refrigerate for 1 hour to chill. Remove from refrigerator. Remove weights and plastic wrap. Brush with egg wash. Bake for 10-12 minutes until golden brown.

For the hazelnut-chocolate filling

  • Spread the hazelnuts on a baking pan lined with parchment paper. Set aside.
  • Add sugar and 60 ml water to a small saucepan. Stir until sugar has dissolved over medium heat.
  • Bring to a boil and continue cooking until it turns into a dark caramel (4-5 minutes). Pour into pan over hazelnuts.
  • Set aside for 8-10 minutes until it cools and becomes firm. Transfer to a food processor and process until it breaks down. Set aside.
  • In a small saucepan, slowly simmer the heavy cream over medium heat. Add the chocolate couverture and stir continuously with a spatula until smooth. Remove from heat and add 2/3 of the brittle mixture (reserve the remaining brittle mixture for serving).
  • Pour the mixture into the tart base. Refrigerate for 1 ½ - 2 hours until chilled.
  • To slice, cut with a very hot knife. Serve with warm brittle mixture. 
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Nutritional
Chart

Nutrition information per 100 gr.

418
Calories (kcal)
21 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

29.1
Total Fat (g)
42 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

15.0
Saturated Fat (g)
75 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

29.6
Total Carbs (g)
11 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

22.9
Sugars (g)
25 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

6.9
Protein (g)
14 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

5.3
Fibre (g)
21 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.03
Sodium (g)
0 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.