oday I’m making irresistible gourmet chocolate and hazelnut tarts! This time, my tarts are not just super yummy, heck – that goes without saying, no, they are also glamorous and blingy, because I decorated them with some real edible 24K gold!
How to make oval shaped tarts?
First thing first, you will need to get oval shaped tart ring. I am using stainless steel perforated oval shaped rings like these in the picture.
These molds are different from the traditional tart molds that I’m usually using for making or . What is the difference? Well, lining perforated tart rings calls for a special technique (if you have already seen my video titled you know this). Of course, if you don’t have oval molds, you can make any shape and size of tart you like, like for example my , , , , and so on!
Anyway, let me explain in a few words; first you will need to roll out your pastry to about 2mm (about 1/12″) thickness. Then, cut oval shape for the bottom of the tart, and strips for the sides. First line the sides of the tart ring with pastry strip, and then insert the oval shape to make the bottom. Chill and bake – no baking weights needed (this is my favorite detail)! And that’s it – your chocolate and hazelnut tarts are ready to be filled! Of course, if you don’t have oval molds, you can make any shape and size of tart you like!
What is Tuile Cookie?
I have a whole post and a video dedicated to , so if you haven’t seen it, you can find all the details, and a recipe over there. For now, I’ll just say that tuile is a very light and crispy cookie, French in origin and curved in shape. It is believed that the curved shape of this cookie is an homage to the roof tiles of homes in French Provence, so it always has to be made on a curved surface, like the rolling pin or a bottle. Now, in my today’s recipe, I’ll use tuile cookies to make my crunchy layer simply because I love tuiles, and also – because nothing can beat the divine crunchiness of a freshly made tuile cookie, but, feel free to use crushed cookies or a crumbled ice cone instead. Trust me – crunchy layer will make all the difference in your chocolate and hazelnut tarts!
Gianduja Chocolate – A.K.A. – Pure Heaven!
Gianduja or gianduia chocolate is a special sort of chocolate that besides cocoa mass, cocoa butter and sugar, also contains about 30% of hazelnut paste. Yummy! Gianduja was invented in Turin, Italian region of Piemonte at the beginning of the 19th century, when prices of cocoa jumped as a resulted of shortage of this important raw material. In order to extend the supply of the chocolate, the confectioners decided to mix cocoa powder with the paste obtained by grinding locally grown hazelnuts that they had in abundance. The result was delicious, smooth and velvety paste that we all know and adore! So, to make my chocolate and hazelnut tarts irresistible, besides crunchy layer I’ll fill them with ginaduja chocolate ganache. Ah, gianduia! :))
How to Make Whipped Ganache?
Whipped ganache is a delicious mixture of chocolate, cream and gelatin, that has to be well chilled in the fridge, and then lightly whipped. The texture of this filling is superb; whipped ganache is much lighter than the , but at the same time it is exceptionally creamy, smooth and perfect for piping! I added some pure hazelnut paste to improve the taste even more. Yum!
Dessert With a Bling
I’ve decided to make a tart that is not only delicious, but also with a touch of class, so besides making I’ve wrapped my chocolate dipped hazelnut into a 24K edible gold leaf. Yummy and blingy! Now, why do we love gold in the first place? Well, for one, it’s shiny! Also, it is precious and rare, hence the glamour that surrounds it. Finally, it is a highly versatile material, in fact, the world as we know it would literally grind to a halt without gold!
The gold leaf I’m using today was made by pounding and rolling, over and over again, a slab of gold, until it became about one eight thousand of a millimeter thick! Now, is gold really edible? The answer is – yes, gold is actually edible, but don’t expect much! It is tasteless, biologically inert, and of no nutritional value, so, don’t go too crazy with your gold diet! Well, why would you use it at all, you ask? Simply – to add glamour to your dessert, to make it blingy, that’s all! OK, let’s make some irresistible, gourmet, and classy chocolate and hazelnut tarts!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!