Chocolate Tart

I sincerely hope you would share the same passion as me!
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Ingredients
  • Sheet of Sweet Pastry
  • 180gm Dark chocolate OR 90gm dark & 90gm milk chocolate
  • 260ml Double cream
  • 60gm Soft Butter
  • 1 Teaspoon Vanilla Extract
  • 35gm Hazelnuts, chopped
  • 10gm Pistachio Nuts
Step No 1

Line a 9” round cake tin with the sweet pastry.  Prick the bottom with a fork. 
Step No 2

Cover the dough with greaseproof.  Place baking beans on the top.

Step No 3

Bake the pastry for about 10 minutes in a preheated fan oven at 1800C.   Then remove the paper and the baking beans.
Step No 4

Continue to bake for a further 2 minutes until golden.

Trim the top of the pastry to evenly level the cake tin. 

Then let the pastry cool completely before filling.

Step No 5

Making the ganache filling. Roughly chop the chocolate and place in a bowl.
Step No 6

Heat the double cream and pour it over the chocolate. Stir the chocolate and cream together.  Keep stirring until the chocolate has melted.

Step No 7

Pour in vanilla extract and the butter.  Stir until smooth and silky.
Step No 8

Pour the ganache filling into the pastry.  Chill for 1 hour. 

Step No 9

After 1 hour, remove the tart from the fridge, sprinkle nuts on the top.
Step No 10

Then chill for a further 2-3 hours until firm.

Ready to serve.