taste

Hazelnut Tart with Chocolate Ganache

By Vancouver Magazine /

CRÉME FRAICHE
2 Tbsp buttermilk
1 3/4 cups whipping cream

CRÉME FRAICHE: Combine buttermilk and cream in a clean 1 pint jar or container with a tight-fitting lid. Cover and allow to sit at room temperature overnight or for up to 2 days. Check the crème fraîche after 24 hours: it should have the consistency of yogurt. If it is not quite thick enough, allow to sit another 24 hours. Will keep refrigerated in an airtight container for up to 1 week.

HAZELNUT TART
1 1/2 cups chopped hazelnuts
3 eggs
3/4 cup brown sugar
1/2 cup melted butter
1/2 cup liquid honey
1 tsp vanilla extract
3/4 tsp salt
1 parbaked 10-inch tart shell

HAZELNUT TART: Preheat the oven to 350˚f. Place hazelnuts, eggs, brown sugar, butter, honey, vanilla and salt in a large bowl and mix until well combined. Pour the batter into the tart shell. Bake for 30 to 40 minutes, until set. Allow to cool to room temperature.

GANACHE
4 oz dark chocolate, chopped
6 Tbsp whipping cream

GANACHE: Place chocolate in a stainless steel bowl.

Place cream in a small saucepan on medium heat and bring to a simmer. Pour hot cream over chocolate and stir well until chocolate is dissolved and smooth.

To Assemble The Tart: Pour ganache over cooled tart and spread evenly overtop with a metal spatula. Refrigerate for at least 1 hour to set the ganache.

To Serve: Cut the tart into 12 wedges and place on individual plates. Serve with a dollop of crème fraîche.

Vancouver Magazine

Vancouver Magazine

The editorial team at Vancouver magazine is obsessed with tracking down great food and good times in our favourite city on earth. Email us pitches at [email protected].