Piece Of Cake Chocolate Hazelnut Tart A La Beth Le Manach

Piece Of Cake Chocolate Hazelnut Tart A La Beth Le Manach


Beth Le Manach is the host of the YouTube channel Entertaining With Beth, publishing cooking videos with unprecedented ease.

She’s been on the scene for more than 20 years and has been nominated for 3 taste awards: including “Best Home Chef”, “Best Instructional Web Series” and “Best Single Topic Series”.

In this video, Beth will be preparing a chocolate hazelnut tart.

What you’ll need:

12 chocolate sandwich cookies, fillings removed

2-3 tbsp (30-45g) butter, melted

¾ cup (180ml) heavy cream (plus more for thinning if needed)

½ cup (120 ml) bittersweet chocolate chips

½ cup (120 ml) milk chocolate chips

2 tbsp (20g) roasted hazelnuts, chopped

The process:

Take some chocolate sandwich cookies and scrape their filling. Place them into a food processor and blend them up. We want to create a really nice, fine crumb.

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Now, add two tablespoons of melted butter into the crumb. Whirl that up until you get a nice, wet crumb.

For this recipe, we are going to work with removable bottom tart tins which will make our tarts really easy to remove once they are set.

Next step: take the crumbs and distribute them equally into each tin.

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At first, you might think those are quite a lot crumbs, but as soon as you start distributing them equally into the tins, you will notice that they are just enough to reach all the sides of the tin in order to form our crust.

The easiest way to do it is to take a quarter cup measuring cup, go around the tin with it and sort of pressing it along the side which will make those crumbs rise up and fit the tin.

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Once your crumbs are all set, put them in the oven and bake at 350 degrees for about 10 minutes.

While those are in the oven, we will start making the chocolate ganache.

In a large saucepan, you’re going to add ¾ cup of heavy cream. Once it starts simmering, we will add our chocolate.

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Turn off the flame in order to prevent burning the chocolate and start whisking the chocolate together until smooth.

Pour the ganache into the chocolate crust and sprinkle some hazelnuts on top.

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Beth spreads the hazelnut on only one half, since she finds it to look really decorative and sophisticated in that particular manner. We agree, very sophisticated!

Place these in the refrigerator for one hour for the chocolate to set. Once that’s done, you can release your tarts from their tins and serve them!

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Watch the video here for full and visual instructions.

Source:Entertaining With Beth

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