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Before starting this Easter Chocolate Tart recipe, organise the necessary ingredients for the hazelnut rich shortcrust pastry.
For the hazelnut rich shortcrust pastry: Place the soft butter into the stand mixer recipient.
Add the salt, ground hazelnuts...
... and icing sugar.
Place in the stand mixer and work to obtain an intimate mixing of the ingredients for the base not to emulsify, which would make the base more difficult to work later in the recipe.
When the butter, ground hazelnuts and icing sugar are combined, stop the stand mixer. Add the egg yolks.
Resume mixing on low speed, without working the preparation too much.
Stop the mixer and remove the pastry from the flat beater.
Mix the flour and baking powder, then sift...
... over the preparation. It is essential to sift the flour and baking powder together.
Resume mixing on low speed to avoid flour spatter.
Stop the food mixer when combined.
Remove the flat beater, scrape the preparation stuck on it with a rubber spatula...
... and transfer the pastry onto a baking sheet lined with cling film.
Cover with cling film...
... and flatten with your hands. Reserve in the fridge. I recommend making this rich shortcrust pastry the day before.
For the pastry case: Flour the kitchen worktop.
Roll out the pastry to a thickness of about 3 mm with a rolling pin, preferably on a floured surface.
Wrap the pastry around the rolling pin...
... then unwrap it carefully...
... over a tart ring Ø 24cm, greased beforehand.
Line the tart ring with the pastry...
... and slide the rolling pin along the edges of the ring to remove the pastry excess.
Discard the pastry scraps.
Bake in a fan-assisted oven at 170°C (gas 3) for 25-30 minutes.
Baking at a mild temperature allows the pastry to cook through evenly and take a uniform golden colour.
When cooked, remove the pastry from the oven and leave to cool. This operation is called blind baking. This will ensure the pastry will not shrink during baking. You don't need to use baking beans for this recipe.
For the chocolate ganache: Organise the necessary ingredients.
Split the vanilla pod lengthwise. Place the cream and vanilla in a saucepan and place on the stove.
Add the honey.
Bring the cream to a boil, then remove from the heat and let the temperature go down to 80°C.
Remove the vanilla pod and pour the cream over the chocolate pistoles.
Combine with a whisk...
... until the chocolate has completely melted.
Fill the pastry case with the liquid ganache.
Leave to cool at room temperature.
When the ganache is almost set, arrange 6 chocolate Easter eggs on the outer edge of the tart. Bury gently. Set aside.
Temper the chocolate, following our easy technique with Mycryo cocoa butter. Pour the tempered chocolate on an acetate sheet...
... and spread with a cranked spatula into a thin layer, to a thickness of 2mm.
Leave to set. If the tempering was done correctly, the chocolate should crystallize within 3 or 4 minutes. When the chocolate is almost crystallised, cut a disc with the tip of a knife, using a mousse ring (Ø 26cm) as a guide.
When fully crystallized, flip the acetate sheet and gently detach the disc.
Arrange the chocolate disc over the tart, on top of the Easter eggs. Beforehand, pipe a small drop of tempered chocolate on top of each egg. This will serve as an adhesive.
Sprinkle a thin layer of cocoa powder over the chocolate disc.
Apply some silver colouring spray on the chocolate spirals...
... then arrange them carefully on top of the chocolate. Set aside at room temperature until ready to serve to make sure the ganache is soft. If you're making this tart several hours ahead, store it in the fridge then take it out 1 hour before serving.
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