Name: Chocolate ganache tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 2 sheets frozen puff pastry, thawed; 2/3 cup thickened cream; 200 g dark chocolate, finely chopped, plus extra shards to serve (see tip); 1 cup hazelnuts, roasted, skins removed, roughly chopped; 1 cup caster sugar

Chocolate ganache tart

There are only five ingredients in this chocolate tart, but they combine to make something magical! Delicious puff pastry topped with a simple but divine chocolate ganache... what more could you want in a dessert?

Serves 8

Prep

10M

Cook

35M

Total

45M

Ingredients

2 sheets frozen puff pastry, thawed

2/3 cup thickened cream

200 g dark chocolate, finely chopped, plus extra shards to serve (see tip)

1 cup hazelnuts, roasted, skins removed, roughly chopped

1 cup caster sugar

Method

1.Line a 12cm x 37cm rectangular, fluted, loose-based tart pan with [pastry](https://www.foodtolove.co.nz/recipes/puff-pastry-6611|target=”_blank”), pressing join to seal. Chill for 30 minutes or until firm. Trim pastry and prick base with a fork. Blind-bake for 20 minutes. Remove weights and paper. Bake for a further 15 minutes or until golden. Cool completely.

2.To make the ganache, heat cream in a saucepan until just below boiling. Place chocolate in a heatproof bowl. Pour over hot cream. Stir until melted and smooth. Chill for 45 minutes or until thickened.

3.Line an oven tray with baking paper. Arrange hazelnuts on tray. In a saucepan, combine sugar and ¼ cup water on low, stirring until sugar is dissolved. Increase heat to high. Boil, without stirring, for 5 minutes or until light caramel. Pour over hazelnuts. Allow to set.

4.Whisk ganache until loosened slightly, then dollop into prepared tart shell. Break praline into shards and arrange over ganache. Top with chocolate shards.