Look at this gorgeous serving plate my sister gave me for my birthday!
Isn’t it delightful!
 
This is a wonderful serving plate that comes in two pieces – the glass plate and the shabby chic carrying tray. Purchased locally at the wonderful gift store, Heaven Scent Flowers and Gifts, our small country town is lucky to have some unique stores specialising in home wares and gifts, fashion, and food. We are spoilt for choice and really there is no need to go elsewhere.  Like other regional areas we are dependant on our primary industry, in our case sugar cane, to power our town. Buying local is important to us. So if you aren’t already doing it, remember to look at the country of origin and support your local farmer wherever you are.

 
As you have guessed, I have no trouble supporting the local sugar industry!
My new serving plate was perfect for the chocolate tart I had prepared for our dessert. A really good chocolate tart can be elusive. The base has to be crispy but not hard, the chocolate filling smooth, rich and creamy and it should present well.
And if it’s easy to make, well, that’s a bonus.
This tart is all of that and more!
I first spotted it at The Yuca Diaries who adapted it from Dulce Delights. I put the two recipes together and adapted to suit myself. It’s and easy no-fail, really, and looks like you have slaved away for hours.
 
Shhh, don’t tell anyone. It’ll be our secret!
 
Chocolate Hazelnut Tart
 
 
For the base:
250g plain biscuits crumbs ( I used up whatever was lurking in the pantry – savoiardi, amaretti and some plain sweet biscuits all whizzed in the food processor)
50g ground hazelnuts
1/3 cup cocoa powder
1/3 icing (confectioners) sugar
130g butter, at room temperature
 
Combine everything in the food processor and whizz until it all comes together. Coat an 11inch/28cm tart pan with a removable base with non-stick cooking spray. Then press the base mixture evenly over the base and sides using the back of a spoon to help you. You can let it set in the refrigerator.
 
 
 

 
For the filling:
350g dark chocolate, broken up
2 cups cream
3 eggs
1 teaspoon vanilla
50ml Frangelico liqueur
1/2 teaspoon salt
 
Preheat you oven to 350F/180C.
Heat the cream until it bubbles (you can do this in the microwave). Add the chocolate to the cream and allow to sit for 3 or 4 minutes. Take a whisk and start slowly mixing the cream and chocolate until it is smooth and well combined. Cool a little so that the eggs don’t scramble.
Add the eggs, vanilla, Frangelico and salt. Whisk well.
Pour this mixture into your prepared tart pan. I had a small, maybe a couple of spoonfuls, amount of mixture left over that didn’t fit into the tart pan. Remember not to overfill because we need to add the topping. Carefully transfer to your hot oven and bake undisturbed for 25 minutes. Allow the tart to cool for about 15 minutes then transfer to the refrigerator to cool completely.
 
Now, let’s gild the lily.
 
For the ganache topping:
 
1/2 cup cream
120g dark chocolate, broken up
1 tablespoon honey
1 tablespoon Frangelico
 
Heat the cream (again you can do this in the microwave) add the chocolate and allow to sit for a few minutes. Whisk to combine the chocolate and cream then add the honey and Frangelico. Pour this delicious mixture all over the top of the tart. Don’t use anything to spread it. Just tip the tart around to spread the topping. This will result in a mirror like finish. Return to the refrigerator until ready to serve. Return to room temperature for maximum flavour.
 

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