Chocolate hazelnut tart

Blend (SuperSonic Chopper extra) the flour, icing sugar, salt, cocoa, and butter cut into pieces to obtain a crumbly mixture.

Transfer this mixture (2 l Mixing Bowl), add the egg, water, and knead quickly.

Shape into a ball and place it in the refrigerator for 30 minutes (optional).

Roll out the dough on a lightly floured surface (Baking Sheet and Modulo Rolling Pin) and place it in the Tart Pan. Prick it gently with a fork. Lay a sheet of baking paper over your dough and pour dry beans on top, then bake for about 10 minutes in a preheated fan oven, setting 6 or 180°C.

Heat the cream (1 l MicroCook Jug) for about 2 minutes 30 seconds at 360 watts. Pour it over the chocolate broken into pieces (1 l Mixing Bowl), cover and let rest for 3 minutes.

Stir so the chocolate melts evenly and pour this ganache over the dough, sprinkle with coarsely crushed hazelnuts and place in the freezer for about 30 minutes (or fridge for at least 1 hour).

Carefully unmould the tart and serve well chilled.

Tips:

You can use a store-bought shortcrust pastry and replace the hazelnuts with slices of pears, apples, or pieces of red fruits.

Replace the hazelnuts with salted butter caramel popcorn* which you will place on the tart after it has cooled.

*Salted butter caramel popcorn:

Put 50 g of corn kernels in the WOW Popcorn maker (placing the glass tray at the bottom) without adding anything.

Close and cook for about 3 minutes at maximum power in the microwave (maximum 1000 watts).

As soon as the corn kernels hardly pop anymore (2 seconds between each pop), stop the microwave.

Shake the popcorn and turn the WOW Popcorn maker upside down with the lid to remove unpopped kernels through the openings at the base.

Set the popcorn aside in a bowl. In the empty WOW Popcorn Maker add the sugar, honey, and butter, cover and cook for about 1 minute at 600 watts.

Stir and heat again for about 50 seconds at 600 watts. The mixture should start to take on a nice caramel colour.

Add the baking soda, stir, then add the reserved popcorn, mixing gently.

Be careful when stirring, as the hot caramel can cause burns.

Heat again for 30 seconds at 600 watts and stir one last time.