Thursday, September 3, 2009
For M's birthday - a fat duck and this little chocolate tart. The crust is from the banana cream tarts and the chocolate ganache from the same recipe is spiked with a few teaspoons of Bailey Irish Cream. I also broke up pieces of hazelnut brittle to add to the bottom of the tart. The assembly was easy. Tart shell, brittle, chocolate ganache. Topped it off with a few small shards of caramel sugar.
Hazelnut Brittle (adapted from Bobby Flay)
1/2 cup white sugar
2 tbsp water
2 tbsp light corn syrup
1 tbsp butter
1/2 cup toasted hazelnuts, chopped or halved
Heat sugar, water, corn syrup and salt in a heavy saucepan over medium heat until it becomes a medium amber in color. Stir in butter and hazelnut. Spread onto a greased pan and allow the mixture to cool. Break into smaller pieces.