Ferrero Rocher Choc Tart

January 4, 2017

We all need a few 'Fake It' dishes in our recipe arsenal.

'Fake It' dishes look and taste as if you've slaved over them for hours when, in reality, they were assembled in mere minutes.

(Don't admit this to guests and blow your cover.)

This decadent Ferrero Rocher Chocolate Hazelnut Tart is a prime example.

Just like the luxurious Ferrero Rocher truffles that provided inspiration for this divine dessert, this easy-to-fake chocolate tart combines crisp wafer, hazelnuts, and a silky, chocolate filling.

Make this Shabbat your opportunity to fake it and win the hearts of sweet-toothed diners forever.
   

 

BASE
250 grams vanilla OR chocolate wafers (basic 'wafflim')
1 cup roasted hazelnuts (see notes)
70 grams melted butter/margarine
Generous pinch salt (Maldon always best)

TOPPING
220 grams dark chocolate, chopped*
1/2 cup (125 ml) cream/non-dairy cream
60 grams butter/margarine
3 tablespoons (45 ml) cold milk/soya milk/water

1: Process wafers till crushed and place in bowl then process nuts - reserve a few for decoration - till chopped and add to wafers.
2: Mix in melted butter/margarine and salt, press into a small (approximately 24 cm) pie dish, and bake at 180 C for 12 minutes.
3: Heat the cream/non-dairy cream in a small pot, add the chopped chocolate and butter/margarine, and stir till completely melted.
4: Allow to cool for a few minutes then stir in cold milk/soya milk/water to help set the tart.
5: Pour into tart base, refrigerate at least 4 hours, and decorate with reserved nuts.

COOK'S NOTES: Nut shops and kiosks regularly carry roasted hazelnuts. If you can't find them ready-done, you can always roast plain nuts at 200 C for 10 minutes, then rub off the papery skin with a dishtowel which is much easier than it sounds. Alternatively, use easy-to-find roasted almonds, though you won't get the same Ferrero Rocher taste. Leave out the nuts if you absolutely have to, or substitute with ground coconut for a Bounty taste.

Don't bother chopping chocolate with a knife and just bang the sealed slabs on the counter till broken up. Leave out the butter/margarine in the topping if you insist though it helps set the tart. You could substitute orange juice for the cold milk/soya milk/water if you like a orange 'n chocolate combination. Tart serves 8 to 10 and, provided you aren't tempted to straighten the edges, keeps in the fridge for days.

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