GIANDJUA TART AT HOME
credit: Dominique Ansel
Gianduja (hazelnut milk chocolate) Tart is one of my favorite guilty pleasures. One of my favorite bakery’s in Los Angeles is: Dominique Ansel Bakery LA. Now if the name sounds familiar it’s becuase Dominique created the Cronut- croissant & donut = the ulitmate guilty pleasure. Dominique makes the BEST Gianduja Tart in Los Angeles.
Now, you don’t have to go to Los Angeles to have the Gianduja Tart because I have the receipe! It’s super simple and a fun treat for all. The recipe is in Dominique’s cookbook.
GANACHE:
1 1/4 cup heavy cream
1/4 cup whole milk (I like to subsitite with coconut milk but it does make the ganache thinner)
2 1/2 cups of Gianduja (now you can do any type of chocolate- white, dark, milk & stir in 4.5 tsp unsalted butter at end)
Equipment:
Pot, Mixing Bowl, and Whisk
GANACHE STEPS:
combine cream & milk in pot, bring to boil over medium heat. remove from heat.
place chocolate in bowl. pour hot cream mixture over chocolate. Let stand 30 sec. whisk until chocolate is melted & mixture is smooth
TART SHELL:
1 1/2 cups AP (all purpose) flour & is used for dusting (think sprinkling)
2/3 cup powdered sugar
5 1/4 tbsp cornstarch
1/4 tsp salt
1/2 tsp vanilla bean
2 1/2 tbsp unsweetened cocoa powder
10 tbsp unsalted butter, cubbed, room temp
1 large egg
Equipment:
8 inch tart ring or pan, rolling pin, and mixing bowl
STEPS:
combine flour, powdered sugar, cornstarch, salt, vanilla and cocoa powder in bowl. add butter mix with your hand (or stand/hand mixer) until butter is size of peas and ingredients combined. Add egg, mix with spatula until smooth. DON’T OVERMIX
transfer dough onto plastic wrap. shape into a ball. wrap and then flatten into a disc. refrigerate 30 min until cold and pliable.
preheat oven to 350F
flour your work surface & rolling pin. unwrap dough, roll to 1/8 in thick square. work quickly (add flour if dough sticks)
cut into a round 1 inch wider than tart ring
fonçage dough: butter tart ring/pan. if using ring, line sheet pan with parchment. set ring in center (no need to do this if using tart pan with bottom). place dough on ring/pan, push down GENTLY with your fingers, pressing dough along insides of ring/pan & into edges. keep even thickness. trim away excess with paring knice (if dough is warm, return to fridge for 15 min).
line shell with parchment or coffee filter (fully cover dough). Fill with uncooked rice/dried beans. bake until light golden, 15-20 minutes.
cool for 3 minutes. unmold, let fully cool before filling.
