This Hazelnut and Cranberry Tart marries the earthy richness of hazelnuts with the tart sweetness of cranberries, topped off with a luxurious chocolate ganache. The tart features a crumbly base made from a blend of ground hazelnuts and flour, complemented by a layer of smooth cranberry purée and a decadent nutty chocolate filling. The intricate designs created with ganache add a visually stunning finish, making this tart as beautiful as it is delicious.
Why You’ll Love This
The combination of textures and deep, contrasting flavors makes this tart a memorable dessert. The nutty base provides a perfect counterpoint to the zesty cranberry layer, while the chocolate ganache brings a silky richness that ties everything together. This tart is not only a treat for the palate but also for the eyes, with its elegant swirls and colorful fruit decorations.
Perfect Occasion
This tart is ideal for festive occasions where you want a show-stopping dessert that impresses all senses. It’s perfect for holiday dinners, sophisticated brunches, or as a special treat for celebrations like anniversaries or birthdays.
Decoration Tips
- Garnish with freeze-dried fruits such as cranberries, black and red currants to enhance the tart’s vibrant look and add a crunchy texture.
- Fresh mint leaves can add a pop of color and a refreshing contrast to the rich flavors.
- Dust lightly with powdered sugar or drizzle with a little melted chocolate to add finishing touches that make the tart even more enticing.
Ingredients:
For the Tart Base:
- 180g All-Purpose Flour
- 70g Ground Hazelnuts
- 50g Powdered Sugar
- 125g Butter
- 1 Egg Yolk
- 1 Tbsp Cold Water (if needed)
For the Cranberry Layer:
- 200g Dried Cranberries
- 200ml Boiling Water
For the Nutty Chocolate Filling:
- 130g Roasted Hazelnuts (or ready-made hazelnut paste)
- 130g Heavy Cream
- 80g White Chocolate
- 20g Milk Chocolate
- 70g Room Temperature Butter
For the Chocolate Ganache:
- 30g Milk Chocolate
- 15g Heavy Cream
- (Repeat for white chocolate ganache)
Instructions:
- Prepare the Tart Base:
- Mix ground hazelnuts, flour, and powdered sugar. Incorporate butter and egg yolk to form a dough. If necessary, add cold water. Chill in the fridge, then press into a buttered 28 cm tart tin, prick with a fork, and chill again. Bake at 175°C for about 25 minutes. Allow to cool.
- Make the Cranberry Purée:
- Soak cranberries in boiling water for 5 minutes, bring to a boil, and cook until the liquid reduces and thickens. Blend into a smooth purée and spread over the cooled base.
- Create the Nutty Chocolate Filling:
- Grind roasted hazelnuts into a paste. Heat cream and blend in hazelnut paste. Remove from heat, add crushed chocolates, and stir until melted. Mix in butter until smooth and pour over cranberry layer. Swirl in dollops of prepared ganache using a skewer to create marbled effects.
- Chill and Set:
- Allow the tart to set in a cool place overnight to develop flavors and firm up the texture.
- Decorate:
- Before serving, decorate with freeze-dried fruits and mint leaves for added color and texture.
This Hazelnut and Cranberry Tart with Chocolate Ganache offers a luxurious combination of flavors and textures that are sure to delight any dessert lover. Enjoy the complexity and richness of this elegant tart at your next special event!
