Ravneet Gill's gianduja chocolate tart - delicious. magazine
Ravneet Gill's rich gianduja chocolate tart has a velvety-smooth filling and wonderfully crisp pastry. Serve with chilled pouring cream.
Ingredients
- 150g plain flour, plus extra to dust
- 75g unsalted butter, cubed and chilled
- 35g caster sugar
- Grated zest ½ lemon
- 2 medium free-range egg yolks, plus 1 medium free-range egg white, beaten
- 20g roasted hazelnuts, roughly chopped or grated, to serve
- Single cream to serve (optional)
- For the filling
- 375ml double cream
- 50g caster sugar
- 5 medium free-range egg yolks
- 2g flaky sea salt
- 100g gianduja
- You’ll also need
- 20cm fluted tart tin or pie dish
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