Ravneet Gill's gianduja chocolate tart
Ravneet Gill's rich gianduja chocolate tart has a velvety-smooth filling and wonderfully crisp pastry. Serve with chilled pouring cream.
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Cooking tools:
- Tart pan
- Pie dish
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Baking beans
- Pastry brush
- Saucepan
- Whisk
- Blender
- Food processor
- Kitchen scale
- Rolling pin
- Cooling rack
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Plastic wrap
- Spatula
- Serving platter
- Microplane
- Refrigerator
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)
- 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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