ingredients

200 g of dark chocolate
60 g of shelled hazelnuts
100 g half-salted butter
2 dl whole liquid cream
200 g of flour type 55
1 tbsp. to s. curved sugar

Equipment

1 medium saucepan
1 wooden spoon
Baking paper
1 tart pan of ø 23-24 cm
Dried vegetables or porcelain balls
1 clip

Steps

Step 1

Prepare the crust: heat 15 cl of water and butter. When it is melted, take off the heat, add the flour, turn until you get a ball, let cool. Preheat the oven to 210 ° C (tea 7).

2nd step

Cover the mold with a large sheet of baking paper (let it protrude generously), mark the angle with the fingernail, spread the dough over with your fingertips. Cover with a second leaf, then dry vegetables (make them go up against the edges). Stitch the dough through the paper. Bake 15 minutes. Remove vegetables and paper, rewrap 5 min.

Step 3

Garnish: put the chocolate in squares in a salad bowl. Heat the cream. In the first broth, pour over the chocolate, turn to obtain a smooth ganache. Pour immediately on the crust.

Step 4

Finish: heat hazelnuts and sugar in a small skillet. When the sugar is melted and blond, coat well the hazelnuts, put them one by one on the pie with the pliers.

tips

Buy.
A type 55 organic flour: Francine Wheat Flour (about € 1.60 / kg).

I vary.
I add some crunch by putting pieces of tile at the end (at the pastry shop).