Chocolate and spiced hazelnut tart

Ingredients

250g Sosa hazelnut praline

50g roasted chopped hazelnuts 

100g Belcolade vegan milk-alike chocolate

Method

Temper the vegan chocolate.

Heat the praline slightly and add to the chocolate and mix to combine.

Add in the hazelnuts and mix thoroughly. 

Place mixture into a piping bag and pipe into bottom of tart case.

Ingredients

75g plant-based cream

22g Sosa invert sugar

245g Belcolade vegan milk-alike chocolate

Method

Bring the cream and invert sugar to the boil.

Pour the liquid over the chocolate and leave to stand for a couple of minutes.

Use a hand blender to emulsify the mixture. 

Allow the ganache to cool to 30°C before placing into a piping bag. 

Ingredients

1g cinnamon 

1g nutmeg 

150g sugar 

50g whole roasted hazelnuts 

Method

Slowly caramelise the sugar in a pan.

Once the sugar reaches a medium dark golden brown, add in the spices and remove from heat.

Mix to cover the hazelnuts in the spiced caramel and take out of pan on to a silicone mat.

Very carefully pull the hazelnuts apart back to individual hazelnuts and leave to cool 

Store in an airtight container until ready to serve.

Ingredients

Wrights of Lymm gold leaf 

Pidy vegan sweet tart case

Method

Caramelise the hazelnuts and allow them to cool.

Make the praline mixture and set into the bottom of the tart moulds. 

Make the ganache and cool until pipeable. Pipe the ganache on top of the set praline. 

When ready to serve, garnish with edible gold leaf and the caramelised hazelnuts.