Ganache Tart Filling is such a pair that will you this dessert to next level. Silkiness in the ganache, crunchiness in the nut praline, smoothness in the whipped cream and that tangy flavor in strawberry is just amazing.
Course Dessert
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Ingredients
3smallPistachio Tart Base
Dark Chocolate Ganache:
200gDark Chocolate
100gHeavy Cream
Hazelnut Praline Crumble:
10Roasted Hazelnuts
1/2CSugar
For Toppings:
1/2CWhipped Cream
1/2CChopped Strawberries
2tbspSalted CaramelFor Drizzilng
Instructions
How to make Ganache:
Heat the Heavy Cream till it starts to boil.
Pour it on the chopped dark chocolate and let it sit for a minute.
Now mix it well till no traces of chocolate is seen. If any chocolate, then melt it on double boiler or in a microwave.
Cover it with a cling film and let it sit in room temperature for atleast 8 hrs or refrigerate it until set.
Hazelnut Praline Crumble:
Chop the Roasted Hazelnut and place it in a tray.
Place the sugar in a heavy bottom sauce pan and heat it.
Give it a stir when it starts to melt.
Now wait till it turns golden yellow color. After that pour it on the nuts and spread it all over. Handle with care, it will be very hot.
Once it's completely cool down, make it into crumble.