Monday, 20 January 2014

Chocolate Ferrero Rocher Cream Tart



This is a very simple but decadent pie that is sure to impress! I have chopped some Ferrero Rocher chocolates and made a layer at the bottom of the pie with these milk chocolates.The crunchy contrast, along with the dark filling and the soft whipped cream made a perfect end to a fabulous meal.
 Big Pete has already asked me to make again!


You will need:

  • 1 heaped cup of graham cracker crumbs
  • 4 tbsp of melted butter
  • 2 tbsp sugar (or vanilla sugar)
  • 4-6 chopped Ferrero Rocher chocolates - place in fridge to harden and then chop
  • 8 oz/226 grams of chopped bittersweet chocolate
  • 2 oz/62 grams of semi sweet chocolate (which is 6 squares of Lindt chocolate)
  • 3 tbsp unsalted butter
  • 1 cup whipping cream
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
Topping
1 cup whipping cream
2 tbsp vanilla sugar
1 tbsp vanilla or rum
grated chocolate to top



Step 1: in a small bowl add graham cracker crumbs, melted butter and sugar. Combine with your fingers and press into a tart pan with removable bottom. My pan is 9 1/2 inches. I use my hands to spread evenly then I used a measuring cup to press in the bottom and sides for an even crust.

Bake in a 350 degree F oven for 8-10 minutes. Remove and let cool.


Step 2: gather all your ingredients. Since this is a chocolate tart the better the quality of chocolate the better your end result.


Step 3: weigh and chop your bittersweet and semi-sweet chocolate. Place the bittersweet and semi-sweet chocolate, butter and vanilla in a small bowl. Chop and leave the Ferrero Rocher until the crust has cooled.


Step 4: in a small pot add vanilla sugar (or regular sugar) and cream. I make my own vanilla sugar by slicing vanilla pods in half and adding to a container of sugar. Just keep adding sugar and vanilla as you use it up. I heat the cream until it just starts to come to the boil (approx 5 minutes...watch it or it can easily boil over!) As soon as it comes to a boil remove from heat.


Step 5: pour the cream over the chocolate, butter and vanilla and let sit for 4 minutes. Then gently stir until smooth and glossy. Let cool.


Step 6: place chopped Ferrero Rocher pieces evenly over cooled crust. You can add more of you like a bit more.


Step 7: pour cooled chocolate in crust. You can leave this on the counter to harden for a few hours or you can place in fridge to speed up the process.


Step 8: just before serving make whipped cream.Add cream, sugar and vanilla or rum to a large bowl. You can also add a tbsp of powdered milk to stabilize the cream if you are going to have some left over for the next day or two. Whip until you just get stiff peaks.



Spoon and spread the cream over the tart and grate a bit more chocolate to top. Dip a large knife in hot water and dry with each slice to make perfect slices (clearly this did not happen when this slice was cut...I am just saying!) 

Enjoy!!! you know you will want more than one slice.



















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