INGREDIENTS
Sweet Pastry Dough
½ cup confectioners sugar
½ cup butter
1 ¼ cup flour
3 egg yolks
1 whole egg
1 tbsp vanilla
Chocolate Ganache Filling
1 cup cream
½ cup dark chocolate 72% Belgian chocolate
2 tbsp trimoline
¼ cup white chocolate
6 tbsp soft butter
PREPARATION
Sweet Pastry Dough
Mix butter and sugar for 10 minutes in a stand-up mixer
Slowly add flour to butter, sugar mix, allowing to fully incorporate each serving
Add eggs and mix for another 2 minutes
Add vanilla extract
Roll dough to ¼ inch thick and cut a large round with about an inch radius to the mold
Place dough in mold with flour on the edges, press dough lightly to fill the mold and trim off any remaining dough
Bake at 350 until golden brown
Chocolate Ganache Filling
Bring cream to a boil, add the dark and white chocolate, and trimoline
Bring heat to medium and use hand blender to blend, should be a thick but not stiff mixture
Allow to cool slightly then mix in butter until fully incorporated
Scoop cooled chocolate ganache filling into chilled tart shells
Allow to set in fridge for 15 minutes, top with candied hazelnuts and strips of dark chocolate
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