Dessert · Season 7

Dark Chocolate Ganache Tart, Figs and Olorso Sherry Creme Fraiche

Name: Dark Chocolate Ganache Tart, Figs and Olorso Sherry Creme Fraiche
Yield: 4
Ingredients: 250 g plain flour; 140 g butter; 80 g caster sugar; 20 g cocoa powder; 1 tsp cinamon; 1 pinch, salt; 2 single egg yolks; 50 ml cold water; hazelnut oil, for greasing tart tins; 50 g hazelnuts, roasted skinned and roughly chopped; 75 g caster sugar; 35 g water; 200 g chocolate,; 1 cup thickened cream; 2 tsp vanilla paste; 30 g butter; 200 ml Oloroso Sherry; 30 ml Pedro Ximinez Sherry; 1 tbsp muscovado sugar; 100 ml water; 1 cinamon quill; 1 strip of orange zest; 6/125 g dried figs; 1 g agar agar; 100 g creme fraiche; 1 tbsp olorso Sherry; 2 tbsp icing sugar

Jessica Arnott

Contestant · 10 May 2015

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Chocolate Pastry

250 gplain flour

140 gbutter

80 gcaster sugar

20 gcocoa powder

1 tspcinamon

1pinch, salt

2single egg yolks

50 mlcold water

hazelnut oil, for greasing tart tins

Hazelnut praline

50 ghazelnuts, roasted skinned and roughly chopped

75 gcaster sugar

35 gwater

Chocolate ganache

200 gchocolate,

1 cupthickened cream

2 tspvanilla paste

30 gbutter

Caramelised Figs

200 mlOloroso Sherry

30 mlPedro Ximinez Sherry

1 tbspmuscovado sugar

100 mlwater

1cinamon quill

1strip of orange zest

6/125 gdried figs

1 gagar agar

Oloroso creme Fraiche

100 gcreme fraiche

1 tbspolorso Sherry

2 tbspicing sugar

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsChocolateSugarButterVanillaSaltCinnamonFigSherryHazelnutDessertPie and Tart

Recipe by Jessica Arnott, Season 7. Originally published by Network 10 on 10 May 2015.

Original on 10 Play ↗