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Mandiant Gianduja Chocolate Tart

Gianduja is a sort of Italian chocolate with hazelnut paste. It’s one of the most dangerous ingredients, because once you try a piece – you won’t be able to stop until it’s completely done.

This chocolate tart is made with Gianduja chocolate, and topped with lots of toasted whole nuts, which create a beautiful and colorful look.

Mandiant Gianduja Chocolate Tart

Photo: Natalie Levin

Mandiant Gianduja Chocolate Tart

30*10 cm rectangular pie pan

For short crust pastry:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
25 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold milk (as needed)

For chocolate gianduja cream:
150 grams gianduja chocolate
100 grams dark chocolate
125 ml. heavy cream
30 ml. milk

100-200 grams various types of whole nuts, toasted


  1. Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  9. Bake for about 12-14 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
  11. Cool completely at room temperature.
  12. Chocolate gianduja cream: chop gianduja and dark chocolate and put in a bowl.
  13. In a small pot put cream, milk and salt and heat to simmering point.
  14. Pour the cream mixture over the chopped chocolate, wait a minute, and beat until uniform and shiny chocolate ganache is formed.
  15. Pour the ganache over the crust, and smooth the top.
  16. Cool for about an hour in the refrigerator.
  17. Decorate the top of the tart with nuts freely.


  • The chocolate tart can be made also in a 24 cm round pie pan.
  • Keep the chocolate tart in the refrigerator for up to 4-5 days, but you should serve it at room temperature.
  • Gianduja chocolate can be bought in baking specialty stores for products and materials. If you do not have it, you can use milk chocolate instead and add 2 tablespoons of praline paste.
Mandiant Gianduja Chocolate Tart

Photo: Natalie Levin

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