{"id":14050,"date":"2016-12-26T08:36:07","date_gmt":"2016-12-26T06:36:07","guid":{"rendered":"https:\/\/www.lilcookie.com\/?p=14050\/"},"modified":"2022-01-15T10:44:41","modified_gmt":"2022-01-15T08:44:41","slug":"mandiant-gianduja-chocolate-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/mandiant-gianduja-chocolate-tart\/","title":{"rendered":"Mandiant Gianduja Chocolate Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: left;\">Gianduja is a sort of Italian chocolate with hazelnut paste. It&#8217;s one of the most dangerous ingredients, because once you try a piece \u2013 you won&#8217;t be able to stop until it&#8217;s completely done.<\/p>\n<p dir=\"ltr\" style=\"text-align: left;\">This chocolate tart is made with Gianduja chocolate, and topped with lots of toasted whole nuts, which create a beautiful and colorful look.<\/p>\n<div id=\"attachment_12705\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12705\" class=\"wp-image-12705\" title=\"Mandiant Gianduja Chocolate Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/gianduja_mandiant_tart-s.jpg\" alt=\"Mandiant Gianduja Chocolate Tart\" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12705\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\"><strong>Mandiant Gianduja Chocolate Tart<\/strong><\/h4>\n<p dir=\"ltr\">30*10 cm rectangular pie pan<\/p>\n<p dir=\"ltr\"><u>For short crust pastry:<br \/>\n<\/u>150 grams all-purpose flour<br \/>\n100 grams cold butter, cut into cubes<br \/>\n25 grams icing sugar<br \/>\nPinch of salt<br \/>\n1 tsp. vanilla extract<br \/>\n1 egg yolk<br \/>\n1-2 tbsp. cold milk (as needed)<\/p>\n<p dir=\"ltr\"><u>For chocolate gianduja cream:<br \/>\n<\/u>150 grams gianduja chocolate<br \/>\n100 grams dark chocolate<br \/>\n125 ml. heavy cream<br \/>\n30 ml. milk<\/p>\n<p dir=\"ltr\"><u>Decoration:<br \/>\n<\/u>100-200 grams various types of whole nuts, toasted<\/p>\n<h4 dir=\"ltr\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<ol dir=\"ltr\">\n<li>Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>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.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>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.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>Chocolate gianduja cream: chop gianduja and dark chocolate and put in a bowl.<\/li>\n<li>In a small pot put cream, milk and salt and heat to simmering point.<\/li>\n<li>Pour the cream mixture over the chopped chocolate, wait a minute, and beat until uniform and shiny chocolate ganache is formed.<\/li>\n<li>Pour the ganache over the crust, and smooth the top.<\/li>\n<li>Cool for about an hour in the refrigerator.<\/li>\n<li>Decorate the top of the tart with nuts freely.<\/li>\n<\/ol>\n<h4 dir=\"ltr\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li>The chocolate tart can be made also in a 24 cm round pie pan.<\/li>\n<li>Keep the chocolate tart in the refrigerator for up to 4-5 days, but you should serve it at room temperature.<\/li>\n<li>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.<\/li>\n<\/ul>\n<div id=\"attachment_13474\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13474\" class=\"wp-image-13474\" title=\"Mandiant Gianduja Chocolate Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/gianduja_mandiant_tart2-s-1.jpg\" alt=\"Mandiant Gianduja Chocolate Tart\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-13474\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Gianduja is a sort of Italian chocolate with hazelnut paste. It&#8217;s one of the most dangerous ingredients, because once you try a piece \u2013 you won&#8217;t be able to stop until it&#8217;s completely done. This chocolate tart is made with Gianduja chocolate, and topped with lots of toasted whole nuts, which create a beautiful and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577,1557],"tags":[1618,1649,1849,1807,1993],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mandiant Gianduja Chocolate Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This chocolate tart is made with Gianduja chocolate, and topped with lots of toasted whole nuts, which create a beautiful and colorful look.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/mandiant-gianduja-chocolate-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mandiant Gianduja Chocolate Tart | Lil&#039; 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