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Heston's Spiced popping candy chocolate tart
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''Add some bling to your Christmas! This tart is indulgent in every way from the hazelnut shortbread base and the orange chocolate ganache to the spiced popping candy topping and the decadent gold leaf. Any leftover spiced popping candy can be kept in an airtight container and eaten by itself or sprinkled on top of ice cream.'' Heston
For the base:
125g unsalted butter
80g icing sugar
70g chopped roasted hazelnuts
160g plain flour
35g beaten egg (approximately half an egg)
¼ tsp salt
Zest of 1 orange
You will also need a metal cake ring measuring 15–17cm diameter.
For the chocolate ganache:
225g whipping cream
Pinch of salt
100g dark chocolate (minimum of 60% cocoa solids), broken into small pieces
40g milk chocolate, broken into small pieces
Zest of 2 oranges
For instuctions on how to decorate see To decorate Heston's Spiced popping candy chocolate tart.
Copyright © Heston Blumenthal 2010
Be sure to store your popping candy in an airtight container so it doesn’t absorb any moisture and start popping too early.
Any leftover base can be drizzled with sieved melted chocolate from the decoration to make indulgent but perhaps irregular-shaped biscuits!
Typical values per serving:
This recipe was first published in December 2010.