Preparation. Crust Step 1. Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan.

Place the flour, sugar and salt in the bowl of a food processor and pulse briefly to blend the ingredients. Add the butter and pulse for about 30 seconds, or until it is cut into tiny pieces.

Make the crust. Beat or stir together the cookie crumbs, butter, sugar and salt until they form a uniform mixture. Use your fingers to firmly press the mixture along the bottom and edge of a 9 ...

Pour the ganache into the set crust and pop it into the fridge to let the entire thing cool and set. Drummond recommends leaving the tart in the fridge overnight to really ensure the ganache has ...

These over-the-top, rich chocolate tarts are made with delicious chocolate and heavy cream. Perfect for a decadent dessert ...

Instructions: Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted ...

Preheat the oven to 180ºC/gas mark 4. Fill the chilled pastry case with baking beans and bake blind. To make the ganache filling, bring the cream to the boil in a small saucepan.

Pour the chocolate cream into the tart shell and scatter the hazelnuts on top. Refrigerate until firm, about 1 hour and 30 minutes. Remove the tart ring, cut the tart into wedges and serve.

Ingredients Tart shell. 125g unsalted butter, cold and diced. 250g plain flour. pinch of salt. 1 egg yolk . 1 tbsp water, cold. Chewy caramel. 250g caster sugar ...