2 TBLS /
a pinch /
dark chocolate (70% cocoa)
EXTRA VIRGIN OLIVE OIL WITH ORANGE FLAVOURFind out more
Prepare the crust.
Preheat the oven to 180°C (350°F)
Pour all ingredients for the crust into a bowl and stir with a spoon until the mixture resembles wet sand.
Pour the mixture into the tin and distribute evenly over the base and sides, pressing with your fingers to make it stick. Proceed with blind-baking by covering the tart with a sheet of parchment paper and distributing some dried beans or rice on top. Bake for approx. 12 minutes, then remove the beans/rice and parchment paper and cook for another 5 minutes.
Remove the crust from the oven and allow it to cool completely.
Prepare the ganache.
Break the chocolate into small pieces and set aside.
In a non-stick saucepan bring the cream and sugar to the boil, remove from the heat, add chocolate pieces and mix with a whisk. Let the ganache cool for about 10 minutes, then blend in Zucchi orange-flavoured extra virgin olive oil.
Assemble the tart.
Pour the ganache into the crust. Place in the refrigerator for at least a couple of hours. Garnish with orange zest before serving.
Useful tips: the crust can be prepared a day in advance; you can replace the hazelnut flour with almond flour.
SONIA DI "OGGI PANE E SALAME, DOMANI..."
Una foodblogger che cucina-assaggia-fotografa-scrive-condivide invitanti ricette semplici e veloci per grandi e bambini.
Oggi pane e salame, domani... è un food blog di ricette ‘dal mondo’, semplici e veloci, alla portata di tutti.