A friend's graduation/summer celebrations always deserve some extra jazz! Among those glistening jewels of caramelized hazelnuts and pecans that dressed a tart with flaky buttery crust, your friends will be dazzled by a molten rich ganache that excites your olfactory nerves with lingering perfume.
~ Saffron Ganache Tarte with caramelized nuts ~
Pre-baked homemade French pate sucree tart shells, glaze the interior with melted chocolate
Caramelized nuts (a combination of your favourite nuts..hazelnuts, pecans, almonds!)
Saffron chocolate ganache:
6 oz dark chocolate (66% to 72% cacao), chopped
1 tbs honey
1 cup heavy cream
1 generous pinch of good quality saffron
1. In a medium bowl, combine the chopped chocolate and honey. Set a fine strainer over the bowl.
2. In a small saucepan, heat the cream over medium-high heat until simmer. Add saffron and allow it to seep for 5 minutes. Pour the cream through the strainer into the chocolate mixture. Use a rubber spatula and gently stir the cream into chocolate with minimal agitation until the chocolate melts.
3. Pour the cooled ganache mixture into glazed tart shells, allow the ganache to set in refrigerator before decorate the tarts with caramelized nuts.