Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
CRÉME FRAICHE: Combine buttermilk and cream in a clean 1 pint jar or container with a tight-fitting lid. Cover and allow to sit at room temperature overnight or for up to 2 days. Check the crème fraîche after 24 hours: it should have the consistency of yogurt. If it is not quite thick enough, allow to sit another 24 hours. Will keep refrigerated in an airtight container for up to 1 week.
HAZELNUT TART: Preheat the oven to 350˚f. Place hazelnuts, eggs, brown sugar, butter, honey, vanilla and salt in a large bowl and mix until well combined. Pour the batter into the tart shell. Bake for 30 to 40 minutes, until set. Allow to cool to room temperature.
GANACHE: Place chocolate in a stainless steel bowl.
Place cream in a small saucepan on medium heat and bring to a simmer. Pour hot cream over chocolate and stir well until chocolate is dissolved and smooth.
To Assemble The Tart: Pour ganache over cooled tart and spread evenly overtop with a metal spatula. Refrigerate for at least 1 hour to set the ganache.
To Serve: Cut the tart into 12 wedges and place on individual plates. Serve with a dollop of crème fraîche.