Gianduja tart

Discover the history of the Gianduja Tart.

1. Chocolate sable

   • 120 g all purpose flour
   • 90 g butter
   • 50 g powdered sugar
   • 25 g eggs (1/2)
   • 20 g almond meal
   • 90 g egg yolk (6)
   • 1 g salt

   • In a bowl, mix the flour, icing sugar, ground almonds, cocoa powder and salt.
   • Then add the cold butter cut into small cubes and mix with a spatula or the paddle of our mixer. Mix until it is integrated and has a sandy texture.
   • Then add the egg and mix it in. Turn the dough out onto a sheet of baking paper and place a second sheet on top. With the help of a rolling pin, roll out the dough until it is about 3 mm thick.
   • Put it in the freezer for at least 40 minutes.
   • When the dough has hardened, we take it out of the freezer, carefully remove the two sheets of paper and spread it on our baking tin. Adjust the dough to our mould, trim off the excess and pierce the base with a fork.
   • Preheat the oven to 180°C and put our sablé dough in the freezer in the meantime.
   • Cover the sablé dough with baking paper and place weights to prevent the dough from rising. Bake at 180° C for 20 minutes and remove the weights and the baking paper. Then bake for another 10 minutes.
   • Allow to cool to room temperature and set aside in a cool, dry place until use.

2. Gianduja crunch

   • 80 g hazelnuts
   • 75 g semi sweet chocolate (50%)
   • 50 g waffles or cornflakes
   • 50 g brasil nuts or any other nut
   • 50 g chocolate pearls (optional)

   • Put the hazelnuts on a baking tray and roast them at 150° C for 10 minutes.
   • Next, let them cool to room temperature and then grind them in a food processor until you get a smooth, homogeneous paste.
   • Transfer our hazelnut paste to a bowl and add the melted chocolate, which we melt in the microwave in 30-second batches.
   • Chop our nuts and our waffles or cornflakes and add them all to our previous mixture. Optionally we can also add crunchy chocolate pearls.
   • Mix everything well and set aside.

3. Gianduja ganache

   • 170 g hazelnuts
   • 150 g heavy cream (35%)
   • 150 g whole milk
   • 100 g bitter sweet chocolate (70%)
   • 30 g white sugar

   • Put the hazelnuts on a baking tray and roast them at 150º C for 10 minutes.
   • In a frying pan, heat the sugar over medium heat until it becomes a deep amber caramel and pour it onto a sheet of baking paper on a baking tray to cool to room temperature.
   • Once the caramel has crystallised, break it up and place it in a food processor along with our roasted hazelnuts and grind it until it becomes a smooth, homogenous liquid paste.
   • In a saucepan, heat the cream and milk over medium heat until it comes to the boil.
   • Then, pour the hot mixture over our chocolate and stir it in with a rubber spatula.
   • Add our hazelnut paste and emulsify with a hand blender to make the mixture smooth and glossy.
   • Set aside at room temperature until use.

4. Chocolate Namelaka

   • 200 g heavy cream (35%)
   • 175 g semi sweet chocolate (50%)
   • 100 g de leche entera
   • 5 g glucose
   • 3 g gelatine

   • First, hydrate the gelatine in cold water for at least 10 minutes.
   • Heat the glucose, milk and cream in a saucepan over medium heat until it comes to the boil. At this point, turn off the heat and add the hydrated gelatine.
   • Then pour the hot mixture over the chocolate and mix with a hand blender.
   • When it has cooled to room temperature, fill an 8 cm diameter hemisphere 3/4 full.
   • Put the hemisphere in the freezer for at least 4 hours and reserve the rest of the cream at room temperature until use.

5. Chocolate mirror glaze

   • 30 g white sugar
   • 25 g water
   • 20 g heavy cream (35%)
   • 10 g cocoa powder
   • 1 g gelatine

   • First, hydrate our gelatine in cold water for at least 10 minutes.
   • In a saucepan, heat the water, sugar, cream and cocoa to 103º C over medium heat.
   • Then turn the heat off, add the hydrated gelatine and emulsify the mixture with a hand blender.
   • Set aside until use.

6. Assembly

   • First, unmould the sablé dough and spread the crispy gianduja inside with a spatula.
   • Next, pour in the gianduja ganache until the sablé dough is full.
   • Pour the remaining cream into a metal ring with a diameter of 18 cm and a height of 2 cm, lined with cling film. Refrigerate for at least 4 hours, although it can be left overnight in the fridge.
   • After this time, remove the disc of gianduja cream from the ring and place it in the centre of the cake.
   • Heat the mirror glaze to 40° C and pour it over the frozen hemisphere on a wire rack to discard the excess. Then place it on top of the cake, right in the center.
   • Next, transfer the chocolate namelaka to a piping bag with a petal nozzle and pipe petals of about 4-5 cm in length starting from the hemisphere outwards. After placing one petal, start to pour the next one halfway down the length of the petal, trying to draw the petals of a rose.
   • Store in the refrigerator and leave for 20 minutes at room temperature before serving.

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