Difficulty

Medium

Happy Hippo Milk and Hazelnut Tart

Name: Happy Hippo Milk and Hazelnut Tart
Yield: 12 servings

Praline crunch and hazelnut biscuit combined with a creamy milk and hazelnut Namelaka

Hazelnut sponge

Milk cream

Praline crunch

Hazelnut biscuit

Hazelnut cream

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Ingredients

Yields

12 servings

Featured ingredients:

White Chocolate

Callebaut 28%

Praline 50%

Almond-hazelnut

Hazelnut Paste

100% Hazelnut

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Hazelnut Namelaka cream

175 g double cream (35% fat)
155 g white chocolate
80 g whole milk
65 g mascarpone
60 g 100% hazelnut paste
10 g milk powder
10 g glucose
2 g gelatine

Milk Namelaka cream

180 g double cream (35% fat)
170 g white chocolate
90 g whole milk
60 g mascarpone
15 g milk powder
10 g glucose
3 g gelatine

Hazelnut biscuit

230 g plain flour
150 g butter
90 g icing sugar
50 g ground hazelnuts
50 g egg (1 unit)
2 g salt

Hazelnut sponge

100 g egg (2 units)
55 g white sugar
25 g ground hazelnuts
25 g plain flour
15 g cornflour
15 g 100% hazelnut paste
1 g baking powder

Praline crunch

100 g praline
70 g wafer biscuits

Assembly

10 g wafer biscuits

Directions

Prep. time

1h 10m

Featured tools:

Stand mixer

Mix, knead, whisk

Fluted tart mould

28 cm removable bottom

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Hazelnut Namelaka cream
- 175 g double cream (35% fat)
- 155 g white chocolate
- 80 g whole milk
- 65 g mascarpone
- 60 g 100% hazelnut paste
- 10 g milk powder
- 10 g glucose
- 2 g gelatine
- First, soak the gelatine in cold water for at least 10 minutes.
- Meanwhile, heat the milk, cream and glucose in a saucepan over medium heat until it comes to the boil. Remove from the heat and add the previously soaked gelatine.
- Next, pour the hot mixture over the melted white chocolate and stir until fully combined.
- Then add the hazelnut paste, mascarpone and milk powder, and emulsify with a hand blender until smooth and homogeneous.
- Cover the cream with cling film directly touching the surface and refrigerate for at least 4 hours, ideally overnight.
Milk Namelaka cream
- 180 g double cream (35% fat)
- 170 g white chocolate
- 90 g whole milk
- 60 g mascarpone
- 15 g milk powder
- 10 g glucose
- 3 g gelatine
- Start by soaking the gelatine in cold water for 10 minutes.
- Meanwhile, heat the milk and cream with the glucose in a saucepan over medium heat until it comes to the boil.
- Separately, melt the white chocolate over a bain-marie or in the microwave, in short bursts at low power, until fully melted.
- When the milk mixture begins to steam, remove from the heat, add the soaked gelatine and pour it over the melted white chocolate. Combine using a rubber spatula.
- Next, add the mascarpone and milk powder and emulsify with a hand blender.
- Cover with cling film, allow to cool and refrigerate for a minimum of 4 hours.
Hazelnut biscuit
- 230 g plain flour
- 150 g butter
- 90 g icing sugar
- 50 g ground hazelnuts
- 50 g egg (1 unit)
- 2 g salt
- Place the flour, ground hazelnuts, salt, icing sugar and cold butter cut into small cubes into the bowl of a stand mixer.
- Mix at medium-low speed until the ingredients are combined and no visible pieces of butter remain. The texture should be sandy, similar to crushed biscuits.
- Then add the egg and mix just until incorporated.
- Transfer the dough onto a sheet of baking paper and place another sheet on top.
- Using a rolling pin, roll the dough between the two sheets to a thickness of about 2–3 mm.
- Next, place the dough in the freezer for about 20 minutes to firm up and make it easier to handle.
- Remove from the freezer, peel off the baking paper and cut a circle of about 33 cm. Grease a 28 cm tart tin with butter and carefully line it with the dough, trimming any excess.
- Line the pastry with baking paper and fill with baking weights (such as dried beans, chickpeas or lentils) to prevent it from puffing up during baking.
- Bake for 15 minutes with weights and a further 15 minutes without weights at 170º C.
Hazelnut sponge
- 100 g egg (2 units)
- 55 g white sugar
- 25 g ground hazelnuts
- 25 g plain flour
- 15 g cornflour
- 15 g 100% hazelnut paste
- 1 g baking powder
- In a bowl, mix the eggs and sugar until fully combined.
- Next, add the ground hazelnuts, flour, cornflour, hazelnut paste and baking powder, and mix gently without overworking.
- Pour the batter into a tin of the same diameter as the hazelnut biscuit base, lined with baking paper, and spread evenly.
- Bake with top and bottom heat for 12 minutes at 180º C.
Praline crunch
- 100 g praline
- 70 g wafer biscuits
- Crumble the wafer biscuits by hand into a bowl.
- Then add the praline and mix with a rubber spatula until homogeneous.
- Set aside.
Assembly
- 10 g wafer biscuits
- Start by spreading the praline crunch over the hazelnut biscuit base.
- Next, remove the hazelnut Namelaka cream from the fridge and pour half of it over the crunch.
- Trim the hazelnut sponge to fit inside the biscuit base and place it on top, pressing lightly to avoid air pockets.
- Add the remaining hazelnut Namelaka cream and smooth the surface with a spatula.
- Remove the milk Namelaka cream from the fridge, transfer it to a piping bag without a nozzle and cut a small opening of 1 cm in diameter.
- Pipe in a spiral from the outside towards the centre, forming connected dollops. Decorate with a few wafer crumbs.
- Keep refrigerated until serving. Remove from the fridge at least 30 minutes before serving.

Hazelnut Namelaka cream

175 g double cream (35% fat)
155 g white chocolate
80 g whole milk
65 g mascarpone
60 g 100% hazelnut paste
10 g milk powder
10 g glucose
2 g gelatine

Milk Namelaka cream

180 g double cream (35% fat)
170 g white chocolate
90 g whole milk
60 g mascarpone
15 g milk powder
10 g glucose
3 g gelatine

Hazelnut biscuit

230 g plain flour
150 g butter
90 g icing sugar
50 g ground hazelnuts
50 g egg (1 unit)
2 g salt

Hazelnut sponge

100 g egg (2 units)
55 g white sugar
25 g ground hazelnuts
25 g plain flour
15 g cornflour
15 g 100% hazelnut paste
1 g baking powder

Praline crunch

100 g praline
70 g wafer biscuits

Assembly

10 g wafer biscuits

Happy Hippo Milk and Hazelnut Tart

Featured ingredients:

White Chocolate

Praline 50%

Hazelnut Paste

Hazelnut Namelaka cream

Milk Namelaka cream

Hazelnut biscuit

Hazelnut sponge

Praline crunch

Assembly

Featured tools:

Stand mixer

Fluted tart mould

Hazelnut Namelaka cream

175 g double cream (35% fat)
155 g white chocolate
80 g whole milk
65 g mascarpone
60 g 100% hazelnut paste
10 g milk powder
10 g glucose
2 g gelatine

Milk Namelaka cream

180 g double cream (35% fat)
170 g white chocolate
90 g whole milk
60 g mascarpone
15 g milk powder
10 g glucose
3 g gelatine

Hazelnut biscuit

230 g plain flour
150 g butter
90 g icing sugar
50 g ground hazelnuts
50 g egg (1 unit)
2 g salt

Hazelnut sponge

100 g egg (2 units)
55 g white sugar
25 g ground hazelnuts
25 g plain flour
15 g cornflour
15 g 100% hazelnut paste
1 g baking powder

Praline crunch

100 g praline
70 g wafer biscuits

Assembly

10 g wafer biscuits

Chocolate hazelnut travel cake

Hazelnut Apple cake

Kinder Bueno cake

Happy Hippo Milk and Hazelnut Tart

Featured ingredients:

White Chocolate

Praline 50%

Hazelnut Paste

Hazelnut Namelaka cream

Milk Namelaka cream

Hazelnut biscuit

Hazelnut sponge

Praline crunch

Assembly

Featured tools:

Stand mixer

Fluted tart mould

Hazelnut Namelaka cream 175 g double cream (35% fat) 155 g white chocolate 80 g whole milk 65 g mascarpone 60 g 100% hazelnut paste 10 g milk powder 10 g glucose 2 g gelatine

Milk Namelaka cream 180 g double cream (35% fat) 170 g white chocolate 90 g whole milk 60 g mascarpone 15 g milk powder 10 g glucose 3 g gelatine

Hazelnut biscuit 230 g plain flour 150 g butter 90 g icing sugar 50 g ground hazelnuts 50 g egg (1 unit) 2 g salt

Hazelnut sponge 100 g egg (2 units) 55 g white sugar 25 g ground hazelnuts 25 g plain flour 15 g cornflour 15 g 100% hazelnut paste 1 g baking powder

Praline crunch 100 g praline 70 g wafer biscuits

Assembly 10 g wafer biscuits

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Chocolate hazelnut travel cake

Hazelnut Apple cake

Kinder Bueno cake

Hazelnut Namelaka cream

175 g double cream (35% fat)
155 g white chocolate
80 g whole milk
65 g mascarpone
60 g 100% hazelnut paste
10 g milk powder
10 g glucose
2 g gelatine

Milk Namelaka cream

180 g double cream (35% fat)
170 g white chocolate
90 g whole milk
60 g mascarpone
15 g milk powder
10 g glucose
3 g gelatine

Hazelnut biscuit

230 g plain flour
150 g butter
90 g icing sugar
50 g ground hazelnuts
50 g egg (1 unit)
2 g salt

Hazelnut sponge

100 g egg (2 units)
55 g white sugar
25 g ground hazelnuts
25 g plain flour
15 g cornflour
15 g 100% hazelnut paste
1 g baking powder

Praline crunch

100 g praline
70 g wafer biscuits

Assembly

10 g wafer biscuits