Name: Hazelnut chocolate tart
Yield: 12 servings

Directions

Prep. time

1h 25m

Praliné
- 270 g of raw hazelnuts
- 100 g of vanilla or white sugar
- 2 g of salt
- On a baking tray, arrange the hazelnuts and roast them at 150 ºC for 20 minutes.
- Once roasted, remove them from the oven and allow them to cool to room temperature.
- Meanwhile, in a saucepan, heat the sugar over medium heat until it turns into a rich amber caramel.
- Next, turn off the heat and pour the caramel onto a baking tray lined with baking paper, allowing it to crystallise completely.
- Once both preparations have cooled, chop the caramel and place it in a food processor along with the roasted hazelnuts and salt.
- Process for a few minutes until the mixture becomes liquid, smooth, and glossy.
- Set aside at room temperature until ready to use.
Praliné Crunch
- 100 g of praliné
- 80 g of milk chocolate (50%)
- 80 g of feuilletine or wafers
- Melt the chocolate along with the praliné in a bowl and mix well.
- Chop the feuilletine or wafer into small pieces and add them to the mixture.
- Mix with a spatula until a smooth paste is formed and set aside.
Hazelnut Sablé Dough
- 230 g of all-purpose flour
- 150 g of butter
- 90 g of icing sugar
- 50 g of ground hazelnuts
- 50 g of egg (1 unit)
- 2 g of salt
- In the bowl of a stand mixer, place the flour, ground hazelnuts, salt, icing sugar, and cold butter cut into small cubes.
- Mix at medium-low speed just until all the ingredients are incorporated and there are no visible pieces of butter. The texture should be crumbly, similar to crushed biscuits.
- Then, add the egg and mix just until incorporated.
- On a sheet of baking paper, place the dough and cover it with another sheet of paper.
- Using a rolling pin, roll the dough between the two sheets of paper until it reaches a thickness of about 3-4 mm.
- Next, place the dough in the freezer for about 20 minutes so that it firms up and is easier to work with.
- Then, remove the dough from the freezer, remove the baking paper, and cut out a circle about 33 cm in diameter. Grease a 28 cm diameter tart tin with butter and carefully place the dough inside, adjusting it and trimming the excess.
- Finally, place a sheet of baking paper inside the tart and fill it with baking weights (such as beans, chickpeas, lentils, etc.) to prevent the dough from puffing up during baking.
- Bake with top and bottom heat for 25 minutes with weights, then remove the weights and bake for another 15 minutes without weights at 170 ºC.
Hazelnut Financier
- 120 g of egg whites
- 105 g of butter
- 100 g of ground hazelnuts
- 100 g of icing sugar
- 40 g of all-purpose flour
- 10 g of Frangelico or hazelnut liqueur
- Start by toasting the butter. In a saucepan over medium heat, melt the butter completely. Continue cooking the butter until the solids begin to brown and it releases a nutty aroma. Set aside.
- We know the butter is toasted and ready when it stops bubbling. In French, there's a saying that goes «Quand le beurre arrête de chanter, il est prêt», which means «when the butter stops singing, it's ready».
- In a food processor, blend the icing sugar and ground hazelnuts until they form a homogeneous mixture.
- Then, add this mixture to the egg whites in a bowl and mix until incorporated.
- Next, add the flour and Frangelico and mix well.
- Finally, add the toasted butter and mix well.
- Pour the batter into a round 20 cm diameter mould lined with baking paper and bake at 170 ºC for 20 minutes.
- Allow to cool at room temperature and set aside until ready to use.
Chocolate Namelaka Cream
- 300 g of double cream (35% fat)
- 260 g of milk chocolate (50%)
- 150 g of whole milk
- 4 g of gelatine
- First, hydrate the gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the milk and cream over medium heat until it begins to boil. At this point, turn off the heat and add the hydrated gelatine.
- Next, pour the hot mixture over the chocolate and whisk until well combined.
- Transfer the mixture to a container and cover it with cling film directly on the cream. Let it cool and store it in the fridge for at least 4 hours, ideally overnight.
Hazelnut Namelaka Cream
- 120 g of whole milk
- 120 g of double cream (35% fat)
- 120 g of white chocolate
- 80 g of hazelnut paste (100%)
- 2 g of gelatine
- First, hydrate the gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the milk and cream over medium heat until it begins to boil. At this point, turn off the heat and add the hydrated gelatine.
- Next, pour the hot mixture over the chocolate and combine it with a rubber spatula. Add the hazelnut paste and emulsify the mixture with a hand whisk.
- Transfer the mixture to a container and cover it with cling film directly on the cream. Let it cool and store it in the fridge for at least 4 hours, ideally overnight.
Assembly
- 50 g of milk chocolate (50%)
- 30 g of chopped hazelnuts
- 5 g of sunflower or neutral oil
- Start by melting the chocolate along with the sunflower oil in the microwave.
- Next, brush the outer wall of the sablé base with the melted chocolate and adhere the chopped hazelnuts before the chocolate solidifies.
- Now, spread the praliné crunch over the inside of the sablé base.
- Place the hazelnut financier on top of the crunch in the centre.
- Take the chocolate namelaka cream from the fridge, place it in a piping bag with a smooth nozzle of 2 cm diameter, and pipe it into the gap between the financier and the walls of the sablé base.
- Next, pipe the rest of the cream in a spiral pattern, starting from the centre outwards, leaving a small gap of about 5 mm.
- Place the praliné in a piping bag without a nozzle, make a cut of about 5 mm diameter, and pipe it into the space left from piping the chocolate namelaka cream. Smooth with a spatula so the praliné and chocolate cream are level.
- Take the hazelnut namelaka cream from the fridge, place it in a piping bag with a petal nozzle about 2 cm long, and pipe petals in an arch shape starting from the sides towards the centre. The idea is to pipe a semicircle and then pipe the next starting in the middle of the previous one, slightly overlapping.
- Finally, remove some of the cream from the centre to create a hollow, fill it with praliné, and decorate as desired with more praliné and hazelnuts.
- Store in the fridge until ready to serve, and let it come to room temperature for 1 hour before serving.

Praliné

270 g of raw hazelnuts
100 g of vanilla or white sugar
2 g of salt

Praliné Crunch

100 g of praliné
80 g of milk chocolate (50%)
80 g of feuilletine or wafers

Hazelnut Sablé Dough

230 g of all-purpose flour
150 g of butter
90 g of icing sugar
50 g of ground hazelnuts
50 g of egg (1 unit)
2 g of salt

Hazelnut Financier

120 g of egg whites
105 g of butter
100 g of ground hazelnuts
100 g of icing sugar
40 g of all-purpose flour
10 g of Frangelico or hazelnut liqueur

Chocolate Namelaka Cream

300 g of double cream (35% fat)
260 g of milk chocolate (50%)
150 g of whole milk
4 g of gelatine

Hazelnut Namelaka Cream

120 g of whole milk
120 g of double cream (35% fat)
120 g of white chocolate
80 g of hazelnut paste (100%)
2 g of gelatine

Assembly

50 g of milk chocolate (50%)
30 g of chopped hazelnuts
5 g of sunflower or neutral oil

Hazelnut chocolate tart

Hazelnut Praliné

Praliné Crunch

Hazelnut Sablé Dough

Hazelnut Financier

Chocolate Namelaka Cream

Hazelnut Namelaka Cream

Assembly

Praliné

270 g of raw hazelnuts
100 g of vanilla or white sugar
2 g of salt

Praliné Crunch

100 g of praliné
80 g of milk chocolate (50%)
80 g of feuilletine or wafers

Hazelnut Sablé Dough

230 g of all-purpose flour
150 g of butter
90 g of icing sugar
50 g of ground hazelnuts
50 g of egg (1 unit)
2 g of salt

Hazelnut Financier

120 g of egg whites
105 g of butter
100 g of ground hazelnuts
100 g of icing sugar
40 g of all-purpose flour
10 g of Frangelico or hazelnut liqueur

Chocolate Namelaka Cream

300 g of double cream (35% fat)
260 g of milk chocolate (50%)
150 g of whole milk
4 g of gelatine

Hazelnut Namelaka Cream

120 g of whole milk
120 g of double cream (35% fat)
120 g of white chocolate
80 g of hazelnut paste (100%)
2 g of gelatine

Assembly

50 g of milk chocolate (50%)
30 g of chopped hazelnuts
5 g of sunflower or neutral oil

Gianduja Sbriciolata torte

Bourdaloue tart

Kiev cake

Hazelnut chocolate tart

Hazelnut Praliné

Praliné Crunch

Hazelnut Sablé Dough

Hazelnut Financier

Chocolate Namelaka Cream

Hazelnut Namelaka Cream

Assembly

Praliné 270 g of raw hazelnuts 100 g of vanilla or white sugar 2 g of salt

Praliné Crunch 100 g of praliné 80 g of milk chocolate (50%) 80 g of feuilletine or wafers

Hazelnut Sablé Dough 230 g of all-purpose flour 150 g of butter 90 g of icing sugar 50 g of ground hazelnuts 50 g of egg (1 unit) 2 g of salt

Hazelnut Financier 120 g of egg whites 105 g of butter 100 g of ground hazelnuts 100 g of icing sugar 40 g of all-purpose flour 10 g of Frangelico or hazelnut liqueur

Chocolate Namelaka Cream 300 g of double cream (35% fat) 260 g of milk chocolate (50%) 150 g of whole milk 4 g of gelatine

Hazelnut Namelaka Cream 120 g of whole milk 120 g of double cream (35% fat) 120 g of white chocolate 80 g of hazelnut paste (100%) 2 g of gelatine

Assembly 50 g of milk chocolate (50%) 30 g of chopped hazelnuts 5 g of sunflower or neutral oil

You might be interested ...

Gianduja Sbriciolata torte

Bourdaloue tart

Kiev cake

Praliné

270 g of raw hazelnuts
100 g of vanilla or white sugar
2 g of salt

Praliné Crunch

100 g of praliné
80 g of milk chocolate (50%)
80 g of feuilletine or wafers

Hazelnut Sablé Dough

230 g of all-purpose flour
150 g of butter
90 g of icing sugar
50 g of ground hazelnuts
50 g of egg (1 unit)
2 g of salt

Hazelnut Financier

120 g of egg whites
105 g of butter
100 g of ground hazelnuts
100 g of icing sugar
40 g of all-purpose flour
10 g of Frangelico or hazelnut liqueur

Chocolate Namelaka Cream

300 g of double cream (35% fat)
260 g of milk chocolate (50%)
150 g of whole milk
4 g of gelatine

Hazelnut Namelaka Cream

120 g of whole milk
120 g of double cream (35% fat)
120 g of white chocolate
80 g of hazelnut paste (100%)
2 g of gelatine

Assembly

50 g of milk chocolate (50%)
30 g of chopped hazelnuts
5 g of sunflower or neutral oil