3 Hazelnut tarts

HAZELNUT TART VANILLA CREAM DARK CHOCOLATE

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Ingredients

  • 8 Portions

  • Hazelnut Pastry

    • 125g Icing Sugar
    • 250g Butter
    • 375g Flour
    • 50g Roasted Ground Hazelnut
    • 50g Feuilletine
    • 50g Egg Whites

  • Vanilla Cream

    • 500g Vanilla Anglaise
    • 125 White Chocolate
    • 40g Avonmore Professional 35.1% Semi Whipped Cream
    • 17.5g Gelatine Mass

  • Hazelnut Mousse

    • 185g Milk
    • 60g Hazelnut Paste
    • 304g White Chocolate
    • 280g Avonmore Professional 35.1%
    • 63g Gelatine Mass

  • Dark Chocolate Butter Ganache

    • 185g Milk
    • 60g Hazelnut Paste
    • 304g White Chocolate
    • 280g Avonmore Professional 35.1%
    • 63g Gelatine Mass

  • Hazelnut Praline

    • 250g Toasted Hazelnuts
    • 170g Sugar
    • 30g Hazelnut Crumb

  • Hazelnut Crisps

    • 140g Hazelnut Praline
    • 3g Cocoa Powder
    • 75g Melted Milk Chocolate
    • 35g Toasted Hazelnuts

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The recipe, Step by Step

Elements

  1. Hazelnut Pastry
  2. Vanilla Cream
  3. Hazelnut Mousse
  4. Dark Chocolate Butter Ganache
  5. Hazelnut Praline
  6. Hazelnut Crisps

Décor:

  1. Hazelnut Pastry

    1. Cream butter and sugar.

    2. Scrape down the sides of the bowl.

    3. Add all dry ingredients in 3 parts.

    4. Add egg whites mix and allow to rest in fridge.

    5. Roll out to 3mm line tarts and blind bake for 12 mins at 170°c.

    6. And a further 3 mins without the beans.

  2. Vanilla Cream

    1. Warm anglaise add gelatine mass, white chocolate and blend.

    2. Place in a piping bag and chill until assembly.

  3. Hazelnut Mousse

    1. Boil milk and nut paste.

    2. Take off heat and add gelatine mass.

    3. Pour over chocolate and blend.

    4. Fold in Avonmore semi whipped cream.

    5. Pipe into moulds and blast freeze.

  4. Dark Chocolate Butter Ganache

    1. Beat together the butter and fondant icing.

    2. Add melted chocolate.

    3. Beat together place in piping bag to garnish.

  5. Hazelnut Praline

    1. Toast hazelnut at 170°c for 9 mins and allow to cool.

    2. Make dry caramel and pour over toasted nuts.

    3. Blend until smooth.

    4. Add toasted hazelnut crumb.

    5. Line the bottom of your tarts with 1 tablespoon.

  6. Hazelnut Crisps

    1. Mix together all of above

    2. Spread into tulle moulds and allow to set.