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  • Recipe

Chocolate Hazelnut Tart

Chocolate Hazelnut Tart

Ingredients

  • 210 g
    Butter, divided use
  • 530 g
    Sugar, divided use
  • 1 ea.
    Whole Egg
  • 225 g
    Pastry Flour
  • 30 g
    Hazelnut Flour
  • 25 g
    Cocoa Powder
  • 2 g
    Salt
  • 100 g
    Water
  • 300 g
    Whole Hazelnuts
  • 300 g
    Whole Almonds
  • 600 g
    Heavy Cream
  • 5 g
    Honey
  • 300 g
    Dark Chocolate
  • 150 g
    Milk Chocolate
  • Roasted Hazelnuts, chopped, as needed
  • Whipped Ganache, recipe follows

Preparation

Cream 130 grams of butter with 130 grams of sugar; whisk in eggs. Sift together pastry flour with hazelnut flour, cocoa powder and salt, and blend into butter/sugar mixture; rest for 30 minutes and press into 4-inch tart molds. Bake in 350°F oven for 18 minutes.

Heat remaining 400 grams of sugar and water to create a syrup. Add hazelnuts and almonds, and reduce the syrup until golden brown. Cool and blend on low until a smooth paste forms; refrigerate praline paste.

Heat cream and honey to 170°F. Add both chocolates and whisk in remaining 80 grams of butter until homogeneous.

To assemble, add a layer of praline paste to each tart, followed by the ganache filling, and top with roasted hazelnuts. Pipe whipped ganache to create flower petals. Leave room to dot in the center.

To make whipped ganache: Scrape the contents of 1 vanilla pod into 100 grams of hot cream, and whisk in 100 grams of 60% chocolate. Chill, add 500 grams of heavy cream and whip into medium peaks. 

Owner/Baker Ismael de Sousa / Reunion Bakery, Denver