Hazelnut tart recipe - The Pastry Nerd (2024)

If you use gelatin powder, bloom it with water and let it rest in the fridge for at least 20 min. Bring milk and whipping cream to a boil. Add gelatin to it. Pour onto a bowl with hazelnut butter and hazelnut praline and whisk until hom*ogenous. Pour onto the silicone mould with 4 cm diameter half-spheres for up to 2/3 of the height. You need to leave space for the hazelnut praline. Freeze for at least one hour.

In a small blender or food processor, mix all the ingredients. Pour onto the silicone mold that already has the hazelnut crémeux. Let this in the freezer for at least 2 hours or until completely frozen.

If you use gelatin powder, bloom it with water and let it rest in the fridge for at least 20 min. Heat up the whipping cream (1) to a boil. Melt your white chocolate in a double boiler or in the microwave and pour in a large bowl with hazelnut butter and hazelnut praline. Add gelatin to the boiled whipping cream and pour onto the melted white chocolate. Whisk until it becomes hom*ogeneous. Add the cold whipping cream and mix with an immersion blender until it becomes hom*ogeneous. Let it rest in the fridge for at least 6 hours. Whip to soft peaks, cover the side and bottom of your silicone mould with 7 cm diameter half-spheres with it. Put your frozen Hazelnut cremeux+hazelnut praline in the center. Cover the rest of the mold with whipped ganache to get a hazelnut sphere. Freeze for at least 4 hours. Keep a bit of the whipped ganache (around 100g) for later.

With a stand mixer or a hand mixer, whisk together butter (room temperature) with sugar and hazelnut flour. When it starts to be somewhat hom*ogeneous, add the egg, previously beaten, little by little, until it all blends in well. When perfectly mixed together, cover with saran wrap. Keep in the fridge until use.

Use the flat beater with your stand mixer bowl to whisk together almond, butter, icing sugar and salt at low speed. Once hom*ogeneous, add the eggs one by one. Don't worry if there are still lumps. They will disappear once we add flour. Add the flour little by little. The dough should NOT be smooth, it should still be clumpy. Remove from the bowl and finish smoothing it out by hand. The reason why we are doing this? We want to make sure that we don't overknead our dough. Lots of bakers have trouble with their pie dough retracting when they bake it. It's actually because gluten activates and becomes elastic. If you knead the dough for too long (even with the flat beater!), it can retract during baking. Cover your dough and let it rest for at least 2 hours in the fridge.You can either line the dough in a regular tart mould or line on a tart ring: cut out 1/3 of the dough and keep in the fridge. Spread the bigger part until you reach desired thickness (for me it's 2‑3 mm). Cut the dough according to the size of your tart ring. Place your tart ring on parchment paper before transferring the dough on tart ring. Spread the other part of the shortcrust dough until you get a 2‑3 mm thickness. Cut into bands that are as large as the height of your ring (mould). Line onto your ring and the other part of the shortcrust. Make sure it is well lined, cutting the sticking parts. And very important: poke the dough with the fork everywhere. If you are unsure of the technique, Watch my video showing how to line a tart. Bake in the oven at 170C (340F) for 20 minutes or until light brown. Bake in the oven at 170C (340F) for 20 minutes or until light brown. Remove the tart ring if you have one, add hazelnut cream on the tart up to half the height of the tart. Bake for 10 more minutes. Let your tart cool down for at least 30 minutes.

Melt your milk chocolate and add to hazelnut praline, whisk with your feuillantine. Put on top of the baked hazelnut cream on your tart. Finish with a thin layer of whipped ganache that will serve as glue for the hazelnut sphere.

Melt together cocoa butter with milk chocolate add roasted hazelnuts and pour into a tall and narrow jug. This should be used at a temperature of around 40C. Take your Hazelnut sphere out of the freezer. Use the tip of a knife to poke it on a flat surface. Plunge the hazelnut sphere into the chocolate coating. Put the coated sphere on your tart and let it thaw in the fridge for at least 6 hours before eating.