Chocolate Hazelnut Tart by @secret.des.chefs

1h20

8 servings

🌾

240 g

Flour

🍫

20 g

Cocoa powder

🧈

230 g

Butter

🍬

100 g

Icing sugar

🧂

5 g

Fleur de sel

🥚

1

Egg

🍬

460 g

Caster sugar

💧

95 ml

Water

🌰

200 g

Nuts

🫗

Neutral oil

🥛

300 ml

Cream

🥜

250 g

Hazelnuts

🍫

Milk chocolate

  1. Rub
    • Flour
    • Cocoa powder
    • Butter

    Rub all the powders (flour, cocoa, icing sugar, fleur de sel) with the butter, then add the egg.

  2. Step

    As soon as the dough comes together, remove it from the bowl and fraiser it on the work surface.

  3. Rest

    Let the dough rest in the fridge before use.

  4. Toast
    • Nuts

    Toast the dried nuts for 20 minutes at 140 degrees.

  5. Step
    • Caster sugar

    Make a nice golden caramel.

  6. Pour
    • Nuts

    Pour the caramel over the toasted nuts and let cool.

  7. Blend
    • Neutral oil

    Blend until the desired texture is reached, adjusting with neutral oil.

  8. Whisk
    • Caster sugar
    • Butter

    Make a dry caramel, then whisk in the cold butter.

  9. Add
    • Cream

    Once fully incorporated, add the cream that has been warmed beforehand.

  10. Blend

    Blend and set aside in the fridge.

  11. Toast
    • Hazelnuts

    Toast the hazelnuts for 20 minutes at 140 degrees, then let cool.

  12. Mix
    • Caster sugar
    • Water

    Mix the sugar and water together to dissolve the sugar and bring to a boil.

  13. Step
    • Water

    Let the water evaporate over low heat.

  14. Step
    • Caster sugar

    The sugar will crystallize and turn white.

  15. Stir
    • Hazelnuts
    • Caster sugar

    Stir over medium heat; the sugar will melt a second time to coat the hazelnuts in caramel.

  16. Pour

    Pour onto baking paper and let cool before use.

Chocolate Hazelnut Tart by @secret.des.chefs

1h20

8 servings

🌾

240 g

Flour

🍫

20 g

Cocoa powder

🧈

230 g

Butter

🍬

100 g

Icing sugar

🧂

5 g

Fleur de sel

🥚

1

Egg

🍬

460 g

Caster sugar

💧

95 ml

Water

🌰

200 g

Nuts

🫗

Neutral oil

🥛

300 ml

Cream

🥜

250 g

Hazelnuts

🍫

Milk chocolate

Preparation Steps

  1. Step 1/16

    Rub all the powders (flour, cocoa, icing sugar, fleur de sel) with the butter, then add the egg.

    🌾Flour
    🍫Cocoa powder
    🍬Icing sugar
    🧂Fleur de sel
    🧈Butter
    🥚Egg
    🥣Mixing bowl

  2. Step 2/16

    As soon as the dough comes together, remove it from the bowl and fraiser it on the work surface.

  3. Step 3/16

    Let the dough rest in the fridge before use.

  4. Step 4/16

    Toast the dried nuts for 20 minutes at 140 degrees.

    🌰Nuts
    🍳Baking tray

  5. Step 5/16

    Make a nice golden caramel.

    🍬Caster sugar
    🍲Saucepan

  6. Step 6/16

    Pour the caramel over the toasted nuts and let cool.

    🌰Nuts
    🍲Saucepan

  7. Step 7/16

    Blend until the desired texture is reached, adjusting with neutral oil.

    🫗Neutral oil

  8. Step 8/16

    Make a dry caramel, then whisk in the cold butter.

    🍬Caster sugar
    🧈Butter
    🍲Saucepan
    🥄Whisk

  9. Step 9/16

    Once fully incorporated, add the cream that has been warmed beforehand.

    🥛Cream
    🍲Saucepan
    🥄Whisk

  10. Step 10/16

    Blend and set aside in the fridge.

  11. Step 11/16

    Toast the hazelnuts for 20 minutes at 140 degrees, then let cool.

    🥜Hazelnuts
    🍳Baking tray

  12. Step 12/16

    Mix the sugar and water together to dissolve the sugar and bring to a boil.

    🍬Caster sugar
    💧Water
    🍲Saucepan

  13. Step 13/16

    Let the water evaporate over low heat.

    🍲Saucepan

  14. Step 14/16

    The sugar will crystallize and turn white.

    🍲Saucepan

  15. Step 15/16

    Stir over medium heat; the sugar will melt a second time to coat the hazelnuts in caramel.

    🥜Hazelnuts
    🍲Saucepan

  16. Step 16/16

    Pour onto baking paper and let cool before use.

    📜Baking paper

Composition

Ingredients

Types

Grains, Baking, Dairy, Sugar, Spices, Eggs, Liquids, Nuts, Oils, Confectionery

Ingredients

Flour, Cocoa powder, Butter, Icing sugar, Fleur de sel, Egg, Caster sugar, Water, Nuts, Neutral oil, Cream, Hazelnuts, Milk chocolate

Notes

Flour (for the cocoa sweet pastry), Cocoa powder (for the cocoa sweet pastry), Butter (for the cocoa sweet pastry), Icing sugar (for the cocoa sweet pastry), Fleur de sel (for the cocoa sweet pastry), Egg (for the cocoa sweet pastry), Caster sugar (for the hazelnut praline), Water (for the hazelnut praline caramel), Nuts (dried nuts, toasted, for the praline), Neutral oil (to adjust the praline texture, amount not given), Cream (warmed, for the salted caramel), Hazelnuts (for the candied hazelnuts), Milk chocolate (chunks for topping, amount not given)

Allergens

Gluten, Milk, Eggs, Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

520 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

20 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Expert (4/4)

Steps

16 steps

Equipments

Utensils

Mixing bowl, Whisk, Saucepan, Baking paper, Baking tray

Appliances

Oven, Blender, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Special Occasion, Dinner Party, Autumn Season

Origin

Source

Platform

instagram

Original Creator

@secret.des.chefs

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Creamy, Sticky, Crisp

Flavors

Chocolatey, Nutty, Sweet, Salty, Caramelized

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform