Hazelnut, Vanilla and Caramel Tart by @bourbon_noire

1h45

8 servings

🧈

150 g

Unsalted butter

🍬

180 g

Icing sugar

🥜

75 g

Ground hazelnuts

🥚

1

Egg

🌾

280 g

Flour

🧂

2 pinches

Salt

🧈

120 g

Butter

🥚

90 g

Egg whites

🍫

170 g

White chocolate

🥛

95 ml

Whole milk

🥛

320 ml

Heavy cream

🍮

6.5 g

Gelatine

🍦

2

Vanilla bean

🧂

2 pinches

Fleur de sel

🍬

150 g

Sugar

🍯

40 g

Glucose syrup

  1. Cool
    • Butter

    Make a brown butter for the financier, then let it cool slightly.

  2. Mix
    • Icing sugar
    • Ground hazelnuts
    • Salt

    Mix the icing sugar, ground hazelnuts, flour and salt for the financier.

  3. Add
    • Egg whites
    • Butter

    Add the egg whites, then the brown butter.

  4. Cook

    Cook the financier batter in a 20 to 22 cm ring at 170°C for 12 to 15 minutes.

  5. Cool

    Let the financier cool.

  6. Step
    • Gelatine

    Hydrate the gelatine for the namelaka.

  7. Heat
    • Whole milk
    • Vanilla bean

    Heat the milk with the vanilla.

  8. Add
    • Gelatine
    • White chocolate
    • Whole milk

    Off the heat, add the gelatine to the milk, then pour it over the white chocolate.

  9. Blend
    • Heavy cream
    • Fleur de sel

    Blend, then add the cold cream and the fleur de sel, then blend again.

  10. Refrigerate

    Cover the namelaka with plastic film touching the surface and refrigerate overnight.

  11. Whisk

    The next day, whisk the namelaka lightly to get a soft, airy texture.

  12. Step
    • Gelatine

    Hydrate the gelatine for the caramel glaze.

  13. Step
    • Sugar
    • Glucose syrup

    Make a caramel with the sugar and glucose.

  14. Deglaze
    • Heavy cream
    • Butter
    • Fleur de sel

    Deglaze the caramel with the hot cream, then stir in the butter, fleur de sel and gelatine.

  15. Blend

    Blend the glaze without incorporating air.

  16. Pour

    Use the glaze at 30°C and pour it onto the tart.

Hazelnut, Vanilla and Caramel Tart by @bourbon_noire

1h45

8 servings

🧈

150 g

Unsalted butter

🍬

180 g

Icing sugar

🥜

75 g

Ground hazelnuts

🥚

1

Egg

🌾

280 g

Flour

🧂

2 pinches

Salt

🧈

120 g

Butter

🥚

90 g

Egg whites

🍫

170 g

White chocolate

🥛

95 ml

Whole milk

🥛

320 ml

Heavy cream

🍮

6.5 g

Gelatine

🍦

2

Vanilla bean

🧂

2 pinches

Fleur de sel

🍬

150 g

Sugar

🍯

40 g

Glucose syrup

Preparation Steps

  1. Step 1/16

    Make a brown butter for the financier, then let it cool slightly.

    🧈Butter
    🍲Saucepan

  2. Step 2/16

    Mix the icing sugar, ground hazelnuts, flour and salt for the financier.

    🍬Icing sugar
    🥜Ground hazelnuts
    🌾Flour
    🧂Salt
    🥣Mixing bowl

  3. Step 3/16

    Add the egg whites, then the brown butter.

    🥚Egg whites
    🧈Butter
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/16

    Cook the financier batter in a 20 to 22 cm ring at 170°C for 12 to 15 minutes.

    🍰Tart ring

  5. Step 5/16

    Let the financier cool.

  6. Step 6/16

    Hydrate the gelatine for the namelaka.

    🍮Gelatine
    🥣Mixing bowl

  7. Step 7/16

    Heat the milk with the vanilla.

    🥛Whole milk
    🍦Vanilla bean
    🍲Saucepan

  8. Step 8/16

    Off the heat, add the gelatine to the milk, then pour it over the white chocolate.

    🍮Gelatine
    🍫White chocolate
    🥣Mixing bowl

  9. Step 9/16

    Blend, then add the cold cream and the fleur de sel, then blend again.

    🥛Heavy cream
    🧂Fleur de sel

  10. Step 10/16

    Cover the namelaka with plastic film touching the surface and refrigerate overnight.

    Plastic film

  11. Step 11/16

    The next day, whisk the namelaka lightly to get a soft, airy texture.

    🥄Whisk

  12. Step 12/16

    Hydrate the gelatine for the caramel glaze.

    🍮Gelatine
    🥣Mixing bowl

  13. Step 13/16

    Make a caramel with the sugar and glucose.

    🍬Sugar
    🍯Glucose syrup
    🍲Saucepan

  14. Step 14/16

    Deglaze the caramel with the hot cream, then stir in the butter, fleur de sel and gelatine.

    🥛Heavy cream
    🧈Butter
    🧂Fleur de sel
    🍮Gelatine
    🍲Saucepan

  15. Step 15/16

    Blend the glaze without incorporating air.

  16. Step 16/16

    Use the glaze at 30°C and pour it onto the tart.

Composition

Ingredients

Types

Dairy, Sugar, Nuts, Eggs, Grains, Spices, Confectionery, Additives

Ingredients

Unsalted butter, Icing sugar, Ground hazelnuts, Egg, Flour, Salt, Butter, Egg whites, White chocolate, Whole milk, Heavy cream, Gelatine, Vanilla bean, Fleur de sel, Sugar, Glucose syrup

Notes

Unsalted butter (for the hazelnut shortcrust pastry), Icing sugar (for the hazelnut shortcrust pastry), Ground hazelnuts (for the hazelnut shortcrust pastry), Egg (for the hazelnut shortcrust pastry), Flour (for the hazelnut shortcrust pastry), Salt (for the hazelnut shortcrust pastry), Butter (for the hazelnut financier, browned), White chocolate (for the vanilla namelaka), Whole milk (for the vanilla namelaka), Heavy cream (for the vanilla namelaka, liquid, cold), Gelatine (for the vanilla namelaka), Vanilla bean (for the vanilla namelaka), Fleur de sel (for the vanilla namelaka), Glucose syrup (for the caramel glaze)

Allergens

Milk, Tree nuts, Eggs, Gluten, Soy

Dietetics

Dietary regimen

to inform

Calories

480 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 42g, Fat: 32g, Fiber: 1.5g, Sugars: 28g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 140mg, Potassium: 130mg, Magnesium: 20mg

Vitamins

Vitamin A: 220mcg, Vitamin E: 1.2mg, Vitamin B2: 0.15mg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

15 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Expert (4/4)

Steps

16 steps

Equipments

Utensils

Mixing bowl, Whisk, Tart ring, Spatula, Plastic film, Saucepan

Appliances

Blender, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@bourbon_noire

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Crunchy, Silky

Flavors

Hazelnut, Vanilla, Caramel, Sweet, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 2-3 days (refrigerated,covered or in an airtight container), freezing : up to 1 month (freeze tart without caramel glaze, well wrapped,add glaze after thawing for best texture)