Caramel–Hazelnut Tart

13.09.2023

CaramelHazelnut Tart

Ingredients for 12 units

12 g — cocoa butterСасао Barry

Ingredients for assembly per 1 unit

30 g — tart shell (semi-finished)
15 g — caramel
10 g — crunchy layer
20 g — whipped ganache
15 g — hazelnutsSantoSantaniello
5 g — chocolate disc with luster dust
2 g — caramelized nutsCacao Barry

Ingredients for dough

115 g — butter 82%Debic
1.5 g — salt
63.5 g — icing sugar
22.5 g — almond flourSantoSantaniello
187.5 g — wheat flour
30 g — egg

Caramel Ingredients

48 g — sugar
150 g — cream 35%Debic
56 g — glucose syrup
2.4 g — salt
44 g — butter 82%Debic

Crunchy Layer Ingredients

40 g — milk chocolate823 Callebaut
54 g — hazelnut pralineCallebaut
40 g — wafer crunchCallebaut

Ganache Ingredients

76 g — heavy cream 35%Debic
8 g — glucose syrup
100 g — milk chocolate823 Callebaut

Decoration Ingredients

100 g — chocolate811 Callebaut
180 g (15 g per 1 unit) — hazelnuts
24 g (2 g per 1 unit) — caramelized nutsCacao Barry
24 g (2 g per 1 unit) — cocoa butterСасао Ваггу

Combine the first five ingredients to form a sandy crumble, then gradually incorporate the egg. Mix until smooth and homogeneous. Wrap in cling film. Chill for a minimum of 4 hours.

DOUGH:

Roll out the dough to a thickness of 2 mm. Grease the molds with softened butter. Line the sides of the tart ring and chill. Then, cut out and fit the base. Bake at 150 °C for 10 minutes, then brush with cocoa butter. Continue baking at 160 °C for 15 minutes until golden brown.

CARAMEL:

Prepare a dry caramel by melting the sugar. Heat the cream and glucose syrup to a boil (80 °C). Deglaze the caramel with the hot mixture. Reduce until the temperature reaches 106 °C, then allow to cool to 45 °C. Add the butter and salt. Pipe the caramel into the tart shell.

CRUNCHY LAYER:

Melt the chocolate. Add the praline and wafer crunch (pailleté feuilletine) and mix well. Spread over the caramel layer.

WHIPPED GANACHE:

Heat the cream and glucose syrup to 75 °C. Pour over the chocolate, emulsify with a hand blender, and let cool to 26 °C. Fold into the semi-whipped cream.

DECORATION:

Create a chocolate disc (8 cm diameter) and coat with luster dust. Place the disc over the hazelnut and gently warm with a heat gun. Decorate the perimeter of the tart with caramelized hazelnuts. Melt the cocoa butter and glaze the sides.