Desserts/Desserts and Treats, Dolci/ Desserts, Cakes & Treats, Torte
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Gianduja tart

Chocolate and hazelnut… a word gianduja…. one of the most tasting combination ever.
The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise cream.
The recipes of the single 3 layers are from great italian pastry chefs…….you can’t get wrong.




Gianduja tart - serves 6-8
  1. - Hazelnut shortcrust pastry -
  2. 6.5 tbsp (90 g) soft unsalted butter
  3. 1 tbsp (15 g) hazelnut paste (I used gianduja paste)
  4. a pinch of salt
  5. 2/3 cup (87.5 g) icing sugar
  6. 2 tbsp (30 g) hazelnut meal
  7. 1 medium (50 g) whole egg
  8. 1 ¾ cups + 1 tbsp (230 g) pastry flour
  9. - Cocoa frangipane -
  10. 2/3 + 1/8 cups (75 g) almond meal
  11. 5.5 tbsp (75 g) soft unsalted butter
  12. ½ cup + 1 tbsp (75 g) icing sugar
  13. 1.5 (2.6 oz - 75 g) whole egg
  14. 2 tbsp + 1 tsp (22,5 g) pastry flour
  15. 1 tbsp (7,5 g) cocoa powder
  16. - Creme anglaise -
  17. 1 cup (235 g) whole fat milk
  18. 8 medium egg yolks (118 g)
  19. 6 tbs + 4 tsp (105 g) superfine granulated sugar
  20. - Hazelnuts bavarian cream -
  21. 11.5 oz (325 g) creme anglaise
  22. 2 tbs (33 g) hazelnuts paste
  23. 3 + ½ (6,3 g) gelatin sheets (1.2%)
  24. ¾ cup + 4 tbsp (210 g) whipping cream
  25. - To garnish -
  26. scant 5 oz (133 g) dark chocolate
  27. scant 2.5 oz (66 g) corn flakes or crepe dentelle
  1. - Hazelnut shortcrust pastry -
  2. In the bowl of a stand mixer fitted with paddle attachment, mix butter, hazel paste, egg, sugar and hazelnut meal.
  3. Gradually add pastry flour and mix to combine.
  4. Shape the dough into a ball, flatten into a disc, wrap in clingfilm and refrigerate for 4 or 5 hours.
  5. - Cocoa frangipane -
  6. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar, the gradually add eggs and mix to get a smooth batter.
  7. Then add pastry flour and almond meal sifted together and mix to combine.
  8. - Creme anglaise -
  9. In a small saucepan heat the milk just to the boiling point..
  10. In a mixing bowl stir together the sugar and yolks until well blended.
  11. Remove from heat, pour the milk into the yolk mixture and sift the batter.
  12. Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C.
  13. Do not overccok, or the eggs will curdle.
  14. Pour the cream into a cold bowl and cover with plastic wrap.
  15. - Hazelnuts bavarian cream -
  16. Soak gelatin sheets in cold water.
  17. Weigh the required amount of custard (crème anglaise) add hazelnuts paste and mix to combine.
  18. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  19. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  20. Pour the mixture into the silicone mold and freeze.
  21. (I used “Puffy” mould by Pavoni, but you can use an 8 inches (20 cm) pastry ring).
  22. - To line the pastry ring -
  23. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  24. Roll the dough gently until you have an even 3mm thickness
  25. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  26. Using the knife, remove the over hanging pastry.
  27. Prick the base with a fork and refrigerate for 2 hours.
  28. - To garnish -
  29. Melt white chocolate and crumble corn flakes with your hands.
  30. Combine both in a mixing bowl until you get a homogeneus mixture.
  31. With a spoon, shape small heaps and place on tray lined with baking paper.
  32. Let the chocolate set.
  33. - Dressing and baking -
  34. Heat fan oven to 320 F - 160°C.
  35. (While the oven is heating, I put the tart shell in the freezer).
  36. Bake the tart shell for 19 minutes and let completely cool.
  37. Pour the cocoa filling in a pastry bag and spread it out evenly and smooth the top.
  38. Bake for 20 minutes and let cool.
  39. - To assemble -
  40. Remove the hazelnut bavarian cream from the mould (or the ring).
  41. Brush the surface of the tart with melted chocolate or neutral glaze and gently place the bavarian cream on the tart.
  42. Arranhe the chocolate crunchy balls.
  43. Refrigerate for 6 hours before serving.

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