Hazelnut and vanilla tart …. a simple and tasty recipe.
A hazelnut shortcrust pastry, a silky hazelnut custard and a vanilla ganache are the necessary ingredients to prepare this tart …
A recipe with only a few ingredients to maximize the scent of vanilla and the hazelnuts flavor.
vanilla and hazelnuts lovers will especially appreciate this tart … But I guarantee that everyone will like it.
Hazelnut and vanilla tart
Yield:
8
5.0 Stars (1 Review)
Ingredients
<strong>Shortcrust pastry</strong>
- 1 1/4 cups (155 g) pastry flour
- 3 tbsp (20 g) hazelnut meal
- 5 tbsp (70 g) soft unsalted butter
- scant 1/2 cup (60 g) icing sugar
- 1 small 35 g whole egg
- 1.5 g salt
- zest from 1 lemon
<strong>Hazelnut pastry cream</strong>
- 11 tbsp (145 g) full fat milk
- 5 tbsp + 1 tsp (65 g) heavy cream
- 3 large (65 g) 3 large (65 g) egg yolks
- 3 tbsp (45 g) superfine granulated sugar
- 1 tbsp (20 g) inverted sugar , (or honey)
- 6 tsp (17 g) corn starch , (Maizena)
- 3 scant tbsp (35 g) hazelnut paste
<strong>Vanilla white chocolate ganache</strong>
- 6 tbsp (85 g) heavy cream
- 5 oz (145 g) white chioccolate, ZĂ©phir Cacao Barry
- 2 tsp (5 g) inverted sugar , (or honey)
- Seeds from 1/2 vanilla pod
Extra
- Cocoa butter
- Halved hazelnuts
- Vanilla powder
- Ground hazelnuts
- Tempered white chocolate
Instructions
Shortcrust pastry
- In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and grated lemon zest.
- Add lightly beaten whole egg and mix to combine.
- Add the sifted flour with salt and mix just to combine.
- Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours.
- Roll the dough gently until you have an even 3 mm. thickness.
- Gently ease the dough into the sides of a 7.5 inches (19 cm) perforated tart ring ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
- Using the knife, remove the overhanging pastry.
- Prick the base with a fork and refrigerate for 3 hours (or freeze).
- Heat fan oven at 320F - 160°C and bake the tart shell for 22 minutes.
- Out of the oven, sprinkle with cocoa butter, remove the pastry ring and let completely cool.
- Set aside tro assemble.
Hazelnut pastry cream
- Heat milk and heavy cream until 180F - 80°C.
- In a small bowl, whisk egg yolks with sugar and corn starch until well combined.
- Pour milk/heavy cream over yolks mixture, stir to combine, then cook until thick, mixing with a whisk.
- Out of the heat, add hazelnuts paste and mix to combine.
- Spread pastry cream in a large bowl or shallow pan, so that the custard layer is fairly shallow. Make sure to cover the entire surface with plastic wrap to prevent a skin from forming on the surface too.Â
- Let quickly cool.
- Set aside to assemble.
Vanilla white chocolate ganache
- Melt chocolate and add vanilla seeds.
- Heat heavy cream with inverted sugar and empty vanilla pod until 180F - 80°C.
- Remove the pod and pour the mixture over the chocolate in 3 batches.
- Let cool until 95/100 F - 30/35°C before using (see notes).
To assemble
- Soften pastry cream with a rubber spatula.
- Pour into a pastry bag and fill up the tart shell to 3 mm. from the edge.
- Smooth with a small offset spatula, spread here and there halved hazelnuts.
- Pour the ganache into the tart shell up to the edge.
- Refrigerate until completely set.
- To serve
- Garnish with white tempered chocolate, ground and halved hazelnuts and vanilla powder.
- Let the tart at room temperature 5 minutes before serving.
- Enjoy.
Notes
Vanilla white chocolate ganache
According to the type of chocolate you will use (Callebaut, Valrhona, Cacao Barry or others) it is possible that the final result will be a bit different from mine.
I suggest you to prepare a little sample, to test the chocolate.
Je vais essayer cette recette cette semaine , elle me donne très envie
merci bien……j’attends des nouvelles