Gianduia, that is milk chocolate and hazelnut: one of the most classic and most successful combinations of taste in the field of pastry.
This gianduia tart is prepared withy a cocoa short crust pastry, combined with a hazelnut filling and a creamy chocolate and hazelnut ganache.
To garnish a touch of milk chocolate… ..a light mousse.
The gianduia tart is very simple to prepare and it is very very delicious and gorgeous.
Just for gianduia addicted… but not only …
Cocoa shortcrust pastry Hazelnut filling To bake Milk chocolate and hazelnut ganache Milk chocolate light mousse To assemble To serve
Gianduia tart 2
Ingredients
Cocoa shortcrust pastry
Hazelnut filling
Milk chocolate and hazelnut ganache
Milk chocolate light mousse
Extra
Instructions
In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted icing sugar and almond meal.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour, cocoa powder with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
The day after, place a tart ring (7 inches in diameter and 1 inch in high) on a perforated baking tray with perforated baking sheets.
Roll the dough gently until you have an even 2.5 mm thickness.
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.
Using the knife, remove the overhanging pastry.
Refrigerate for 2 hours (or freeze).
In a small bowl, soften the butter, the hazelnut paste and sugar with a small whisk or with a fork.
Add all other ingredients and mix to combine until well incorporated.
Heat fan oven at 300F - 150°C.
Bake the pastry ring for 10 minutes.
Let cool for a while.
Pour the hazelnut filling in a pastry bag, pipe 120/125 g of filling inside the tart shell.
Sprinkle the surface with chopped hazelnuts, smooth if necessary with a small spatula and bake for 10/12 minutes more.
Remove the pastry ring and let completely cool.
Set aside to assemble.
Melt milk chocolate with hazelnut paste, vanilla and salt.
Heat milk until 167-75°C.
Prepare a ganache pouring the hot milk over the melted chocolate in 3 batches, mixing well after each addiction.
Blend the ganache with a hand blender until smooth and shiny.
Soak gelatin in the cold water.
Heat milk at 160F - 70°C, add melted gelatin and stir to combine.
Melt chocolate, add milk, 1/3 at a time, mixing well with a rubber spatula.
When the mixture is about 105F - 40°C, add whipped cream in 2 or 3 batches.
Pour the chocolate mousse in the mould Ipnosi by Pavoni (top 06).
Refrigerate for a few hours, then freeze.
Pour the ganache inside the tart shell and refrigerate until set.
Dust the edges of the tart with sugar.
Lay in the centre of the tart the chocolate mousse and refrigerate for a couple of hours until thawed.
Just before serving, garnish with candied hazelnuts, chocolate petals and gold leaf.
Enjoy!
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