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Recipes > Hazelnut Chocolate Tart

Hazelnut Chocolate Tart

Recipes > Hazelnut Chocolate Tart

Hazelnut Chocolate Tart

Recipe by RedmanShop

Decadent and rich, this Hazelnut Chocolate Tart combines a crisp pastry shell with a smooth chocolate ganache filling infused with roasted hazelnuts. The deep cocoa flavor pairs perfectly with the nutty crunch, creating a luxurious dessert reminiscent of hazelnut praline or chocolate truffles.

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Prep

3 hours

Bake

15 mins

Total

3 hours 15 mins

Yield

8 pcs

Tart Dough

  • 68328RedMan Unsalted Butter75g
  • 1416RedMan Icing Sugar50g
  • 52906RedMan Almond Powder25g
  • 12088Eggs1 no.
  • 1242RedMan Plain Flour125g

Baked Almond Cream

  • 9793RedMan Icing Sugar60g
  • 68328RedMan Unsalted Butter60g
  • 12088RedMan Egg1 no.
  • 52906RedMan Almond Powder60g

Hazelnut Crunch

  • 51748RedMan Hazelnut Ganache80g
  • 61202RedMan Feulletine30g

Dark Chocolate Whipped Ganache

  • 67337Callebaut 70% Dark Chocolate Couverture90g
  • 58612Grand Fermage 35% Whipping Cream50g
  • 67722RedMan Vanilla Essence1/2 tsp
  • 58612Grand Fermage 35% Whipping Cream150g

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Instructions

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Tart Dough

  1. In a stand mixer, cream the butter and icing sugar with the paddle attachment.
  2. Mix in the almond powder until combined, then add in the egg.
  3. Mix in the plain flour until a dough forms. Cling wrap the dough and chill for 30 minutes in the fridge before use.

Baked Almond Cream

  1. Cream the icing sugar and butter using a paddle attachment until pale and fluffy.
  2. Add in the egg and mix until combined. Followed by the almond powder.

Hazelnut Crunch

  1. Toast the hazelnuts in the oven at 150°C for about 15 minutes. Let it cool completely before use.
  2. Dice the cooled hazelnuts.
  3. Combine the ganache and cooled toasted hazelnuts together in a bowl.

Dark Chocolate Whipped Ganache

  1. In a microwaveable bowl, heat the chocolate until half melted.
  2. In a pot, bring the cream and vanilla essence to a boil.
  3. Pour the boiling cream into the chocolate and mix with a spatula until smooth.
  4. Add the COLD 150 gm of cream into the ganache in 2 parts.
  5. Chill in the fridge for at least 2 hours before use.
  6. Whip the cream up in the mixer until stiff peaks to use.

Assembly

  1. Bake the tarts at 165 degrees for about 10 minutes, let it cool completely before piping the almond cream about 2/3 of the tart, then continue baking for about 10 to 15 minutes until the tart is golden brown.
  2. Once the tarts are cooled, fill them with the hazelnut crunch to the brim.
  3. Whip up the whipped ganache till stiff peaks and pipe on top of the hazelnut crunch layer.
  4. Decorate with cocoa powder and hazelnuts.

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Tips

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

FINE SUGAR 1KG (#1416)

2.15

ICING SUGAR SNOW WHITE 500G (#9793)

2.60

GROUND ALMOND EXTRA FINE 250G (#52906)

5.40

PETIT CRUNCH PAILLETE FEUILLETINE 250G (#61202)

10.90

DARK CHOCOLATE COUVERTURE 70.5% 400G (#67337)

17.50

VANILLA ESSENCE 33ML (#67722)

3.40

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

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