Hazelnut chocolate tart


For the ganache

  • 30 cl of very cold whipping cream
  • 120 g of pastry milk chocolate (or praline)
  • 2 pinches of fleur de sel

For the shortbread

  • 100g of flour
  • 60 g roasted hazelnut powder
  • 45 g of whole sugar
  • 85 g of semi-salted butter
  • 1/2 teaspoon(s) of fleur de sel

For the decor

  • caramelized hazelnuts


  1. Prepare the ganache: chop the chocolate with a knife and place the shavings in a large bowl. In a saucepan, heat half of the whipping cream over low heat, then pour it over the chocolate. Wait a few moments then mix.

  2. Add the rest of the cream as well as the fleur de sel, mix to homogenize the preparation, then film on contact. Refrigerate until completely cooled.

  3. Prepare the shortbread: preheat the oven to 180°/th. 6. Mix the flour with the hazelnut powder, the sugar, the butter cut into pieces and the fleur de sel to form a paste.

  4. Place a sheet of parchment paper on a baking tray, place a buttered 18 cm diameter pastry circle. Press the dough inside with your fingers. Bake for 25 minutes. Take out and let cool completely.

  5. Whip the ganache with a mixer to obtain an airy mousse. Place it in a pocket fitted with the nozzle of your choice. 6. Place the shortbread on a serving plate, pipe the ganache on top. Decorate with caramelized hazelnuts. Refrigerate until ready to serve.

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