Hazel and Nut tart

Baking parts

Chocolate sweet short crust pastry tart shell
Salted caramel - Coffee caramel - Chocolate hazelnut ganache - Hazelnut whipped ganache - Cocoa butter coating - Milk chocolate mousse - Chocolate discs 

Total duration: 3-4hrs

     

    Steps

    Ingredients

    Chocolate sweet crust pastry tart shell


    1. Beat together the butter and icing sugar in a stand mixer using a paddle attachment until pale and creamy. Add in the egg and vanilla, beat until well combined for 2 minutes.
    2. In a separate bowl combine the flour, cocoa powder and salt.
    3. Reduce the speed to low and gradually add in the dry mixture, mix until well combined. Portion the dough into 3 equal portions and roll the dough in between 2 sheets of baking paper and roll until 2mm thick. Freeze the sheets for 1hr before use.
    4. Lightly oil your 60mm diameter tart rings (preferably perforated so no blind baking is required). Cut 2cm wide by 20cm long strips.
    5. Mould the strips in the prepared rings and cut off any excess, sealing the seams of the strips. Stamp the ring on the rolled out dough to make the base, repeat to all the tart rings.
    6. Chill the prepared tarts in the freezer for 30 minutes before baking.
    7. Assemble the chilled tarts onto a tray lined with perforated silicone mat and bake in a preheated oven for 25-30minutes or until cooked through.
    8. Allow tarts to cool down slightly and remove from the rings. Allow to cool down completely.


    Salted Caramel


    1. Place water and sugar into a saucepan over medium to low heat. Stir once and leave to cook to an amber colour. 
    2. Meanwhile heat the cream until warm. 
    3. When the caramel has turned a dark amber colour, remove from the heat and gradually pour in the hot cream, swirling the pan to mix the mixture. 
    4. Add in butter and salt and using a stick blender, emulsify until smooth. 
    5. Adjust salt if required. 
    6. Pour mixture into plastic takeaway container and set in the fridge overnight. 

    Coffee Caramel


    1. Dry caramelise the sugar in a medium saucepan over medium to low heat in three stages. Allow the first batch of sugar to dissolve before adding the next batch. 
    2. Meanwhile bring the milk, cream and vanilla to a simmer.
    3. Once the sugar has come to an amber colour remove from the heat, add in the espresso granules and mix until well combined.
    4. Gradually add in the hot cream in 3 stages, mixing until well combined after each addition. 
    5. Add in the salt and butter, emulsify using a stick blender. Cool down completely and transfer into a piping bag. Set aside in the fridge. 

    Hazelnut Whipped Ganache


    1. Place the milk chocolate and dark chocolate in a microwave safe bowl, melt in the microwave in 30 second bursts. 
    2. Meanwhile bring cream to a simmer. Remove from the heat and pour the cream onto melted chocolate, using a spatula mix until well combined.
    3. Add in the nutella and salt. Using a stick blender, blend in the butter until smooth. Pour into a piping bag.

    Chocolate Hazelnut Ganache


    1. Bring cream (A) and milk to a simmer.
    2. Meanwhile place the chocolate, trimoline and glucose syrup in a medium size bowl.
    3. Pour the hot cream mixture over the chocolate mixture and mix until well combined.
    4. Add in the nutella and salt and using a stick blender, blend until smooth.
    5. Pour the mixture into an airtight container and cover the surface with cling film, refrigerate overnight or 5 hours.
    6. Pour the rested mixture into a stand mixer bowl or using a whisk, whisk until soft peaks.
    7. Transfer the mixture into a piping bag and pipe into 4cm diameter half sphere moulds. Place in the freezer to firm for about 30 minutes.
    8. Dip ½ tsp measuring spoon into hot water and wipe off excess water, gently carve the centre of the firm half sphere moulds.
    9. Freeze until frozen.

    Cocoa Butter Coating


    1. Place the chocolate and cocoa butter into a tall microwave safe bowl, melt the mixture in 30 second burst in the microwave until completely melted. Keep warm. 

    Milk Chocolate Mousse


    1. Bring cream (A) and water to a boil. Remove from the heat and add in the bloomed gelatine.
    2. Pour the cream mixture over the chocolates and mix until well combined.
    3. Add in the salt and fold in the semi whipped cream in 3 stages until well combined.
    4. Pour the mixture into a piping bag and pipe into mini truffle silicone moulds or 2.5cm diameter half sphere moulds. Freeze until firm. When using the half sphere moulds, join the two halves together to make a sphere by heating a hot pan and pressing the surface of both half domes to help stick the two halves together. Set aside in the freezer.

    Chocolate Discs


    1. Place the chocolate into a plastic microwave safe bowl. Melt in 30 second bursts.
    2. Melt until completely melted. Pour a few table spoons of melted chocolate on acetate sheets or baking paper, using a palette knife spread until 1.5mm thick.
    3.  Allow to set but not set completely. Whilst the chocolate is slightly pliable, cut out 1.5cm diameter discs. Set aside until completely set. Using a soft brush, brush the discs with luster gold dust

     

    Assembly

    1. To finish the hazelnut sphere, fill the centres of the cored frozen hazelnut whipped ganache with coffee caramel, freeze for 1hr. Join the two halves together. 
    2. Gently pierce the sphere with a skewer and dip into the cocoa butter coating, allow excess mixture to drop and set on the stick, before removing the stick. Seal the whole with cocoa butter and set aside in the fridge.
    3. Fill a third of the way up the tart shell with salted caramel, fill the remaining 2/3 with hazelnut chocolate ganache. Set aside in the freezer for 10-15 minutes or until the ganache is firm.
    4. Assemble the dipped hazelnut sphere on the left hand side of the tart.
    5. Place the de-moulded milk chocolate mousse at the front, next to the hazelnut sphere.
    6. Place a Ferrero rocher chocolate on the last space behind the milk chocolate mousse.
    7. Garnish with chocolate discs and hazelnut halves with a gentle sprinkle of luster dust on top of the hazelnut sphere.
    8. Allow to defrost in the fridge for 30 minutes before serving.

    Chocolate sweet crust pastry tart shell

    150g butter, room temperature

    100g icing sugar

    1 egg

    215g plain flour

    35g cocoa powder

    3g salt

    1 tsp vanilla bean paste

    Salted Caramel

    230g caster sugar
    125g water
    250g double cream
    25g butter
    5g sea salt flakes

    Coffee Caramel

    75g Milk
    60g Thickened cream
    115g Caster sugar
    15g Espresso coffee granules
    15g butter
    ½ tbsp. vanilla bean paste
    ½ tsp salt

    Chocolate Hazelnut Ganache

    125g Milk chocolate
    125g 54.4% Dark chocolate
    225g thickened cream
    80g Nutella
    75g butter
    ½ tsp salt

    Hazelnut Whipped Ganache

    55g thickened cream (A)
    55g milk
    110g Trimoline/ or honey
    10g glucose syrup
    90g 54.5% dark chocolate
    200g thickened cream (B)
    50g Hazelnut paste or 30g Nutella
    ½ tsp salt

    Milk Chocolate Mousse

    145g thickened cream (A)
    35g water
    1 gold leaf gelatine, bloomed
    110g 54.5% dark chocolate
    110g milk chocolate
    ½ tsp salt
    300g thickened cream (B) semi whipped

    Chocolate Discs

    250g compound dark chocolate, roughly chopped
    Gold luster dust, for brushing (Optional)

    Assembly Extras

    1/3 cup roasted hazelnuts, halved
    Luster dust, (optional)¼ packet of oreas, filling removed and biscuits processed to a coarse crumb
    Tags: Dessert, Tart