Chocolate Hazelnut-Pistachio Tart with Feulleitine
Blitz 150g hazelnuts and 100g pistachios in a food processor. Pulse in short bursts to avoid making nut butter! (May use 250g of any nut of choice)
1
Add in 360g all purpose flour and 60g white sugar
2
Process until combined
3
Form a well out of dry ingredients and add in 1 egg and 225g of cubed, cold unsalted butter. Use a pastry scraper and your hands to knead the dough.
4
Form into a long block. Store in the fridge until ready to use (at least 15mins). Excess dough can be frozen for future use.
5
Using your fingers, press the chilled dough into a tart shell. Use the base of a small cup to even the base and connect with the sides
6
I used 450g dough for a 10-inch tart pan. Once you have an even crust, bake in the oven at 175C for 20mins.
7
Once the crust has turned golden-brown remove from oven. Set aside to cool.
8
Crunchy feulleitine layer: Lightly crush 75g crepe dentelles
9
Heat 50g of milk chocolate in the microwave until just melted.
10
Combine 50g of hazelnut praline (can substitute with hazelnut spread)
11
Mix the crepe dentelles with the chocolate. Spread an even layer on the cooled tart crust. Refrigerate for 30 mins to set.
12
Chocolate ganache: Set up a bain-marie. In a heatproof bowl over simmering water, whisk 200ml heavy cream and 35g butter until warm.
13
Once the cream is warm to the touch, pour in 220g chocolate. I used Valrhona 40% and 66% cocoa in a 3:1 ratio.
14
Whisk until the chocolate melts.
15
When the mixture is smooth remove from heat to cool.
16
Remove the tart shell from the fridge and fill with chocolate ganache.
17
Decorate with fruits or toppings of choice
18
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