100% Hazelnut Tart

For regular readers of the blog, you have surely noticed that I really like hazelnuts, in creams, cakes, tarts, and more; but while there are already recipes for hazelnut & coffee tart, hazelnut & vanilla, hazelnut & caramel, or even hazelnut & lime, there wasn't yet a 100% hazelnut version. This is now done with this very indulgent tart, which honors hazelnuts in several forms and textures!

Equipment:
I used the rolling pin, the perforated baking sheet, angled spatula & the piping bags from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.
Fluted tart ring De Buyer
Saint Honoré nozzle from Buyer

Ingredients:
I used the Ivoire chocolate from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).
I used the hazelnut puree from Koro: code ILETAITUNGATEAU for 5% off sitewide (non-affiliate).



Preparation time: 1h30 + 25 minutes of baking + 6 hours to 1 night of resting
For a tart with a diameter of 20cm:

Shopping list:

495g of whole liquid cream
63g of Ivoire white chocolate
95g of hazelnut praline
125g of hazelnut puree
3.4g of gelatin
110g of softened butter
140g of icing sugar
80g of hazelnut powder
2 eggs
3 egg yolks
150g of T55 flour
60g of cornstarch
33g of sugar
For decoration: a bit of hazelnut praline, hazelnut puree, and a few roasted hazelnuts

Whipped hazelnut ganache:

310g of whole liquid cream
63g of Ivoire white chocolate
35g of hazelnut praline
30g of hazelnut puree
1.6g of gelatin

Rehydrate the gelatin in cold water.
Heat half of the liquid cream, and at the same time gently melt the white chocolate. When the cream is hot, add the rehydrated gelatin (and squeezed if you are using sheet gelatin) and pour it over the white chocolate. Blend with an immersion blender to emulsify well, then add the second half of cold cream, the hazelnut puree, and the hazelnut praline and blend again. Cover with plastic wrap and let cool and rest for at least 6 hours in the refrigerator, preferably overnight.

Sweet hazelnut dough:

60g of softened butter
90g of icing sugar
30g of hazelnut powder
1 egg
150g of T55 flour
50g of cornstarch

Cream the softened butter with the icing sugar.



Then add the hazelnut powder and emulsify with the egg.



Finish by incorporating the flour and cornstarch, form a ball, flatten it, and let it rest in the refrigerator for at least 1h30.



Finally, roll it out to 2mm thick and line your tart ring. Let it rest in the refrigerator for at least 2 hours, preferably overnight.



Hazelnut cream:

50g of softened butter
50g of icing sugar
50g of hazelnut powder
1 egg
10g of cornstarch
1 egg yolk for glazing (optional)

Mix the softened butter with the icing sugar, hazelnut powder, and cornstarch before adding the egg. Emulsify well.



Spread the hazelnut cream over the sweet dough.



Bake in a preheated oven at 170°C for 20 minutes, then remove the ring. Glaze the tart with the beaten egg yolk and then bake again for 5 minutes.



Hazelnut praline:

The recipe for praline is detailed in this article.

Hazelnut cream:

33g of egg yolks
33g of sugar
185g of whole liquid cream
1.8g of gelatin
95g of hazelnut puree

Rehydrate the gelatin in cold water.
Heat the liquid cream.
Whisk the egg yolks with the sugar. Pour the hot cream over the egg yolks, then cook to a nappe (83°C) while constantly mixing.
Then add the rehydrated gelatin (and squeezed if you are using sheet gelatin) and the hazelnut puree. Mix well, if necessary with an immersion blender.



Let it crystallize in the refrigerator until assembly.



Assembly:

50 to 60g of hazelnut praline
For decoration: a bit of hazelnut praline, hazelnut puree, and a few roasted hazelnuts

On the cooled tart base, spread the hazelnut praline. Then add the hazelnut cream.
Whip the ganache to achieve a whipped cream texture.



Pipe it onto the tart (I used a Saint-Honoré nozzle) and then decorate with praline, hazelnut puree, and a few half-roasted hazelnuts before enjoying!

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