If you are a chocolate lover, this recipe is for you! This tart is very classic in terms of flavors, but offers many textures, and this is what my friends loved about it.

The chocolate taste is predominant, but not too intense (like for a tart with a chocolate ganache for instance), thanks to the hazelnut that brings a roundness on the palate and softens the chocolate flavor.

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This cake is made of:

  • cake pastry crust (pâte sucrée)
  • hazelnut and almond cream with chopped hazelnut
  • chocolate crémeux
  • chocolate mousse
  • chocolate mirror glaze
  • cocoa streusel

Pastry crust

I always prepare this almond shortcrust with the quantities below, use what I need and freeze the rest of the  dough for a maximum of one month, wrapped properly in a cling wrap and placed in an airtight container. I rarely freeze it once cooked, but it can be done for a few days, especially if you don’t have the time to prepare the whole tart on the same day. You can for instance freeze the crust half-cooked, and when needed you just finish blind-cooking it or fill it with almond cream and cook it, in both cases without unfreezing it.
This dough requires 3 hours of resting time, try to respect it, otherwise it will shrink in the oven. And once lined on the tin, it needs at least one more hour to rest. What I generally do: I prepare the dough in the evening, let it rest overnight, and in the morning I line the mold, and bake after at least one hour.

Print Recipe
Prep Time 10 mins
Cook Time 40 mins
Resting Time 4 hrs
Total Time 4 hrs 50 mins
Course Dessert
Cuisine French
Servings 585 grammes
Calories 70 kcal

Equipment

  • Scale
  • Sifter
  • Stand mixer with flat beater
  • Cling wrap
  • 20cm stainless steel tart ring (check picture below)

Ingredients
  

  • 150 g Butter At room temperature
  • 1 g Fleur de sel French sea salt
  • 95 g Icing sugar
  • 1 piece Vanilla pod
  • 30 g Almond powder
  • 60 g Egg One medium egg
  • 250 g Flour All purpose - Cake flour - Type 45

Instructions
 

  • Cut the butter in small cubes and let it soften at room temperature for at least 30 minutes. At the same time take the egg out of the refregirator.
  • Place the soft butter in the bowl of the stand mixer equipped with the flat beater.
  • Mix and combine (in this order) with the salt, icing sugar, vanilla seeds, almond powder and the egg.
  • Sift the flour.
  • Add approximately 1/4 to the dough and combine.
  • Add the rest of the flour and mix quickly, just until combined. Do not overwork the dough otherwise it will become elastic and shrink during the baking. At this stage the dough is "creamy" and that's normal.
  • Place it on a cling wrap and flatten it (approximately 2cm thickness). Wrap it properly and let it rest for 3 hours if possible.
  • Take 220g of dough and roll it out to a thickness of 2mm*.
  • Grease the ring and place it on a tray covered with a silicone mat or baking paper.
  • Line the ring* and place it in the refrigerator for 1 hour.
  • Preheat the oven at 165°C.
  • Line the pastry with parchment paper and add baking beans (ceramic ones if possible), to weigh the pastry down.
  • Bake for 15 minutes.

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
 
Keyword Almond, Dough, Tart, Vanilla

Hazelnut almond cream

This cream usually used to fill tarts shells and baked, can be prepared in advance and refregirated in a glass jar in the freezer. Whenever you need it, just defreeze it before pouring it in the tart’s shell. 

Print Recipe
Prep Time 5 mins
Cook Time 20 mins
Resting Time 0 mins
Total Time 25 mins
Course Dessert
Cuisine French
Servings 10 slices
Calories 195 kcal

Equipment

  • Scale
  • Stand mixer equipped with the flat beater
  • Piping bag

Ingredients
  

  • 70 g Butter At room temperature
  • 65 g Icing sugar
  • 60 g Almond powder
  • 30 g Hazelnut powder
  • 8 g Corn starch
  • 50 g Egg One small egg
  • 50 g Hazelnut Roasted and peeled
  • 1 piece Pear Comice variety if possible

Instructions
 

  • Bring the butter (cut into cubes) and the egg to room temperature.
  • Place the butter in the bowl of the stand mixer and mix it with the icing sugar.
  • Add the almond and hazelnut powders and the corn starch.
  • Add the egg and mix until just combined.
  • Coarsely chop the hazelnuts and add them to the cream.
  • Pour into a piping bag and fill the precooked tart shell evenly, and leave 3mm to the top.
  • Continue baking for 20 minutes until the crust turns to a nice golden color. Do not hesitate to remove the ring during the last 5 minutes to color the sides as well.

Notes

Please refer to the Montage section.
* Please refer to the Ingredients page.
Keyword Almond, Hazelnut, Tart

Chocolate crémeux

Crémeux means “creamy” in french, and it’s really a creamy cream! It’s basically a crème anglaise added to melted chocolate, like a ganache. This crémeux can be prepared in advance and stored in a glass jar in the refrigerator for up to 3 days, or frozen. Whenever you need it just defreeze it (in the refrigerator).

Print Recipe
Prep Time 15 mins
Cook Time 0 mins
Resting Time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert, Snack
Cuisine French
Servings 10 slices

Equipment

  • Scale
  • Mixing bowl
  • Microplane grater
  • Saucepan
  • Whisk
  • Strainer
  • Spatula
  • Hand blender
  • Cling wrap

Ingredients
  

  • 38 g Dark chocolate Guanaja 70% of Valrhona
  • 50 g Whipping cream 35% millk fat
  • 50 g Full fat milk Fresh if possible
  • 1 piece Tonka bean
  • 20 g Egg yolk The yolk of 1 egg
  • 8 g White sugar

Instructions
 

  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded). The temperature of the chocolate must not exceed 55°C.
  • Heat the whipping cream and the milk (without boiling them).
  • Grate little tonka bean in the warm liquid (optional).
  • Mix the egg yolk and sugar. Add the warm liquids.
  • Preapre a "crème anglaise": pour the mixture back into the saucepan and simmer over low heat. It should thicken slightly and coat the back of a spoon*. The temperature should not exceed 84°C.
  • Strain the crème anglaise.
  • Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the liquid into the chocolate (make an emulsion)*
  • Mix with the hand blender to smoothen the cremeux.
  • Cover with a cling wrap directly on the surface and leave to stiffen in the refrigerator for 2 hours.

Notes

Please refer to the Montage section below.
*Please refer to Essentials page.
Keyword Chocolate, Cremeux

Chocolate mousse

This mousse made with crème anglaise is very creamy and offers a nice and strong chocolate intensity. It’s important to respect the temperatures when realizing this mousse. In general I start whipping the cream (at medium speed) just before adding the crème anglaise to the chocolate. And after mixing the crémeux with the blender, I place the bowl on a freezer pack and stir to cool it quickly. If the whipped cream is ready before the crémeux is cool enough, place it in the refrigerator. If the crémeux is too cool, reheat it in the double boiler. 
I chose the Bahibe chocolate of Valrhona, which I love and would describe as “hybrid”: it’s actually smooth like milk chocolate, but slightly bitter with strong intensity like dark chocolate (thanks to its high cocoa content).

Print Recipe
Prep Time 20 mins
Cook Time 5 mins
Resting Time 6 hrs
Total Time 6 hrs 25 mins
Course Dessert, Snack
Cuisine French
Servings 10 slices

Equipment

  • Scale
  • Stand mixer equipped with the whip
  • Mixing bowl
  • Saucepan
  • Whisk
  • Strainer
  • Hand blender
  • Spatula
  • Round silicone mold 18cm (check picture below)

Ingredients
  

  • 140 g Milk chocolate Bahibe 46% of Valrhona
  • 38 g Whipping cream 35% millk fat
  • 33 g Full fat milk Fresh if possible
  • 15 g Egg yolk The yolk of 1 small egg
  • 5 g White sugar
  • 115 g Whipping cream To be whipped, well chilled

Instructions
 

  • Place the bowl and the whip of the stand mixer in the freezer.
  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded). The temperature of the chocolate must not exceed 55°C.
  • Heat the whipping cream (38g) and the milk (without boiling them).
  • Mix the egg yolk and sugar. Add the warm liquids.
  • Preapre a "crème anglaise": pour the mixture back into the saucepan and simmer over low heat. It should thicken slightly and coat the back of a spoon*. The temperature should not exceed 84°C.
  • Strain the crème anglaise.
  • Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the liquid into the chocolate (make an emulsion)*
  • Mix with the hand blender to smoothen the cremeux.
  • Place the rest of the whipping cream in the cold bowl of the stand mixer.
  • Whip it until until it's just lightly whipped and gets a mousse texture. Do not over whip it.
  • When the chocolate mixture reaches 40/45°C, fold in 1/3 of the whipped cream. Gently fold in the remaining cream using a spatula.
  • Pour in the silicone mold and place in the freezer for at least 6 hours.

Notes

Please refer to the Montage section below.
*Please refer to Essentials page.
Keyword Chocolate, Mousse

Chocolate mirror glaze

Since I discovered this recipe of frosting, I donThis mousse made with crème anglaise is very creamy and offers a nice and strong chocolate intensity.

Print Recipe
Prep Time 15 mins
Cook Time 0 mins
Resting Time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert, Snack
Cuisine French
Servings 300 g

Equipment

  • Scale
  • Mixing bowl
  • Saucepan
  • Hand blender
  • Spatula

Ingredients
  

  • 75 g Dark chocolate Guanaja 70% of Valrhona
  • 57 g Whipping cream 35% millk fat
  • 152 g Absolu Cristal Neutral Glaze A special neutral glaze developed by Valrhona
  • 15 g Mineral water

Instructions
 

  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded). The temperature of the chocolate must not exceed 55°C.
  • Heat the cream and pour it immediately on the melted chocolate.
  • Mix with a hand blender to make a perfect emulsion.
  • Simmer the Absolu Cristal with the water on low heat (just to melt it).
  • Add it gradually to the chocolate and mix after each addition.
  • Use at 30/40°C.

Notes

Please refer to the Montage section below.
*Please refer to Essentials page.
Keyword Chocolate, Frosting

Montage

Once the tart base (pastry crust with hazelnut and almond cream) is properly cooled, add the chocolate crémeux  (using a piping bag). Use an angled spatula to smoothen the top.

Let it set in the freezer for 15 minutes.

Meanwhile take the chocolate mousse out of the freezer and glaze it with the soft chocolate frosting (reheat it if needed to use it at 30/40°C). Remove the excess frosting with a spatula. Once the chocolate crémeux set, place the chocolate mousse on top of the tart. Decorate the small gap between the edge of the tart and the mousse with cocoa streusel, or hazelnuts, or both.

Bon appétit!

Additional comments

When preparing the dough, try not to overwork it in order to get a light and crumbly pastry. Actually the more you work and beat the batter, the more the gluten will be activated and will form elastic strands, making the dough tough and stretchy and thus will shrink when baked. 

It’s important to respect the resting time for the dough, before rolling it out and after lining the ring. This will relax the gluten particles and prevent the shrinkage of the pastry.

For a more modern look and a nice finishing, I prefer to use the tarts rings especially the perforated ones, they allow a better grip of the dough and more uniform baking. If you cannot find those type of rings, you can simply use any stainless steel ring or tin.  I do not recommend using the ceramic pans, but this is only a personal choice.

I always store my tarts (if they survive!) in airtight metallic tins, it’s better to keep the crust crispy.