Chocolate and hazelnut tart

Preheat the oven to 155°C/gas mark 2

To make the hazelnut sablé, mix the butter with the icing sugar and ground hazelnuts. Add the egg, mix until incorporated, then add the 60g of flour and a pinch of salt and mix again

Once the dough is smooth, add the remaining 65g flour

Roll the dough between sheets of parchment to a thickness of 3mm, then transfer it to the freezer to set for 15 minutes 

Cut out the sablé base into a 12cm diameter ring. Bake on a lined tray for 12-14 mins or until golden. Set aside

Turn the oven up to 170°C/gas mark 3

To make the hazelnut cream, first mix all the dry ingredients together. Beat in the butter until smooth

Add the cream and egg and beat again until smooth

Line the 12cm pastry ring with parchment paper, and place the tart base back inside it. Pipe 100g of the mix over the cooled sablé base in the pastry ring and then transfer it to an oven tray. Bake in the oven until the hazelnut cream is golden on top, around 10-12 minutes. Leave to cool

To make the Caraïbe 66% crémeux, first bring the cream and glucose to the boil

Pour the cream over the chocolate gradually, whisking as you go to emulsify it. Blitz the crémeux with a stick blender until very smooth - it will become much more liquid

Pour 115g of the crémeux over the cooled, baked hazelnut tart in its ring

Leave the crémeux to set at room temperature for around 4-5 hours. You can refrigerate the tart to set it more quickly, but the texture will be less creamy. Remove the ring and baking parchment to serve