Chocolate and hazelnut tart

This little 12cm chocolate and hazelnut tart is the perfect dessert for a small number of people. The tart has a base of a hazelnut sablé, is covered with a rich, 66% dark chocolate crémeux. You can garnish the tart with more grated chocolate and a hazelnut praline as Andrew Gravett does in the video, or leave it plain.

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First published in 2023
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Ingredients

Metric

Imperial

Hazelnut sablé

Light hazelnut cream

Caraïbe 66% crémeux

Equipment

  • 120mm round pastry cutter

Method

1

Preheat the oven to 155°C/gas mark 2

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

3

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

4

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

5

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

6

Turn the oven up to 170°C/gas mark 3

7

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

8

Add the cream and egg and beat again until smooth

  • 25g of UHT whipping cream
  • 25g of whole egg
9

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

10

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

  • 125g of whipping cream
  • 20g of glucose
11

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

12

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

13

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

First published in 2023
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As executive pastry chef at The Langham Hotel in London, Andrew Gravett knows everything there is to know about baking. With a background in Michelin-starred restaurants and travelling the world working with chocolate producer Valrhona, he now showcases his creations at one of the finest hotels in the capital.

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