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Hazelnut tartlet

This hazelnut tart was created by pastry chef Alvaro Bido.

Ingredients

Orange zest
275gButter
183gIcing sugar
459gFlour
73gEgg yolk
Lemon zest
5gSalt
2gVanilla

9gGelatine
94gHazelnut paste
Hazelnut crumble
236ghazelnut praline 66%
377gCream
283gGelatine

250gButter
250ghazelnut flour
250gIcing sugar
250gFlour

210gGlucose
84gGelatine
210gIcing sugar
149gCondensed milk
210gChocolate
116gWater
brown food coloring
21gGelatine

Round mold-Crostate

Preparation

  1. Put all the ingredients in the food processor and mix with a paddle attachment until it forms a dough.
  2. Let the dough rest for a while.
  3. Roll out the dough to about 3 mm thick on a floured work surface.
  4. Cut out the dough with the supplied cutter and place it in the baking mold.
  5. Cut a strip of dough for the side and place it in the baking ring.
  6. Bake the dough at 155°C for 20 to 25 minutes.

  1. Bring the gelatin and cream to a boil.
  2. Melt the gelatin and mix it with the hazelnut praline and hazelnut paste.
  3. Combine the mixtures and pour into the silicone mold.
  4. Freeze the filling.

  1. Mix all ingredients in a food processor with a paddle attachment. Make sure the butter is ice cold!
  2. Mix just until a homogeneous, crumbly dough forms.
  3. Bake the dough at 155°C for 15 to 20 minutes.

  1. Glaze the hazelnut jelly and place it in the tart.
  2. Decorate with pieces of hazelnut crumble.