Gianduja Hazelnut Chocolate Tart with Orange Compote & Roasted Hazelnuts Praline
A refined hazelnut chocolate tart made with a crisp sweet hazelnut pastry and a rich Gianduja-style chocolate and roasted hazelnut filling.
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Print Pin RateServings: 4 Servings
Calories: 1132kcal
Cost: £8.00
Equipment
- 1 Saucepan, for filling
- 4 Individual Tart Tins
- 3 Bowls, for mixing filling and whipped cream
- 2 Saucepans, for orange compote and praline
- 1 Baking Sheet, with parchment for praline
Ingredients
Hazelnut Sweet Pastry
- 120 g Plain Flour 4¼ oz
- 30 g Roasted Hazelnuts, finely ground 1 oz
- 50 g Icing Sugar 1¾ oz
- 60 g Unsalted Butter, softened 2⅛ oz
- 1 each Egg Yolk
- 1 g Fine Sea Salt ¼ tsp
- 5 ml Vanilla Extract ⅓ tsp
Gianduja Chocolate Filling
- 120 g Gianduja Hazelnut Chocolate, finely chopped 4¼ oz
- 80 g Dark Chocolate, approximately 60–65% cocoa, finely chopped 2¾ oz
- 120 ml Double Cream 4¼ fl oz
- 40 ml Whole Milk 1⅓ fl oz
- 25 g Unsalted Butter ¾ oz
- 1 each Egg
- 1 each Egg Yolk
- 15 g Caster Sugar ½ oz
- 1 g Fine Sea Salt ¼ tsp
Orange Compote
- 2 each Oranges
- 40 g Caster Sugar 1½ oz
- 20 ml Fresh Orange Juice ⅔ fl oz
- 10 ml Fresh Lemon Juice ⅓ fl oz
- 1 g Fine Sea Salt ¼ tsp
Roasted Hazelnut Praline
- 60 g Roasted Hazelnuts, roughly chopped 2 oz
- 50 g Caster Sugar 1¾ oz
- 1 g Fine Sea Salt ¼ tsp
Vanilla Cream
- 120 ml Double Cream 4¼ fl oz
- 15 g Icing Sugar ½ oz
- ½ each Vanilla Pod seeds scraped
- 1 g Fine Sea Salt ¼ tsp
To Finish
- 1 each Orange, finely grated zest
- 20 g Roasted Hazelnuts, roughly chopped ¾ oz
- 10 g Dark Chocolate, finely shaved ⅓ oz
- Mint Leaves, if used
Instructions
For the Pastry
- Combine the flour, ground hazelnuts, icing sugar and salt.
- Add the softened butter and rub together until the mixture resembles fine breadcrumbs.
- Add the egg yolk and vanilla extract, and mix until the dough just comes together, taking care not to overwork it.
- Flatten into a disc, wrap and refrigerate for approximately 30 minutes.
- Roll the pastry out to approximately 3mm thickness and line four individual tartlet tins or one small tart tin, pressing the pastry carefully into the edges.
- Trim the excess pastry and prick the base lightly with a fork and Refrigerate for approximately 20 minutes.
- Preheat the oven to 170°C.
- Line the pastry with baking parchment and baking weights and blind bake for approximately 12 minutes. .
- Remove the parchment and weights and continue baking for approximately 5–7 minutes until lightly golden and crisp.
- Remove from the oven and allow to cool slightly.
For the Gianduja Filling
- Place the Gianduja chocolate, dark chocolate and butter in a heatproof bowl.
- Bring the cream and milk gently to a simmer and pour the hot cream mixture over the chocolate and butter.
- Leave for approximately 1 minute, then stir gently until completely smooth and glossy.
- Whisk the egg, egg yolk, sugar and salt together separately.
- Gradually incorporate the warm chocolate mixture into the egg mixture, stirring continuously, and pour the filling into the prepared pastry shells.
- Bake at 150°C for approximately 12–15 minutes for individual tarts, until the edges are set but the centre retains a slight wobble.
- Remove from the oven and allow to cool completely, then Refrigerate for approximately 1 hour before serving to allow the filling to set.
For the Orange Compote
- Remove the peel and pith from the oranges and cut the orange segments into small pieces, removing any seeds.
- Place the orange pieces, sugar, orange juice, lemon juice and salt in a small saucepan and cook gently over medium-low heat for approximately 8–10 minutes until the fruit has softened and the liquid has reduced to a lightly syrupy consistency.
- Remove from the heat and allow to cool.
For the Hazelnut Praline
- Place the sugar in a dry frying pan over medium heat, allowing the sugar to melt gradually without stirring until it becomes a deep golden caramel. .
- Add the chopped roasted hazelnuts and salt and stir quickly to coat the hazelnuts evenly.
- Transfer immediately to a sheet of baking parchment and allow to cool completely, then break the praline into small pieces or crush lightly to create a coarse crumb..
For the Vanilla Cream
- Combine the double cream, icing sugar, vanilla seeds and salt.
- Whip gently until softly thickened, taking care not to over-whip and keep refrigerated until required. .
Presentation
- Remove the tart from refrigeration approximately 10–15 minutes before serving.
- Plate the tart and spoon the orange compote alongside. Add a small quenelle of vanilla cream and finish with roasted hazelnut praline and a few pieces of roughly chopped roasted hazelnut, finely grated orange zest and shaved dark chocolate.
- Add a very small pinch of flaky sea salt and one or two small mint leaves if required for colour.
Nutrition
Calories: 1132kcal | Carbohydrates: 101g | Protein: 15g | Fat: 79g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 635mg | Potassium: 521mg | Fiber: 7g | Sugar: 68g | Vitamin A: 1581IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 7mg
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