Hazelnut Vanilla Tart

Ingredients

• 250 ml Whole milk (Bring to a boil then let steep)
• 1 Vanilla bean (Split in half, seeds scraped)
• 3 Egg yolks (For the bavarois)
• 50 g Sugar (For the bavarois)
• 4 Gelatin sheets (Soak in cold water then drain)
• 150 g High‑quality white chocolate (Cut into pieces or use bars)
• 200 ml Very cold whole liquid cream (Whip into whipped cream)
• 150 g Unsalted butter (For the shortcrust pastry, at room temperature)
• 80 g Powdered sugar
• 1 Egg (For the shortcrust pastry)
• 200 g T55 flour (For the shortcrust pastry)
• 50 g Hazelnut powder (For the shortcrust pastry (or ground toasted hazelnuts))
• 1 pinch Fleur de sel
• 100 g Unsalted butter (for the hazelnut cream) (Very soft)
• 80 g Sugar (for the hazelnut cream)
• 2 Egg yolks (for the hazelnut cream)
• 100 g Toasted hazelnuts (Reduced to purée (or powder))
• 30 g Whole toasted hazelnuts (For decoration)
• 100 g Sugar (praline)
• 30 g Butter (praline)

Instructions

1. Soak the gelatin

   Place the gelatin sheets in a bowl of cold water for 5 minutes to soften them.

   Time: PT5M

2. Vanilla infusion

   Split the vanilla bean, scrape the seeds and place them with the pod in a saucepan containing the milk. Bring to a boil, remove from heat, cover and let steep for 1 hour.

   Time: PT1H5M

3. Prepare the bavarois base (custard)

   Remove the pod, warm the milk. Pour the hot milk over the egg yolks and sugar while whisking constantly. Return everything to the saucepan and heat gently until 82°C (the custard should coat the whisk).

   Time: PT10M

   Temperature: 82°C

4. Incorporate the gelatin and white chocolate

   Off the heat, add the drained gelatin to the warm custard, stir lightly. Add the white chocolate pieces and stir until fully melted.

   Time: PT5M

5. Whip the liquid cream

   Whisk the very cold liquid cream on medium speed until a firm whipped cream forms.

   Time: PT5M

6. Fold the whipped cream into the bavarois

   Let the mixture cool to a maximum of 30°C, then gently fold in the whipped cream by lifting the mass.

   Time: PT5M

   Temperature: 30°C

7. Pour into the mold and freeze

   Pour the bavarois into the 22 cm mold lined with decorative paper. Smooth the surface and place in the freezer for at least 4 hours (or overnight).

   Time: PT4H5M

8. Prepare the hazelnut shortcrust pastry

   In a bowl, cream the softened butter with the powdered sugar, add the egg, then incorporate the flour, hazelnut powder and fleur de sel. Form a ball, wrap and refrigerate for 1 hour.

   Time: PT15M

9. Roll out and blind‑bake the pastry

   Roll the dough on a floured surface to 4 mm, place it in a 26 cm tart ring, prick the base with a fork, cover with parchment paper and baking beads. Refrigerate 1 hour, then bake in a pre‑heated 180°C oven for 15 minutes.

   Time: PT1H20M

   Temperature: 180°C

10. Prepare the hazelnut cream

    Beat the softened butter with the sugar until creamy. Add the egg yolks, then incorporate the hazelnut purée. Mix until homogeneous.

    Time: PT10M

11. Bake the hazelnut cream

    Pour the hazelnut cream over the pre‑baked tart base, smooth and bake again for 15 minutes at 180°C until lightly colored.

    Time: PT15M

    Temperature: 180°C

12. Final assembly

    Allow the tart to cool completely, spread the praline on top, gently place the frozen bavarois, pipe whipped cream around the edge using a pastry bag and sprinkle with toasted hazelnuts.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g