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Hazelnut Vanilla Tart
A decadent tart with hazelnut shortcrust pastry, filled with a vanilla and white chocolate bavarois, a silky hazelnut cream, a crunchy praline and decorated with whipped cream and toasted hazelnuts. Perfect for special occasions or an elegant dessert.
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Cost Breakdown
Critical Success Points
- • Soak the gelatin properly
- • Cook the custard to 82 °C without curdling
- • Incorporate the gelatin and white chocolate off the heat
- • Cool the bavarois to ≤30 °C before adding the whipped cream
- • Freeze the bavarois for at least 4 hours
- • Rest the shortcrust pastry in the fridge before rolling out
- • Blind‑bake the tart base
- • Bake the hazelnut cream without burning it
- • Cold assembly to prevent the bavarois from melting
Safety Warnings
- • Handle boiling milk carefully to avoid burns.
- • Use the thermometer to avoid overheating the custard.
- • Watch out for splatters of melted chocolate.
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