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

Ingredient Substitutions

• Instead of Whole milk: Semi‑skimmed milk
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of Egg yolks: Organic chicken eggs
• Instead of Sugar: Cane sugar
• Instead of Gelatin sheets: Powdered gelatin (2 g)
• Instead of High‑quality white chocolate: Pastry white chocolate
• Instead of Very cold whole liquid cream: 30% fat whipping cream
• Instead of Unsalted butter: Vegetable margarine (for pastry)
• Instead of Powdered sugar: Sifted caster sugar
• Instead of Egg: Organic chicken egg
• Instead of T55 flour: All‑purpose flour
• Instead of Hazelnut powder: Whole hazelnuts to grind
• Instead of Fleur de sel: Fine salt
• Instead of Unsalted butter (for the hazelnut cream): Pastry margarine
• Instead of Sugar (for the hazelnut cream): Cane sugar
• Instead of Egg yolks (for the hazelnut cream): Organic eggs
• Instead of Toasted hazelnuts: Hazelnut powder
• Instead of Whole toasted hazelnuts: Sliced almonds
• Instead of Sugar (praline): Powdered sugar
• Instead of Butter (praline): Margarine

Equipment Needed

• Bowl for gelatin
• Saucepan
• Kitchen thermometer
• Whisk
• Mixer or stand mixer (optional)
• 22 cm entremet mold
• Decorative paper (Guy Demarle) (optional)
• Baking sheet
• Baking beads (or dried beans)
• Rolling pin
• Sieve (optional)
• Pastry bag with small tip (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Choose couverture white chocolate (minimum 30% cocoa butter) to avoid excess sugar.
• Dry‑roast the hazelnuts for 5 minutes at 150 °C to intensify flavor before puréeing.
• Use Guy Demarle decorative paper for a clean release and professional presentation.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator for up to 2 days, covered with plastic wrap.

Freezer: Can be frozen for 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the bavarois and the shortcrust pastry the day before and keep them frozen.
• The praline can be made 2 days ahead and stored at room temperature in an airtight jar.