Hazelnut Vanilla Tart

Ingredients

• 100 g Unsalted Butter (melted, used to make brown butter)
• 2 large Egg Whites (room temperature)
• 2 tbsp Honey (liquid sweetener)
• 50 g Hazelnut Flour (finely ground hazelnuts)
• 30 g All-Purpose Flour (sifted)
• 80 g Powdered Sugar (sifted)
• 1 pinch Salt (fine sea salt)
• 200 g White Chocolate (good quality, chopped)
• 300 ml Heavy Cream (divided 150 ml warm, 150 ml cold)
• 1 pod Vanilla Bean (seeds scraped, pod used for flavor)
• 2 sheets Sheet Gelatin (bloomed in ice‑cold water, about 4 g total)
• 150 g Hazelnuts (whole, toasted)
• 100 g Granulated Sugar (for dry caramel)
• 1 tsp Grapeseed Oil (optional, helps emulsify praline)
• optional Gold Leaf (for garnish)

Instructions

1. Brown Butter

   Place the butter in a small saucepan over medium heat, melt, stir occasionally, and watch for bubbling and brown specks. When the butter turns a light golden‑brown and smells nutty, remove from heat and pour into a heat‑proof bowl to cool for 15‑20 minutes.

   Time: PT5M

2. Prepare Financier Batter

   In a mixing bowl combine hazelnut flour, all‑purpose flour, powdered sugar, and a pinch of salt. Add the egg whites and honey, mix with the paddle attachment until just combined. Slowly stream the cooled brown butter into the mixture while mixing until the batter is light, fluffy, and well emulsified.

   Time: PT5M

3. Chill Batter

   Transfer the batter to a clean container, cover tightly with plastic wrap, and refrigerate for at least 30 minutes (up to 2 days).

   Time: PT30M

4. Bloom Gelatin

   Place the sheet gelatin in a bowl of ice‑cold water for 5 minutes, then gently squeeze out excess water.

   Time: PT5M

5. Make White Chocolate Ganache

   In a small saucepan combine 150 ml heavy cream with the vanilla seeds (and pod). Heat over medium until just simmering, then remove from heat. Stir in the bloomed gelatin until fully dissolved, then add the chopped white chocolate. Whisk until smooth and let the mixture cool to room temperature.

   Time: PT10M

6. Blend Ganache

   Add the remaining 150 ml cold heavy cream to the warm ganache and blend with an immersion blender until fully incorporated and glossy.

   Time: PT5M

7. Set Ganache

   Transfer the blended ganache to a container, cover, and refrigerate for at least 3 hours (or overnight) so the gelatin sets.

   Time: PT3H

8. Toast Hazelnuts

   Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8‑10 minutes, stirring halfway, until golden and fragrant. Transfer to a kitchen towel and rub to remove as much skin as possible.

   Time: PT10M

   Temperature: 350°F

9. Caramelize Hazelnuts

   In a clean saucepan over medium heat, add 1 tbsp granulated sugar and let it melt. Gradually add the remaining sugar, stirring constantly, until the mixture turns a deep amber color. Quickly pour the caramel over the toasted hazelnuts, stir to coat evenly, then spread on parchment paper to cool to room temperature (about 15 minutes).

   Time: PT25M

10. Blend Praline

    Once the caramel‑coated hazelnuts are completely cool, transfer them to a food processor and pulse until a smooth paste forms. If the mixture is dry, add grapeseed oil 1 tsp at a time until cohesive.

    Time: PT5M

11. Bake Tart Shells with Financier

    Pipe the chilled batter into pre‑baked tart shells about halfway up. Bake in the pre‑heated 350°F oven for 18‑20 minutes, until the top is golden and the batter is set. Remove and cool on a rack.

    Time: PT20M

    Temperature: 350°F

12. Whip Ganache and Assemble

    Remove the set ganache from the fridge and whip with the stand‑mixer whisk attachment to medium‑stiff peaks (about 2 minutes). Pipe a layer of hazelnut praline paste over the baked financier, then pipe the whipped ganache in a decorative pattern using a petal tip. Garnish with toasted hazelnut pieces and optional gold leaf.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g