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Hazelnut Tart with Chocolate Chantilly Cream

Source of Recipe


From "Simply Sensational Desserts" by François Payard



List of Ingredients



• -- Tart --
  
• 1½ cups unbleached hazelnuts, toasted and skinned
  
• 1½ ounces milk chocolate, finely chopped
  
• 1 Tbsp plus 1 tsp honey
  
• 1/3 cup sugar
  
• 1 Tbsp plus 1 tsp light corn syrup
  
• Pinch of salt
  
• ¼ cup plus 2 Tbsp heavy cream
  
• One 9½-inch tart shell made from Sweet Tart Dough (Pâte Sucrée *), pre-baked
  
• .
  
• -- Chocolate Chantilly --
  
• 5 ounces milk chocolate, chopped
  
• ½ cup plus 2 Tbsp heavy cream, well chilled
  
• .
  
• -- Garnish --
  
• Milk chocolate curls
  






Instructions



1. Make the tart:
   Combine the hazelnuts, milk chocolate and honey in a medium bowl; set aside. Combine the sugar, corn syrup and salt in a medium heavy saucepan. Cook over medium-high heat, stirring, until the sugar dissolves. Boil without stirring, until the caramel turns a golden amber color, 5 to 7 minutes. Immediately remove the pan from the heat and slowly add the cream. (Stand back; the caramel will bubble up and may splatter a bit.) Stir with a wooden spoon, then set the pan over low heat and cook, stirring, until completely smooth. Pour the hot caramel into the bowl containing the hazelnuts and stir to combine well. Scrape the nut mixture into the tart shell and let it cool. The tart can be made to this point up to 2 days in advance and stored in the refrigerator.
   
   
2. Make the chocolate chantilly:
   Up to 3 hours before serving, fill a large saucepan one-third full with water and bring just to a simmer. Place the chocolate in a bowl, set it over barely simmering water, and heat, stirring constantly, until melted and smooth. In the bowl of an electric mixer, beat the cream on high speed until stiff peaks just begin to form. Gently fold in the warm melted chocolate just until combined.
   
   
3. Garnish the tart:
   Fill a pastry bag fitted with a 3/8-inch plain tip with the chocolate chantilly. Pipe the cream in a spiral starting at the outside edge and working toward the center, covering the tart completely. Garnish the center of the tart with milk chocolate curls. Refrigerate until ready to serve. Let the tart stand at room temperature for 20 minutes before serving.
   
   Makes 6 to 8 servings.
   
   






Final Comments


* See Pâte Sucrée recipe in Pastries for accompanying Sweet Tart Dough.