recipe for hazelnut, blackcurrant, and chestnut tart
1. SWEET DOUGH WITH HAZELNUT
Ingredients
250 g flour T55
150 g brioche butter
2,5 g salt
95 g icing sugar
35 g hazelnut powder
50 g whole eggs
Step
Sift the flour, salt, and butter with the flat beater attachment.
Add the icing sugar and hazelnut powder, then finish with the
eggs. Set aside in the refrigerator wrapped in plastic wrap. Roll
out the dough to 3 mm thick, then line three 18 cm ø tart shells.
2. EGG WASH FOR TART BASE
Ingredients
50 g egg yolks
50 g de liquid cream
1 g salt
1 g caster sugar
Step
Mix all the ingredients.
3. HAZELNUT CREAM
Ingredients
65 g cream butter
65 g icing sugar
65 g hazelnut powder
75 g whole eggs
5 g Cointreau® 60%
15 g cornstarch
50 g liquid cream
Step
Cream the butter and icing sugar. Add the hazelnut powder, eggs,
cornstarch, Cointreau®, and cream. Set aside in the refrigerator.
4. BLACKCURRANT CONFIT
Ingredients
300 g blackcurrant purée
150 g caster sugar
7 g NH pectin
2 g xanthan gum
Step
Heat the blackcurrant purée with half the sugar and the
xanthan gum. Add the rest of the sugar and the pectin. Bring
to a boil, then cool to below freezing.
5. FRENCH MERINGUE
Ingredients
100 g egg whites
100 g caster sugar
100 g icing sugar
Step
Beat the egg whites with the sugar. Add the icing sugar with
a spatula. Pipe out discs measuring 16 cm in diameter using a
plain nozzle. Bake for 1 hour at 220°C.
6. CATALAN CREAM
Ingredients
14 g gelatin mass
200 g liquid cream (1)
1/2 vanilla pod
30 g whole eggs
50 g egg yolks
40 g caster sugar
200 g liquid cream (2)
Step
In a saucepan, heat the cream (1) with half a vanilla pod. Blanch
the eggs with the egg yolks and caster sugar. Gradually add the
hot cream, then cook over a low heat. Add the gelatin. Fold in
the whipped cream (2) at 27°C.
7. CHESTNUT MOUSSE
Ingredients
35 g gelatin mass
55 g liquid cream (1)
300 g chestnut paste
35 g Cointreau® 60%
450 g liquid cream (2)
Step
Heat the liquid cream (1). Mix the chestnut paste with the hot
cream. Add the hot gelatin and Cointreau®. At 35°C, add the
whipped cream (2).
8. ASSEMBLY
Ingredients
No ingredients.
Step
Pre-bake the tart bases at 150°C for 10 minutes. Spread a layer of hazelnut cream on the base, then bake again at 150°C for 10 minutes.
Gild the edges, then coat with brown sugar.
Dry in the oven for 2 minutes.
Spread the blackcurrant confit, pour over the Catalan cream, then freeze. Pour the chestnut mousse into a ring mold lined with plastic film, then cover with a meringue disc. Freeze.
Spray with milk chocolate velvet (cocoa butter + milk chocolate).
Place the discs on the tarts.
Decorate with chestnut paste leaves (oven-dried chestnut paste).
