GIANDUJA AND
CHOCOLATE TART

Complexity level

Makes 3 pieces of 18 cm of diameter

Composition

Shortcrust
Gianduja Mousse
Venezuela 43% Ganache
Caramelized Hazelnuts

Steps

1 Shortcrust

Ingredients

Blanched Almond in Powder PatisFrance 80 g

Flour 375 g

Icing sugar 150 g

Butter 225 g

Salt 3 g

Eggs 80 g

Preparation

Mix the flour, almond powder, icing sugar, salt and butter together until obtaining a sandy texture.
Add the eggs. Cool down in the fridge to get a firm texture. Roll out to a 3 mm thickness, cut to the adapted size of your ring and put the dough in.
Bake at 170°C for 10 to 12 minutes. When the tart is cold, coat it with tempered chocolate.

2 Gianduja Mousse

Ingredients

Gianduja 36% Cacao-Trace 240 g

Gelatin in Powder PatisFrance 4 g

Milk 80 g

Water 20 g

Cream (softly whipped) 300 g

Preparation

Warm the milk at 90°C, then pour over the Gianduja and the pre-soaked gelatin. Blend to homogenize. Cool down until reaching 30°C and incorporate the cream.
Fill the tart up to 0.5cm from the edge with the mousse and let set in the fridge.

3 Venezuela 43% Ganache

Ingredients

Belcolade milk chocolate Origins Lait Venezuela 43% 320 g

Belcolade Suprême Noir 70.5% Cacao-Trace 70 g

Vanilla Pod PatisFrance 1 pc

Fresh cream 360 g

Glucose 40 g

Butter 40 g

Preparation

Warm the cream, vanilla with glucose and butter at 80°C, then pour over the chocolates.
Blend to homogenize. Pour in a silicone mold and let set at 15°C. Place in the freezer. Unmold and spray with a preparation made with 50% of chocolate and 50% of cocoa butter.

4 Caramelized Hazelnuts

Ingredients

Blanched Hazelnuts PatisFrance 350 g

Sugar 100 g

Water 30 g

Preparation

Boil the water with the sugar up to 110°C. Add the nuts and place back on the heat. Mix until the nuts are coated with the sugar. Place immediately on a plate with baking paper.

5 Assembly & Finishings

Ingredients

Preparation

Place the sprayed ganache on top of the tart.
Place some sugared nuts around the ganache.
Decorate with some drops of Puratos Miroir Glassage Neutre and caramelized nuts.

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