Ingredients

Linzer Dough

75 grams all-purpose flour (about 0.5 cups)
55 grams unsalted butter, softened (about 0.25 cups)
30 grams heavy cream (about 2 tablespoons)
30 grams hazelnut praline (about 2 tablespoons)
10 grams powdered sugar (about 1 tablespoon)
1 cooked egg yolk
a pinch of salt
2 grams ground cinnamon (about 0.5 teaspoons)
20 grams hazelnut flour (about 0.25 cups)
0.5 grams baking powder (about 0.125 teaspoons)
We recommend:

Baked Hazelnut Cream

110 grams unsalted butter, softened (about 0.5 cups)
110 grams powdered sugar (about 1 cup)
50 grams hazelnut praline (about 3 tablespoons)
140 grams hazelnut flour (about 1.5 cups)
65 grams egg (about 1 large egg + 1 yolk)
15 grams corn starch (about 1.5 tablespoons)
50 grams heavy cream (about 3 tablespoons)
We recommend:

Whipped White Chocolate Ganache

100 grams heavy cream (about 0.5 cups)
20 grams trimoline (about 1.5 tablespoons)
10 grams glucose (about 1 tablespoon)
0.5 grams vanilla powder (a pinch)
15 grams cocoa butter (about 1 tablespoon)
35 grams white chocolate (about 1.25 ounces)
1.5 grams gelatin (about 0.5 teaspoons)
150 grams heavy cream (about 0.5 cups)
We recommend:

Instructions

Step 1

Prepare the Linzer Dough

Begin by mixing 75 grams of all-purpose flour, 55 grams of softened unsalted butter, and 30 grams of heavy cream in a bowl.

Add 30 grams of hazelnut praline, 10 grams of powdered sugar, and one cooked egg yolk to the mixture. Season it with a pinch of salt and 2 grams of ground cinnamon.

Finally, incorporate 20 grams of hazelnut flour and 0.5 grams of baking powder. Mix until a dough forms.

Wrap the dough in plastic wrap and place it in the refrigerator for 2 to 3 hours.

Once chilled, roll out your dough to fit your tart pan and bake it at 160°C (320°F) for 20 minutes.

Step 2

Make the Baked Hazelnut Cream

In a separate bowl, combine 110 grams of softened unsalted butter and 110 grams of powdered sugar until creamy. Add 50 grams of hazelnut praline and mix well.

Gradually add 140 grams of hazelnut flour, 65 grams of beaten egg, 15 grams of corn starch, and 50 grams of heavy cream.

Once the mixture is smooth, pour it over the pre-baked Linzer crust and bake at 160°C (320°F) for 30 minutes.

Step 3

Prepare the Whipped White Chocolate Ganache

In a saucepan, bring 100 grams of heavy cream, 20 grams of trimoline, 10 grams of glucose, and 0.5 grams of vanilla powder to a boil. Pour this mixture over 35 grams of chopped white chocolate, along with 15 grams of cocoa butter and 1.5 grams of gelatin.

Mix thoroughly until everything is well-combined and melted. Allow it to cool to approximately 35°C (95°F).

Once cooled, gently fold in 150 grams of cold heavy cream. Refrigerate the ganache overnight to set properly.

Step 4

Finish the Tart

Once the ganache is set, spread it evenly over the cooled hazelnut cream layer in your tart.

Let it chill for a couple of hours before serving. Your decadent hazelnut tart is now ready to be enjoyed!

Servings

Serving Suggestions: 🥧✨Once your Hazelnut Pie is ready, you can serve it warm or chilled. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat! **For a burst of flavor, consider sprinkling some chopped hazelnuts on top before serving.**

Transform your dessert into a masterpiece by *arranging fresh berries* around the pie. This will not only enhance the visual appeal but also add a nice contrast in taste. 💖🍓 Don't forget to set the scene, using elegant tableware to create a stunning presentation for your guests. They'll be amazed by the care and thought you put into each detail!

Equipment

Variations

Gluten-Free & Vegan Variations: 🌱✨If you're looking to make this pie suitable for different dietary needs, consider these delicious alternatives! For a **gluten-free version**, substitute regular flour with almond flour or a gluten-free baking blend. Ensure your hazelnut praline is also gluten-free!

To make a **vegan Hazelnut Pie**, replace the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 3 tablespoons of water = 1 egg). Use a plant-based buttery spread for the crust and coconut cream in place of regular cream for a luscious texture. 🌿 Your friends and family won’t even miss the dairy!

Faq

  • What can I do if my pie crust is too crumbly?

    If your pie crust is too crumbly, try adding a little more butter or a spoonful of cold water to help bind it together. Be careful not to overwork the dough!

  • How do I know if my pie is fully baked?

    Your pie is ready when the edges are golden brown and the filling is set but still a bit wobbly in the center. Remember, it will continue to cook slightly after you take it out of the oven.

  • Can I freeze the Hazelnut Pie?

    Yes, you can freeze the Hazelnut Pie! Ensure it’s completely cooled before wrapping it tightly in plastic wrap and then aluminum foil. It will stay fresh for up to 3 months.

  • What can I substitute if I don’t have hazelnut praline?

    If you don't have hazelnut praline, consider using a hazelnut spread (like Nutella) or simply ground hazelnuts mixed with sugar as a substitute.

  • How can I get my whipped cream to peak perfectly?

    Make sure you use chilled heavy cream and a clean mixing bowl. Beat on medium-high speed until soft peaks form, then increase to high speed until stiff peaks are achieved.

  • Can I add other flavors to the cream filling?

    Absolutely! You can infuse your cream with different flavors like coffee, almond extract, or even orange zest for a unique twist on this classic recipe.

Nutrition facts

Decadent Hazelnut Tart Recipe for Everyone
Recipe Yield:8 servings
Calories:Approximately 300 to 450 calories per serving depending on portion size and ingredients used.
Calories (Min - Max):300 - 450
Total Fat:30g
Saturated Fat:15g
Protein:5g
Total Carbohydrate:40g
Total Sugars:20g