Ingredients

Chocolate Sablé

180 grams (1.3 cups) all-purpose flour
22 grams (0.75 ounces) cocoa powder
24 grams (0.85 ounces) almond flour
50 grams (0.5 cups) powdered sugar
90 grams (0.4 cups) unsalted butter, cubed
45 grams (1 large) egg
We recommend:

Baked Cream

50 grams (1.7 ounces) milk
55 grams (1.9 ounces) heavy cream (33%)
17 grams (0.6 ounces) sugar
8 grams (0.3 ounces) cornstarch
30 grams (1 large) egg yolk
6 grams (0.2 ounces) vanilla paste
25 grams (0.9 ounces) dark chocolate
25 grams (0.9 ounces) white chocolate

Instructions

Step 1

Prepare the Chocolate Sablé

In a mixing bowl, combine all dry ingredients: all-purpose flour, cocoa powder, almond flour, and powdered sugar with the cubed cold unsalted butter.

Mix until it resembles coarse crumbs.

Add the egg and mix again until the dough is uniform.

Roll out the dough between two sheets of parchment paper to a thickness of about 1.5-2 mm.

Chill the rolled dough in the refrigerator for at least 5 hours.

Using a perforated tart ring (10 cm or about 4 inches in diameter), cut out the base and strips for the sides of the tarts.

To ensure crisp and beautiful tart shells, use perforated rings and bake on a rack with a perforated mat.

Shape the tarts and freeze until firm.

For the top layer of the tart, cut a ring with a diameter of 12 cm (about 5 inches) and keep it in the refrigerator. Bake without the top layer first.

Save some of the dough to grate over the top layer of the tart before baking.

Step 2

Make the Hazelnut Frangipane

In a bowl, mix room temperature unsalted butter, hazelnut flour, sugar, and the egg until combined.

Stir well to achieve a smooth consistency.

Spread the prepared frangipane over the frozen tart shell.

Step 3

Prepare the Baked Cream

In a pot, combine the milk and heavy cream with the vanilla paste, bringing it to a boil.

Separately, whisk together the egg yolk, sugar, and cornstarch until smooth.

Once the milk mixture reaches a boil, gradually pour it over the egg mixture, stirring constantly.

Cook the mixture over low heat until it thickens, reaching about 82°C (180°F), continuously mixing.

Divide the resulting cream into two equal portions (about 55 grams or 1.9 ounces each).

Mix one portion with melted dark chocolate and the other with melted white chocolate. Stir until completely combined.

Transfer the mixtures to pastry bags and chill in the refrigerator for at least one hour before using.

Servings

✨ **Serving Suggestions**:

Gather your friends and family for a delightful dessert experience! Slice the tart and serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You can also drizzle some melted chocolate or a raspberry coulis on top for an extra touch of sweetness that they won’t forget! 🍫🍦

For a charming picnic-style treat, serve individual slices in small cardboard tart boxes. This allows everyone to enjoy their own slice while you’re lounging outdoors. Pair the tart with some fresh berries and a cup of herbal tea, and you’ve got a moment worth sharing! 🍓☕️

Feeling extra generous? Send your guests home with a small slice wrapped in pretty parchment paper as a lovely takeaway treat. Just imagine their faces when they realize they can indulge again!

Equipment

Perforated Tart Rings

These are perfect for getting that nice, even bake and crispy edges on your tart! Don’t forget to place them on a perforated baking mat for better airflow.

Pastry Bags

Essential for piping your baked cream layer in a clean and stylish manner. Have a few handy!

Variations

🌱 **Gluten-Free and Vegan Variations**:

If you’re looking to make this recipe gluten-free, simply swap out the flour for a gluten-free flour blend. Make sure to check that all your ingredients, like the baking powder and chocolate, are gluten-free. 🥳

For a vegan twist, you can replace the butter in the crust with coconut oil or vegan butter. Use flax eggs instead of regular eggs for binding – and you can find alternatives for the cream layer using coconut cream or almond milk!

This way, everyone can enjoy a slice of your delicious tart, regardless of dietary needs! 🌍✨

Faq

  • What does 'sablé' mean, and how does it affect the tart?

    'Sablé' refers to a crumbly pastry dough that adds a delightful texture to your tart. It’s key for achieving that crispy, melt-in-your-mouth crust!

  • Can I prepare the tart crust in advance?

    Absolutely! You can make the sable dough ahead of time and keep it in the fridge for a couple of days or freeze it for longer storage. Just remember to allow it to come back to room temperature before rolling it out!

  • How can I tell when my tart is done baking?

    Your tart will be perfectly baked when the edges are golden brown and firm to the touch. Keep a close eye on it toward the end of the baking time to avoid over-baking!

  • Is it necessary to chill the tart before baking?

    Chilling the tart is crucial! It helps maintain the shape of your crust while baking, ensuring a beautiful presentation. Aim for at least 5 hours in the refrigerator.

  • What kind of chocolate is best for this recipe?

    Using high-quality dark and white chocolate will elevate the flavors of your tart. Aim for chocolate with at least 60% cocoa content for the dark chocolate layer.

  • Can I add additional flavors to the frangipane?

    Definitely! Feel free to mix in some almond extract or a dash of citrus zest for a unique twist. Experiment and find your favorite combinations!

Nutrition facts

Delicious Chocolate Tart with Hazelnut Cream
Recipe Yield:2 tarts
Calories:Estimated calorie range for two tarts.
Calories (Min - Max):1300 - 1500
Total Fat:70g
Saturated Fat:40g
Protein:18g
Total Carbohydrate:150g
Total Sugars:55g