I had this tart in mind for a while……a crunchy pâte sucrée, a soft sponge, a silky ganache and a foamy and airy chantilly.
Pairing hazelnut with coffee has been easy……2 classic flavors that perfectly match together.
And so here it is….the hazelnut and coffee tart.
Perfect for hazelnut and coffee lovers, but not only……
Hazelnut and coffee tart
Ingredients
Short crust pastry
- 1 cup + 2.5 tbsp (150 g) pastry flour
- 2.5 tbsp (15 g) hazelnut powder
- 0.75 g instant coffee powder
- 6 tbsp (85 g) soft unsalted butter
- 1/2 whole medium egg (25 g)
- 1/3 cup (45 g) icing sugar
- A pinch of salt
Mascarpone and coffee chantilly
- 1/3 cup + 3.5 tsp (100 g) whipping cream (1)
- 1/4 cup + 1/2 tbsp (25 g) coffee beans
- 1 tbsp + 2 tsp (25 g) superfine granulated sugar
- 2.45 g gelatin, 200 bloom
- Scant 2.5 oz (65 g) mascarpone cheese (Santa Lucia Galbani)
- 1/2 cup + 1 tbsp + 1 tsp (140 g) whipping cream (2)
- 2 tbsp (25 g) Espresso crème Baileys liqueur
- 2 g instant coffee powder
Hazelnut Trocadéro sponge cake
- 3 tbsp (40 g) unsalted butter
- 1 tsp (5 g) honey
- 1/2 cup (50 g) roasted hazelnut powder
- A generous 1/4 cup (35 g) icing sugar
- A generous pinch of salt
- 1 tbsp (7 g) potato starch
- 2 tsp (10 g) pure hazelnut paste
- 25 g egg whites, room temperature (1)
- 25 g egg whites, room temperature (2)
- 1 tbsp (15 g) superfine granulated sugar
Hazelnut ganache
- 1/2 cup + 1.5 tsp (125 g) whipping cream
- 5.5 oz milk chocolate, 35%, Azelia Valrhona
- 1 tsp glucose syrup
- 1 tsp inverted sugar
- A pinch of salt
Extra
- Whipping cream
- Caramelized hazelnuts
- Dark chocolate crispearls
- Gold leaf
Instructions
Mascarpone and coffee chantilly
Soak gelatin in cold water.
The night ahead, chop the coffee beans and pour over the cream (1) and refrigerate overnight.
Then strain the whipping cream to remove the coffee beans.
Weigh the cream and bring it back to the initial weight of 1/3 cup + 3.5 tsp (100 g) by adding some cream.
Place the mascarpone cheese and liqueur into a measuring cup and set aside.
Mix the coffee-infused cream, sugar and instant coffee in a saucepan.
Heat everything until the sugar and coffee have dissolved.
Out of the heat, add the gelatin and mix to combine.
Pour the mixture into the measuring cup with mascarpone and process everything with a hand blender until smooth.
Transfer the Chantilly cream to a clean bowl, cover it with cling film touching the surface and put it in the fridge for 12 hours.
Short crust pastry
In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted flour.
When you get a sandy mixture, add all the other ingredients and knead until completely combined.
Between 2 sheets of baking paper, roll the dough gently until you have an even 2.5 mm thickness and refrigerate for 8/12 hours.
The day after, place a 7 inches (18 cm) perforated tart ring on a perforated baking tray with perforated baking sheet.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Refrigerate for 2 hours, then freeze for at least 6 hours.
Then, heat fan oven at 320F - 160°C.
Bake the tart shell for 10 minutes.
Remove the tart from the oven and prepare the Trocadéro sponge.
Hazelnut Trocadéro sponge cake
In a small bowl, in the microwave, melt the butter with honey and set aside.
In another bowl, combine and sift all the powders.
Add, the butter/honey mixture, the hazelnut paste and combine with a spatula.
Add the egg whites (1) and stir until you get a smooth mixture.
Whip the egg whites (2) adding the sugar in 2 batches.
Add the meringue to the previous mixture.
Pour 130/135 g of sponge inside the tart shell and bake for 11/12 minutes.
Out of the oven, let cool the tart, remove the ring and set aside.
Hazelnut ganache
Melt the chocolate.
Heat the cream with inverted sugar and glucose until 140F-60°C.
Prepare a ganache pouring the hot mixture over the melted chocolate in 3 batches, mixing well after each addiction.
Blend the ganache with a hand blender until smooth and shiny.
Pour the ganache until the edge of the tart (about 230 g).
Refrigerate for about 3 hours until the ganache has set.
To assemble
Transfer the Chantilly cream into the mixer bowl and whip it on high speed with a whisk attachment for about 5 minutes until it increases in volume.
Put the cream into a piping bag and decorate as you wish.
To serve
Garnish with caramelized hazelnuts, dark chocolate crispers and gold leaf.
Enjoy!
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