Chocolate Hazelnut Tart - Kinder Bueno Style
tartchocolatehazelnutpralinekinder bueno
A delicious tart made of a cocoa hazelnut sweet pastry, a crispy Kinder Bueno layer, a praline chocolate ganache, and a whipped hazelnut praline ganache.
Preparation time
1 day
Cooking time
30 minutes
Servings
8 people(s)
Ingredients
For the sweet pastry:
- •150g butter
- •95g powdered sugar
- •30g hazelnut flour
- •25g unsweetened cocoa powder (optional)
- •1 egg
- •250g all-purpose flour
- •1g salt
For the crispy Kinder Bueno layer:
- •80g Kinder Bueno spread
- •40g crushed feuilletine (or crushed wafer cookies)
For the dark chocolate praline ganache:
- •100g dark chocolate
- •100g heavy cream
- •30g hazelnut praline
For the whipped hazelnut praline ganache (Day -1):
- •130g white chocolate
- •0.5 sheet gelatin
- •240g heavy cream
- •60g hazelnut praline
Instructions
1
Preparing the cocoa hazelnut tart shell
1. Mix softened butter with powdered sugar.
2. Add hazelnut flour and sifted cocoa powder.
3. Incorporate the egg, then add the flour and salt until the dough is smooth.
4. Roll out the dough and line a tart ring. Let it rest in the fridge for 30 minutes.
5. Blind bake for 15 minutes at 160°C (320°F).
6. Let it cool, then brush with an egg wash (5g cream, 1 egg yolk, and a bit of cocoa if used).
7. Bake again at 160°C (320°F) for 15 minutes.
2
Preparing the crispy Kinder Bueno layer
1. Mix the Kinder Bueno spread with the crushed feuilletine.
2. Spread over the tart base and let it set in the fridge.
3
Preparing the chocolate praline ganache
1. Heat the cream with the praline until it simmers.
2. Pour over the chopped chocolate and mix with a spatula to emulsify.
3. Pour over the tart base and refrigerate.
4
Preparing the whipped hazelnut praline ganache (Day -1)
1. Soak the gelatin in cold water for 10 minutes.
2. Heat 150g of cream with the praline.
3. Pour over the white chocolate and mix with a spatula to emulsify.
4. Add the drained gelatin and blend.
5. Incorporate the remaining 90g of cold cream and blend again.
6. Refrigerate overnight.
5
Assembling the tart
1. Whip the ganache until light and airy.
2. Pipe the ganache onto the tart using your preferred piping tips.
3. Decorate with Kinder Bueno pieces and small drops of praline.
4. Enjoy chilled!
Tips
- • Use homemade praline for a more intense flavor.
- • Let the tart chill for at least 2 hours before serving for better texture.