Hazelnut Apple Tart


Shortcrust Base
  • Mix all the ingredients together to obtain a homogenous texture. Let rest in the fridge for one night. 
  • Roll the dough out till 2.2mm. 
  • Mold into desired tart ring.

Fruit Filling
  • Spread over shortcrust base.

Hazelnut Cream
  • Mix with a paddle the butter and sugar until a creamy texture. Mix in the almond and milk powder under a creamy mixture. Add gradually the eggs until you have a smooth texture. Add the flour and mix briefly. 
  • Pipe cream in each prepared ring.
  • Place on a Silpain and a double tray, one perforated and one solid. 
  • Bake 40 minutes on 338°F. 
  • When they are baked place immediately a baking paper and tray on the rings to have a straight top. Take the metal rings off and let cool down.

Orange Blossom Panna Cotta
  • Warm up the cream at 176°F, add the gelatin, orange blossom and pour over the chocolate. 
  • Mix well. Pipe into the mold “Silikomart Tourbillon” mold. 
  • Freeze it. Once frozen unmold and place on top of cooled tart.

Sugar nuts
  • Boil the water with the sugar up to 230°F. 
  • Add the nuts and place back on the heat. 
  • Mix until the nuts get a sugar layer. 
  • Place immediately on a plate with baking paper.

About this Recipe:

Complexity level: