Hazelnut Apple Tart

Shortcrust Base
Butter 600g
Icing sugar 450g
Almond powder 300g
Yolk 180g
Flour 750g
Fruit Filling
Vivafil Apple 150g/pc
Hazelnut Cream
Hazelnut powder 500g
Skimmed Milk powder 2% 50g
Unsalted Butter - soft 500g
Eggs 500g
Sugar 450g
Flour 150g
Orange Blossom Panna Cotta
Fresh cream 35% 360g
Gelatin 3g
Orange Blossom 3g
Belcolade Blanc Selection 28% 100g
Sugar nuts
Whole Hazelnuts 350g
Sugar 100g
Water 30g

Method

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:

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