Hazelnut Tart

Preparation

Step 1

Prepare the shortcrust pastry. In a large bowl, mix the sifted flour with the powdered sugar and a pinch of salt. Add the cold butter cut into small cubes. Rub the mixture between your fingertips until it resembles coarse sand. Add the beaten egg, then gather the dough into a ball without kneading it. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Step 2

Meanwhile, prepare the homemade praline. Roast the whole hazelnuts in the oven at 160°C for 10 minutes, stirring halfway through. Let them cool slightly, then rub them between your hands to remove the skins. In a saucepan, melt the sugar dry until you get a golden caramel. Add the hazelnuts, stir quickly, then pour onto a baking sheet lined with parchment paper. Let cool completely, then blend in a food processor until you get a smooth praline paste.

Step 3

Roll out the dough on a floured surface to 3 mm thickness. Line a buttered 24 cm tart pan, prick the bottom with a fork. Refrigerate for 15 minutes. Preheat the oven to 180°C. Bake the crust blind, covered with parchment paper and baking weights, for 15 minutes. Remove the weights and bake another 5 minutes until lightly golden. Let cool.

Step 4

Make the hazelnut cream. In a saucepan, bring the heavy cream to a simmer. Pour it over the chopped white chocolate and the homemade praline. Whisk gently until smooth and homogeneous. Let cool at room temperature for 15 minutes, stirring occasionally to prevent a skin from forming.

Step 5

Pour the hazelnut cream onto the cooled tart shell and smooth the surface with a spatula. Scatter some crushed hazelnuts on top for decoration. Refrigerate for at least 2 hours, ideally overnight. The cream will set slowly and the hazelnut flavors will concentrate for an even more delicious result.

Step 6

Carefully unmold the tart by running a thin blade between the pan edges. Serve well chilled, accompanied by a light whipped cream or a red berry coulis that will add a welcome touch of acidity. This tart keeps perfectly for 3 days in the refrigerator, covered with plastic wrap.