Step 1: Raw almond sweet paste
- Cream the softened butter with the sifted icing sugar. Add the hazelnut powder and fine salt.
- Add the flour then the eggs.
- Knead without overworking. Remove.
- Roll out the dough to 2.5mm thick.
- Line a tart ring and bake for 15 to 18 minutes at 160°C.
Step 2: Hazelnut almond cream
- Cream the softened butter with the icing sugar, add the hazelnut powder and the custard powder.
- Gradually relax with the tempered eggs without emulsifying.
- Poach in the pre-cooked tart base, and cook for 10 minutes again.
- Remove the base and let it cool on a rack.
step 3: The hazelnut gianduja ganache
- Bring the cream and milk to a simmer.
- Pour in three times over the Gianduja, the hazelnut paste and the fleur de sel.
- Make a nice emulsion, mix to perfect it and pour into the cooked tart base.
Assembly and finishing: Assembly
- Pour the ganache up to the edge of the tart base and leave to crystallize in the refrigerator for 1 hour.
- Once completely cold, sprinkle with roasted Piedmont hazelnut halves.
- Place a 18 cm diameter disk of tempered chocolate on the hazelnuts. To make the chocolate disk: heat the chocolate in a bain-marie to 45°C, cool it to 27°C then heat it again to 30°C.
- Spread it out on a sheet of guitar paper, as soon as it starts to crystallize, cut out a circle of about 18 cm in diameter.
- Melt the disc gently using a heat gun or hair dryer.
- After crystallizing in the refrigerator, lightly apply the glitter using a makeup brush.
