Delectable Hazelnut Tartlets: A Symphony of Rich Flavors and Textures

Dive into the world of gourmet patisserie with these Delectable Hazelnut Tartlets, each element crafted to offer a unique texture and flavor experience. Featuring a nutty hazelnut sweet pastry, a creamy hazelnut filling, a luscious gianduja ganache, and a light hazelnut montée ganache, these tartlets are a testament to the exquisite versatility of hazelnuts. Perfect for those who revel in creating and savoring sophisticated desserts.

Why You’ll Love This Recipe:
These tartlets combine multiple layers of hazelnut flavors through different textures, from crunchy to creamy, offering a luxurious mouthfeel. The use of gianduja and white chocolate enhances the richness, making each bite irresistibly smooth and decadent.

Perfect Occasion:
Ideal for elegant afternoon teas, special occasions, or as a refined dessert at dinner parties. These tartlets are also wonderful for holiday celebrations or as a sophisticated treat for hazelnut lovers.

Decoration Tips:
For an impressive presentation, garnish these tartlets with toasted hazelnut pieces, a drizzle of melted chocolate, or even gold leaf for an added touch of luxury. Serve them on a sleek, modern dessert plate to highlight their artisanal beauty.

Ingredients for the Tartlets:

• Hazelnut Sweet Pastry
• Hazelnut Cream
• Gianduja Ganache:
  • 25g dark chocolate
  • 60g gianduja
  • 7g milk
  • 60g whole cream
  • 10g honey
  • 8g grape seed oil

Instructions for Gianduja Ganache:

1. Heat the milk, honey, and cream together.
2. Gradually pour the warm mixture over the melted chocolate in three parts, emulsifying each time.
3. Stir in the grape seed oil.
4. Pour immediately into the tart shells and allow to set quickly in the freezer.

Ingredients for Montée Ganache:

• 80g whole cream (heated)
• 150g whole cream (cold)
• 2.3g gelatin
• 55g white chocolate
• 65g hazelnut praliné

Instructions for Montée Ganache:

1. Heat the first portion of cream.
2. Add rehydrated gelatin.
3. Pour over melted white chocolate and emulsify.
4. Add the cold cream and hazelnut praliné, then blend.
5. Cover and chill overnight.
6. Whip at a slow speed the next day and pipe onto the half-sphere of praliné.

For Hazelnut Praliné:

1. Roast 600g hazelnuts at 160°C for 20 minutes.
2. Simultaneously, make a dry caramel with 300g sugar.
3. Spread the caramel on a silicone mat, let cool, then blend with the roasted hazelnuts and a generous pinch of fleur de sel.
4. Fill half-spheres and freeze.

Enjoy! Assemble these tartlets with precision and care, layering each component to create a harmonious flavor profile. Each tartlet is a masterpiece, ready to dazzle your palate and your guests with its intricate blend of textures and rich hazelnut flavor.