Hazelnut praline tart with vanilla ganache

Ingredients

• 400 gplain flour (T55)
• 150 gicing sugar
• 240 gbutter
• 50 gground hazelnuts
• 3 gfine salt or fleur de sel
• 80 gegg
• 1 vanilla pod or ½ teaspoon vanilla powdervanilla
• 70 gbutter
• 70 gcaster sugar
• 70 gground hazelnuts
• 70 gegg
• 1 tablespoonroasted hazelnut paste
• 1 pinchfine salt
• 100 gdouble cream
• 100 gwhite chocolate, such as Barry or Valrhona
• 30 groasted hazelnut paste
• 1 sheet (3 g)halal bovine gelatine
• 350 gdouble cream, 30% fat
• 80 gwhite chocolate, such as Barry or Valrhona
• 1vanilla pod
• 1egg yolk
• 1 teaspoondouble cream
• To tasteroasted hazelnuts
• To tastehomemade or shop-bought praline

Instructions

1. 1

   Soak the gelatine

   For the whipped ganache, which is best made the day before, soak the gelatine in plenty of cold water.

2. 2

   Heat the cream

   Melt 100 g of the white chocolate in a bain-marie. In a saucepan, heat 100 g of the cream with the scraped vanilla pod and its seeds.

3. 3

   Make the ganache

   Pour the hot cream over the chocolate in three additions, stirring with a spatula each time. Stir in the squeezed-out gelatine, then add the remaining cold cream. Cover the surface directly with cling film and chill for at least 6 hours or overnight.

4. 4

   Whip the ganache

   Once the mixture has set, remove the vanilla pod and whip until firm but still creamy, keeping a close eye on it as it whips quickly.

5. 5

   Fill the piping bag

   Transfer the whipped ganache to a piping bag fitted with a small Saint-Honoré nozzle.

6. 6

   Mix the pastry

   In a stand mixer or large bowl, beat the softened butter with the icing sugar until smooth. Add the egg and the seeds from the vanilla pod, and mix until incorporated. Add the flour, salt and ground hazelnuts, mixing just until the dough comes together; do not overwork it.

7. 7

   Chill the dough

   Divide the pastry into two portions, wrap each in cling film and chill for at least 1 hour before using, or ideally overnight. There will be one portion left over; keep it in the fridge for up to 3 days or freeze it for later.

8. 8

   Roll the pastry

   On baking parchment or a lightly floured silicone sheet, roll the pastry evenly to 2–2.5 mm thick. Freeze it for 15 minutes to firm up.

9. 9

   Line the tart ring

   Cut a rectangle of pastry larger than a 30 × 11 cm pastry ring. Press it into the lightly buttered perforated ring so it adheres, trim away the excess with a knife and prick the base with a fork. Chill for 30 minutes to help prevent shrinkage during baking.

10. 10

    Soften the butter

    If the butter for the hazelnut cream is not soft, microwave it for a few seconds. Stir with a spatula until it has a soft, spreadable consistency.

11. 11

    Mix the hazelnut cream

    Add the sugar and mix without whipping. Add the egg, hazelnut paste, salt and ground hazelnuts, then mix gently without incorporating air.

12. 12

    Chill the filling

    Cover the hazelnut cream and refrigerate it for 1 hour.

13. 13

    Make the egg wash

    In a small bowl, mix the egg yolk with 1 teaspoon of double cream and set aside.

14. 14

    Preheat the oven

    Heat the fan oven to 160°C.

15. 15

    Blind bake the case

    Bake the lined tart case for 15 minutes at 160°C. Remove the ring and brush the outside edges of the pastry with the egg wash.

16. 16

    Bake the filling

    Pipe a layer of hazelnut cream into the case and scatter over halved hazelnuts. Bake for a further 10–15 minutes at 160°C, until nicely coloured. Remove from the oven and leave to cool on a wire rack.

17. 17

    Melt the chocolate

    For the hazelnut ganache, melt the white chocolate in a bain-marie and heat 100 g of cream in a saucepan.

18. 18

    Make the hazelnut ganache

    Pour the hot cream over the chocolate in three additions, stirring with a spatula between each one. Add the hazelnut paste and blend the mixture.

19. 19

    Set the ganache aside

    Cover the surface directly with cling film and leave the ganache at room temperature.

20. 20

    Layer the tart

    Spread a thin layer of praline over the cooled tart with its baked hazelnut cream. Add the hazelnut ganache and refrigerate until it has set.

21. 21

    Pipe the topping

    Take the tart out of the fridge. Starting at one edge, pipe long, adjoining strips of vanilla whipped ganache until the hazelnut ganache is covered. Neaten the edges with a small spatula.

22. 22

    Add the garnish

    Fill the gaps between the piped strips with pure praline, then add a few halved roasted hazelnuts.

23. 23

    Chill before serving

    Keep the tart in the fridge until ready to serve. It will keep for 24–48 hours.

What is a hazelnut praline tart?

This French-style tart brings together a sweet pastry case, a baked hazelnut filling, praline and two kinds of ganache. Praline, made from caramelised nuts, is a classic French pastry ingredient that adds a toasted, bittersweet note.

Here, the hazelnut flavours run through the crisp case, soft filling and creamy layers, while vanilla gives the whipped topping a fragrant finish. The contrast between the crisp base and smooth ganaches makes each layer count.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 0g protein, 0g carbs, 0g fat.

The pastry, sugar and praline contribute much of the carbohydrate, while the butter, cream and white chocolate provide most of the fat. Hazelnuts and egg contribute some protein, though the per-serving nutrition supplied here lists protein, carbohydrate and fat as 0 g. Serve a slice after a meal with fresh fruit to add a contrasting, fresh side.

The pastry and its chill

Keep the pastry mixing brief once the flour goes in; working it too much can make the case less tender. The recipe divides the dough in two, so use one portion for this tart and save the other for another bake.

Firming the rolled pastry in the freezer makes it easier to handle, while chilling it in the ring helps it hold its shape. Take care to press the dough into the corners and trim it neatly.

A light hazelnut filling

Softened butter makes the hazelnut cream easier to combine with the sugar, egg, hazelnut paste and ground nuts. Mix gently rather than beating it; the recipe aims to avoid adding air.

Chilling the filling for an hour firms it up before piping. Once in the case, it bakes with halved hazelnuts until the pastry and filling take on colour.

Getting the ganaches right

Vanilla ganache: let the mixture chill for at least 6 hours, or overnight, before whipping. Stop when it is firm but still smooth and creamy, as it can become over-whipped quickly.

Hazelnut ganache: add the hot cream to the white chocolate in three additions, stirring between each pour. Blending in the hazelnut paste gives the mixture a smooth texture before it is spread over the praline layer.

Layering and piping

Let the baked tart cool before spreading on a thin layer of praline and adding the hazelnut ganache. Chill until that layer has set before piping the vanilla ganache over it.

Pipe long strips close together, starting at one edge, and tidy the sides with a small spatula. Fill the narrow gaps with praline and finish with halved roasted hazelnuts.

Timing and serving

The stated total time is 90 minutes, but the recipe also includes several chilling periods, including at least 6 hours for the vanilla ganache. Make that ganache the day before, and allow time for the pastry and filled tart to chill.

Serve the tart cold from the fridge, alongside coffee or a lightly sweetened cup of tea. Cut it with a sharp knife, wiping the blade between slices for cleaner layers.

Recipe notes & tips

• Prepare the vanilla ganache the day before so it has time to chill fully.
• Use the leftover pastry portion within 3 days or freeze it for another bake.
• Roll the pastry evenly to 2–2.5 mm so the case bakes at a consistent rate.
• Chill the lined tart ring before baking to help the pastry keep its shape.
• Watch the vanilla ganache closely as you whip it; it reaches a firm texture quickly.
• Allow the baked tart to cool before adding the praline and ganache layers.

Variations

• More toasted nuts: scatter extra roasted hazelnuts over the top before serving.
• A stronger vanilla note: scrape the seeds from the pod thoroughly into the cream.
• Different praline: use shop-bought praline if you do not have homemade praline.
• Smaller portions: make individual tart cases and adjust the baking time to suit their size.
• Extra crunch: add a few more halved roasted hazelnuts over the praline between the ganache strips.

Common mistakes to avoid

• Overworking the pastry: mix only until it forms a ball once the flour is added.
• Skipping the chill: rest the lined tart ring for 30 minutes so the pastry is less likely to shrink.
• Whipping too far: stop the vanilla ganache when it is firm but still creamy.
• Adding layers to a warm tart: cool the baked case before spreading on praline and ganache.
• Crowding the piping: pipe the vanilla ganache strips close together, then fill any remaining gaps with praline.
• Cutting before the ganache sets: refrigerate the assembled tart until the layers are firm.

How to store

Keep the tart covered in the refrigerator and eat it within 24–48 hours. Serve chilled; the recipe does not specify reheating.

Frequently asked questions