(This recipe appeared in the Spring 2021 issue of Pastry Arts Magazine)
This tarte was inspired by some of my favorite flavors. Hazelnut, chocolate and coffee combine so beautifully, while the added banana lends a little complexity that makes the combination super interesting on the palate. Though this tarte seems like it would be heavy, it is actually quite light and balanced.
Yields 4-6 servings
- 132 g unsalted butter, softened
- 80 g confectioners’ sugar (10X)
- 30 g egg yolks
- 270 g all-purpose flour
- Pinch of salt
- 24 g heavy cream
- Egg white, whisked lightly, for glazing
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until well blended. Add the yolks and mix until well combined, scraping down the sides of the bowl as necessary. Add the all-purpose flour and salt and mix on low speed until almost fully combined. Stream in the heavy cream and mix just until blended.
- Roll the dough between two pieces of parachment paper to 1/8” (3mm) thick and refrigerate to firm up. Line a rectangular tart pan with the dough, then bake at 350˚F (177˚C) until golden brown. Glaze the hot shell with a thin layer of egg white and return to the oven for 1 minute to set. Cool, and then chill.
- 50 g heavy cream
- 12 g instant coffee
- 25 g Michel Cluizel Vanuari 63%
- 25 g Michel Cluizel Riachuelo 51%
- Heat the cream and instant coffee until it comes to a boil. Pour over the chocolates and emulsify.
- 100 g fresh egg whites
- 80 g granulated sugar
- 2.5 g vanilla extract
- 90 g finely ground toasted hazelnuts
- 18 g all-purpose flour
- Pinch of salt
- Confectioners’ sugar, for dusting
- Whip the egg whites, sugar and vanilla to stiff peaks.
- Fold in the finely ground toasted hazelnuts, flour and salt. Spread onto a quarter sheet pan and dust with a little bit of confectioners’ sugar. Bake at 350˚F (177˚C) until it is golden brown and springs back when touched, 10-12 minutes.
- 20 g cocoa butter
- 10 g Michel Cluizel Vanuari Lait chocolate
- 75 g praline paste
- 28 g feuilletine
- 30 g sliced almonds, toasted
- 30 g coarsely ground toasted hazelnuts
- Melt the cocoa butter and milk chocolate together. Mix with the praline paste and then add the feuilletine and nuts.
- Spread evenly onto the cooled hazelnut dacquoise. Reserve in freezer.
- 75 g heavy cream
- 75 g banana puree
- 1/3 gelatin sheet, bloomed
- 75 g Michel Cluizel Elianza Ivoire chocolate
- 1 g salt
- In a saucepan, bring the cream and the puree to a simmer, then add the drained gelatin. Pour over the chocolate and salt and emulsify.
- 135 g whole milk
- 35 g granulated sugar
- 1 g salt
- 2 ½ gelatin sheets, bloomed
- 50 g Michel Cluizel Vanuari Lait chocolate
- 50 g praline paste
- 50 g ground toasted hazelnuts
- 215 g heavy cream, softly whipped
- In a saucepan, heat the milk, sugar and salt until simmering, then add the drained gelatin. Pour over the milk chocolate, praline paste and hazelnuts. Whisk to incorporate and cool to 82˚F (28˚C).
- Fold the chocolate mixture into the softly whipped cream and pipe into mold (which should be slightly smaller than the tart pan). Let freeze fully.
White Chocolate Whipped Ganache
- 200 g heavy cream
- ¼ vanilla bean, split and scraped
- 65 g Michel Cluizel Elianza Ivoire chocolate
- 40 g mascarpone cheese
- ½ gelatin sheet, bloomed
- In a saucepan, bring the heavy cream and scraped vanilla bean to a simmer. Add the drained gelatin, whisking until gelatin is completely dissolved. Strain over the white chocolate and mascarpone. Blend with immersion blender until fully emulsified. Let chill 24 hours before whipping.
Choux Choux Hazelnuts
- 200 g granulated sugar
- 50 g water
- 125 g whole hazelnuts, toasted
- Place water and sugar in a pot and cook to 244˚F (118˚C). Add the toasted whole hazelnuts and stir until they start to recrystallize.
- Place on a silicone baking mat to cool. Reserve in an airtight container.
- Dark chocolate velvet spray
- Chocolate decorations
- Edible gold leaf
- Put a layer of dacquoise in the tart shell over the Coffee Ganache. Top with a layer of the Feuilletine Crunch, then finish with the Banana Cremeux, just to the top of the tart shell. Refrigerate for at least 1 hour.
- Unmold the Hazelnut Mousse and spray with dark chocolate velvet spray.
- Place the mousse centered on top of tart and surround with Choux Choux Hazelnuts. Garnish with the White Chocolate Whipped Ganache, gold leaf and chocolate decorations.
All photos by Mike Prince
About Abigail Dahan
Chef Abby Dahan spent her formative years in Paris perfecting her pastry skills before working for a number of prestigious establishments, including The Ritz Carlton, Joel Robuchon at The Mansion, and Philadelphia’s Le Bec Fin. Chef Dahan was appointed pastry chef at Stephen Starr’s favored Parc Rittenhouse, a position she held for nearly 8 years, thanks to her expanding experience and reputation. Following her victory on Food Network’s Chopped “Sweets,” Dahan opened her own pastry school, The Bake School, where she teaches regular people how to bake like pros.