Directions

• Chocolate base
• Combine together: soften butter, both types of sugar, salt and vanilla paste.
• Add all the dry ingredients and chopped chocolate.
• Transfer the ingredients on a worktop and keep spreading the dough using the palm of the hand until homogenous. Don’t overwork the dough.
• Take two pieces of baking parchment and place the dough between them.
• Roll the dough until it’s 3mm thick.
• Using the tart rings, cut two circles.
• Remove the excess and transfer onto a baking tray.
• Bake at 165C for 15min.
• Hazelnut praline
• Melt the butter and the milk chocolate separately at 45C. Feel free to do it in the microwave – the method doesn’t matter.
• In a mixing bowl combine: the hazelnut praline, hazelnut butter, melted butter and the milk chocolate. Mix until a uniform mixture is obtained.
• Add the crushed wafers.
• Pour the mixture over the chocolate base, cover with a cling film and leave it in the fridge to set.
• Chocolate ganache
• Melt the chocolate at 45C.
• Bring the cream to boil.
• Pour over the cream in the chocolate mixing vigorously.
• Check the temperature of the mixture. Once it reaches 40C, add the soft butter.
• Using an immersion blender, emulsify the ganache. It should be homogenous and shiny.
• Immediately pour the ganache over the tart. Refrigerate for at least 2h.
• Caramelised hazelnuts
• Preheat the oven to 165C. Line up a baking tray with a paper parchment, place the hazelnuts.
• Roast the nuts for 15min.
• Take them out of the oven and immediately put in a large-mesh sieve.
• Remove as many skins as possible, ideally all. Set the hazelnuts aside.
• Melt the icing sugar, until 190C and the colour has turned golden brown.
• Add the hazelnuts and coat them in the caramel.
• Take the pot off the heat. Add the butter and stir vigorously.
• Transfer the caramelised hazelnuts onto a lightly oiled baking tray and let them cool.
• Chocolate shards
• Read our introduction.