Cakes and Tarts
24 x 2,75"
High
INGREDIENTS
An original recipe by l'École Valrhona
Hazelnut Pâte Sablé
- 240g butter
- 4g salt
- 165g confectioner's sugar
- 55g hazelnut flour (or almond flour)
- 100g eggs
- 120g all-purpose flour
- 350g all-purpose flour
INSTRUCTIONS
Hazelnut Pâte Sablé
- Mix the softener butter with the salt, confectioner's sugar, hazelnut flour, eggs, and the smaller quantity of flour. Do not over mix!
- As soon as the mixture is evenly combined, add the remaining flour very rapidly.
- Set aside in the refrigerator overnight.
- Bake at 160°C/320°F.
Dulcey Ganache
- Proceed as with a classic ganache: bring the cream to a boil with the sugar and gradually pour onto the melted Dulcey 35% Blond Chocolate to make an emulsion.
- Finish adding the cream and mix with a hand blender to perfect the emulsion.
ASSEMBLY & FINISHING
Top of Form
- Make the tart shells and bake at 160°C/320°F until nicely golden.
- Pour the ganache at 28-29°C/82-83°F into the pastry shells and leave to set at 17°C/63 °F.
- To finish decorating the tarts, temper some Dulcey 32% Blond Chocolate and use a little oil to stick some acetate dipping sheets onto some very flat baking sheets.
- Pour on a small quantity of chocolate and immediately cover with a second sheet. Use a rolling pin to spread out the chocolate, pushing it out towards the edges and checking the thickness. Before it sets completely, use the back of a knife to cut out different sized rectangles, rolling them around the rolling pin.
- Leave to set at 17°C/63 °F.
Arrange a curved rectangle of Dulcey 32% Blond Chocolate on each tartlet.
What is Dulcey chocolate?
Dulcey is Valrhona's blond chocolate known for its caramelized milk, biscuit, and toasted butter flavors with a creamy texture.
Why is this tart considered high difficulty?
The recipe requires advanced pastry techniques, including pâte sablée preparation, ganache emulsification, chocolate tempering, and decorative finishing.
Can I use almond flour instead of hazelnut flour?
Yes. The recipe specifically allows almond flour as an alternative to hazelnut flour in the pâte sablée.
How do I know when the tart shell is fully baked?
The shell should be evenly golden brown and crisp before the ganache is added.
Why is the ganache poured at 28–29°C (82–83°F)?
This temperature ensures the ganache flows smoothly into the tart shell while setting with the proper texture and shine.
Can I prepare the tart in advance?
Yes. The tart can be made a day ahead and stored in a cool place or refrigerated until serving.
How should the finished Dulcey Chocolate Tart be stored?
Store the tart in a cool, dry place or refrigerate if necessary. Allow it to come to room temperature before serving for the best flavor and texture.
