Loading...
Le Cordon Bleu News, 03/30/2012
“Kimy” chocolate and hazelnut tartlets
Print this page
Recipe

Share:  Facebook Twitter More...

About this recipe

It’s almost the Easter holidays! Now is the perfect time to have a go at making a pastry recipe. Why not try this one using the season’s star ingredient, chocolate?

Recipe - “kimy” chocolate and hazelnut tartlets

Serves: 6

In this recipe:

  • Sweet pastry dough
  • Caramelized hazelnuts
  • Dark “couverture” chocolate
  • Small candy Easter eggs

 

Ingredients

Sweet pastry dough
120 g butter
2 g salt
75 g powdered sugar
25 g ground almonds
½ tsp vanilla sugar
1 eggs
200 g flour
Caramelized hazelnuts
250 g skinned hazelnuts
125 g sugar
25 ml water
Chocolate ganache
50 ml milk
100 g butter
200 g dark “couverture” chocolate 70 %
1 egg
3 egg yolks
50 g sugar
Decoration
1 packet small candy Easter eggs

Return to top


Method

  1. Sweet pastry dough: Soften the butter with the salt. Add the powdered sugar, ground almonds and vanilla sugar. Mix well and pour in the eggs, mixing quickly. Add the flour and combine without kneading the dough. Flatten the dough, wrap it in plastic film and place in the refrigerator for 2 hours.
  2. Preheat the oven to 180 °C. Roll out the dough to 3 mm thick and cut 6 x 14 cm diameter disks. Line the tart molds with the disks of dough and blind bake for 15 minutes. Remove from the oven but do not turn the oven off.
  3. Caramelized hazelnuts: Oil a baking sheet. Toast the warm hazelnuts in an oven preheated to 180 °C for 5 -10 minutes. Remove from the oven but do not turn the oven off. Place the sugar and water in a pan and cook until a pale golden caramel is obtained. Tip the hazelnuts into the caramel and mix to combine. Pour the mixture onto the oiled baking sheet, leave to cool and chop into pieces with a knife. Divide caramelized hazelnuts between the blind baked tartlets.
  4. Chocolate ganache: Melt the chocolate, heat the milk and butter together and pour over the melted chocolate while whisking. Blanch the egg, yolks and sugar, then mix into the ganache. Pour into the tartlets. Bake at 180 °C for 5 minutes. Leave to cool.
  5. To serve: Decorate with a few candy Easter eggs.

Return to top


Find out more...

More recipes

Quick Links

Back Bookmark and Share
 
 
Loading...