• Yolks 2 pieces
• Caster sugar 75g
• Unsalted butter 75g
• Plain Flour 100g
• Baking powder 5g
• Flaky salt 1 big pinch

Homemade Hazelnut chocolate spread
Yield: 1 x 18cm tart (plus some extra!)
Preparation time: 10 mins
Cooking time: N/a

• Hazelnut Praline paste 150g
• Milk Chocolate (41%) 20g
• Dark Chocolate (65%) 10g
• Vegetable Oil (canola) 20g

Milk Chocolate and Dark Chocolate ganache
Yield: 1 x 18cm tart (plus some extra!)
Preparation time: 10 mins
Cooking time: 5mins

• Cream 170g
• Milk 30g
• Milk Chocolate (41%) 130g
• Dark Chocolate (65%) 70g
• Unsalted butter 20g

Sable Breton
Whisk room temperature egg yolks and caster sugar.
Add soft creamy butter and emulsify using a whisk, and add the salt.
Add the flour and baking powder (previously sieved together) to the above mix using a spatula or hand scraper until dough is homogenized.
Roll 2/3 of the mix between 2 sheets of baking paper at 5mm thickness and cool in the fridge, when cold cut a ring of 18cm outside ring and 14cm inner ring, peel off the excess of dough and bake at 150°C between the rings for approximately 15 mins until light golden colour. Let the ring cool aside.
Roll 1/3 of dough to 2mm thickness between 2 baking paper, then set in fridge to set, brush the top of the dough with egg wash and put the precooked ring of Sable on top. Bake in a buttered 18cm cake ring at 150°C for approximately 20mins until the whole tart has a nice golden colour.
Cooldown the tart case.
Use leftovers of dough to do individual sable Breton for an afternoon tea.

Homemade Hazelnut chocolate spread
Melt chocolates on bain-marie to 40°C.
Add the soften hazelnut praline paste and the vegetable oil.
Cool for 30 mins in the fridge until firm.
Once the tart case has cool down fill up 1/3 of the centre with the spread.

Milk Chocolate and Dark Chocolate ganache
Bring cream and milk to simmer.
Pour onto the dark and milk chocolate and use either spatula or stick blender to create an emulsion, then add the butter and emulsify again.
Let it set in the fridge for 15-20mins thickens slightly and then pour on top of spread in the tart case to fill up in a light dome.
Set in fridge.

Finishing Touches
Decorate the tart with broken pieces of the roasted hazelnuts and skin of the Hazelnuts.