Benoit
Leger, Francois
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La Belle Cuisine - More Chocolate Treats

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"To cook is to create. And to create well...is an act of integrity, and faith."

François Payard's Hazelnut Tart with Chocolate Chantilly Cream

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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Hazelnut Tart with Chocolate Chantilly Cream
Simply Sensational Desserts
by François Payard, 1999, Broadway Books

“If you are looking for an alternative to pecan pie, this is a great one. Trying to
come up with an alternative a few years ago, I was playing with hazelnuts, milk chocolate and caramel, which is a great combination, but rather dense. Ice cream
as an accompaniment didn’t seem to be the answer, and then I thought of chocolate chantilly. This simple combination of melted chocolate and whipping cream adds creaminess on top of the chewy tart, and flavor too, making this very special.”

Makes 6 to 8 servings

Special equipment: Pastry bag fitted with a 3/8-inch plain tip (such as Ateco #4)

Tart:
1 1/2 cups (213 grams) unblanched hazelnuts, toasted and skinned
1 1/2 ounces (42 grams) milk chocolate, finely chopped
1 tablespoon plus 1 teaspoon (28 grams) honey
1/3 cup (67 grams) sugar
1 tablespoon plus 1 teaspoon (26 grams) light corn syrup
Pinch of salt
1/4 cup plus 2 tablespoons (87 grams) heavy cream
One 9 1/2-inch tart shell made from Sweet Tart Dough, prebaked

Chocolate Chantilly:
5 ounces (142 grams) milk chocolate, chopped
1/2 cup plus 2 tablespoons (145 grams) heavy cream, well chilled

Garnish:
Milk chocolate curls

1. Make the tart: Combine the hazelnuts, milk chocolate, and honey in a medium bowl; set aside.
2. Combine the sugar, corn syrup, and salt in a medium heavy saucepan.
Cook over medium-high heat, stirring, until the sugar dissolves. Boil
without stirring until the caramel turns a golden amber color, 5 to 7
minutes. Immediately remove the pan from the heat and slowly add the
cream. (Stand back – the caramel will bubble up and may splatter a bit.)
Stir with a wooden spoon, then set the pan over low heat and cook,
stirring, until completely smooth.
3. Pour the hot caramel into the bowl containing the hazelnuts and stir to combine well. Scrape the nut mixture into the tart shell and let it cool.
The tart can be made to this point up to 2 days in advance and stored in
the refrigerator.
4. Make the chocolate chantilly:  Up to 3 hours before serving, fill a large saucepan one-third full with water and bring just to a simmer. Place the chocolate in a bowl, set it over barely simmering water, and heat, stirring constantly, until melted and smooth.
5. In the bowl of an electric mixer, beat the cream on high speed until stiff peaks just begin to form. Gently fold in the warm melted chocolate just
until combined.
6. Garnish the tart:  Fill a pastry bag fitted with a 3/8-inch plain tip with the chocolate chantilly. Pipe the cream in a spiral starting at the outside edge and working toward the center, covering the tart completely. Garnish the center
of the tart with milk chocolate curls. Refrigerate until ready to serve. Let the
tart stand at room temperature for 20 minutes before serving.
 

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