Ingredients

Group 1
Ingredient
KG
Weight (%)
APITO BISCUIT MIX
0.250
100
Butter
0.075
50
FINO MALT BASE
0.008
50
Total Weight: 0.333
Group 2
Ingredient
KG
Weight (%)
BAKELS HAZELNUT TRUFFLE
0.080
100
Desiccated Coconut
0.024
30
Coconut Milk
0.024
30
Total Weight: 0.128
Group 3
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.240
100
Heavy whipping cream
0.180
75
Total Weight: 0.420
Group 4
Ingredient
KG
Weight (%)
Cremess Superior
0.150
100
Cold water
0.120
80
Coco-Hazelnut Mixture
0.023
15
Candied Walnut (crushed)
0.015
10
Total Weight: 0.308

Method

How to do it:

1. Preheat oven to 180°C.
2. Prepare the tart mold (group 1 ingredients). In a mixing bowl, using a paddle attachment, mix together Biscuit Mix, butter and Fino Malt on low speed for 30 seconds. Switch to medium speed and continue mixing for 1-3 minutes just until the dough is manageable to handle. Do not overmix.
3. Dust the table with cake flour and roll out the dough thinly. Transfer the dough onto a greased pan. Flatten the dough until the dough is formed on the pan. Dock holes.
4. Bake at 180°C for 15-20 minutes. Allow the tart mold to slightly cool in the pan. Transfer after 10-15 minutes and allow cooling. Set aside.
5. Prepare the filling (group 2 ingredients). In a clean bowl, mix together Bakels Hazelnut Truffle, desiccated coconut and coconut milk. Save a portion as topping (Coco-Hazelnut Mixture*). Set aside.
6. Prepare the ganache (group 3 ingredients). In a pot, bring to boil heavy whipping cream. Once boiling, pour over NT Dark Chocolate and mix until chocolate is dissolved.
7. Assemble the tart. Pour chocolate ganache on tart mold (approximately 85-90 grams). Allow to slightly set. Spread Coco-Hazelnut Filling (approximately 50-60 grams). Pour another layer of chocolate ganache on top of the Coco-Hazelnut Filling. Allow to set.
8. Prepare topping (group 4 ingredients). In a clean mixing bowl, whisk together Cremess Superior and cold water on low speed for 30 seconds. Switch to high speed and mix for 3-5 minutes. Fold in CocoHazelnut Mixture and crushed Candied Walnuts*.
9. Pipe the topping on top of the ganache. Decorate as desired. Best if served chilled.

Yield

2 tarts (3.5” x 9.5”)

Ingredients

Group 1
Ingredient
KG
Weight (%)
APITO BISCUIT MIX
0.250
100
Butter
0.075
50
FINO MALT BASE
0.008
50
Total Weight: 0.333
Group 2
Ingredient
KG
Weight (%)
BAKELS HAZELNUT TRUFFLE
0.080
100
Desiccated Coconut
0.024
30
Coconut Milk
0.024
30
Total Weight: 0.128
Group 3
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.240
100
Heavy whipping cream
0.180
75
Total Weight: 0.420
Group 4
Ingredient
KG
Weight (%)
Cremess Superior
0.150
100
Cold water
0.120
80
Coco-Hazelnut Mixture
0.023
15
Candied Walnut (crushed)
0.015
10
Total Weight: 0.308

Method

How to do it:

1. Preheat oven to 180°C.
2. Prepare the tart mold (group 1 ingredients). In a mixing bowl, using a paddle attachment, mix together Biscuit Mix, butter and Fino Malt on low speed for 30 seconds. Switch to medium speed and continue mixing for 1-3 minutes just until the dough is manageable to handle. Do not overmix.
3. Dust the table with cake flour and roll out the dough thinly. Transfer the dough onto a greased pan. Flatten the dough until the dough is formed on the pan. Dock holes.
4. Bake at 180°C for 15-20 minutes. Allow the tart mold to slightly cool in the pan. Transfer after 10-15 minutes and allow cooling. Set aside.
5. Prepare the filling (group 2 ingredients). In a clean bowl, mix together Bakels Hazelnut Truffle, desiccated coconut and coconut milk. Save a portion as topping (Coco-Hazelnut Mixture*). Set aside.
6. Prepare the ganache (group 3 ingredients). In a pot, bring to boil heavy whipping cream. Once boiling, pour over NT Dark Chocolate and mix until chocolate is dissolved.
7. Assemble the tart. Pour chocolate ganache on tart mold (approximately 85-90 grams). Allow to slightly set. Spread Coco-Hazelnut Filling (approximately 50-60 grams). Pour another layer of chocolate ganache on top of the Coco-Hazelnut Filling. Allow to set.
8. Prepare topping (group 4 ingredients). In a clean mixing bowl, whisk together Cremess Superior and cold water on low speed for 30 seconds. Switch to high speed and mix for 3-5 minutes. Fold in CocoHazelnut Mixture and crushed Candied Walnuts*.
9. Pipe the topping on top of the ganache. Decorate as desired. Best if served chilled.

Display Conditions

Display Conditions

Chilled

Category

Category

Pastries, Tart

Finished Product

Finished Product

Tart

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