Hazelnut Vanilla Tart | Hazelnut Financier, Hazelnut Praline & Vanilla White Chocolate Ganache Tart
ฝัง
- เผยแพร่เมื่อ 12 ส.ค. 2023
- If you missed my first tart tutorial earlier this summer, make sure to check that out so you can learn about how to make these sucree dough tart shells! Click the link here for that video: • Pate Sucree & Lemon Ta...
This tart has three main components inside the tart shell: hazelnut financier (baked into the shell), hazelnut praline (piped on top of the financier), and vanilla whipped ganache (piped on top of the tart). You can adjust the amount of each that you add into your tart, depending on the flavors and textures that you would like to have more or less of, and then add any additional toppings or decorations that you like!
Note: I usually do not like to add a yield to my recipes because I find that everybody prefers drastically different amounts of fillings, ratios of fillings, sizes of tart shells, etc. Even if you make the exact same size of tart that I did, if your dough is thicker or thinner than mine, if you add more or less financier, want more or less cream, use a different piping tip, end up with a different texture, etc, you can end up with a different yield!
Just like any of my other recipes, if it is important for you to make the exact amount of a recipe for the yield you want, I recommend you calculate your own recipes and keep those notes for yourself as you bake in the future!
Thank you!
Hazelnut Financier:
105g Powdered Sugar
50g Cake Flour
1.5g Baking Powder
1g Salt
70g Hazelnut Flour
Vanilla to taste
75g Brown Butter
45g Honey
115g Egg Whites
1. First make your brown butter by bringing butter to a boil in a small saucepan and cooking until brown bits form in the bottom of the pan. Set the brown butter aside to cool.
2. Place all of the dry ingredients into your bowl and mix well.
3. Add the honey and egg whites into your dry ingredients and mix until thoroughly combined.
4. Stream the slightly cooled brown butter into your batter and mix until homogenous.
5. Transfer the batter into a container and refrigerate for at least 30 minutes before baking it.
6. Bake the financier inside your pre-baked tart shell. I used about 35g of financier per individual tart pan, and baked the financier at 350 F for about 20 minutes, or until lightly golden brown and baked through.
Vanilla Hazelnut Praline:
120g Hazelnuts
150g Sugar
1x Vanilla Pod or 1tsp vanilla paste
1. Roast the hazelnuts, and remove the skin if you prefer.
2. Create a dry caramel with your sugar.
3. Pour the dry caramel over the hazelnuts and vanilla. I recommend using a pre-scraped or whole vanilla pod, cut into pieces, but you can use whatever vanilla you prefer. If you are using vanilla paste or extract, you can wait to add it until you blend the nuts.
4. Allow the caramel to cool completely before you break up the hazelnuts and caramel and blend it into a paste using a food processor. If for some reason the praline isn't coming together, you can add a small amount of grapeseed or other neutral oil to help it emulsify.
Vanilla Whipped Ganache:
80g Cream # 1
2g Gold Gelatin
80g White Chocolate
Vanilla Paste to taste
180g Cream # 2
1. Bloom the gelatin in cold water.
2. Heat the first cream and vanilla to a scald.
3. Add the gelatin to the hot cream and pour it over the chocolate.
3. Emulsify the ganache with an immersion blender and continue blending as you add in the second cream.
4. Cover the ganache with plastic wrap and refrigerate for at least a few hours, or until the gelatin sets up.
5. Use a large whisk or mixer to whip the ganache to a medium or medium stiff peak. Pipe the ganache immediately after you whip it.
Note: Tarts need to be refrigerated after they are made if they aren't going to be eaten within a couple hours. These tarts are best consumed within two days, but are still edible within about four days if properly stored in the refrigerator. However the longer you wait to eat the tarts, the more the whipped ganache will dry out!
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...
I made them and it turned out really tasty🙃 thank you for sharing your knowledge and recipe🤝🏻. With the ingridents in your video I made 8 tarts with 7cm diameter😊😊
Very elegant!!!!!
Your video's are really nice man the way it's shot and everything. Hope to see you grow a lot. Looks amazing!
Waooo looks amazing 😊
Amazing recipe I will be making these soon 😩🤍🤍
It look so delicious. I would like to ask how many pieces can i get from this recipe?
Looks and sounds delicious! Want to give this recipe a try, but is there a substitute for gelatin? Or can we omit it all together?
You can try using a substitute, but I always use gelatin so I don’t have any recommendations for one, sorry!
Hi :) Looks amazing. I would like to make it as a one big tart- can you please let me know what should be the ring size? Thanks!
You can make whatever size tart you like! Usually large tarts are 5 to 8 inches across, but you can do what you prefer :)
Hi ! :) Can you please write how many tarts yo made and what was their size? I want to understand how to adjust
This may be a stupid question… but how well do these store? If I wanted to make them as a gift, do I need to deliver them same day? Do I have a few days? Beautiful video!
The details in the caramel especially my goodness I have messed up so many caramels! Lol
Soon as I sent that you answered the questions haha… thanks so much!!!
My financier batter turned out looking a bit grainy.. like from butter separation maybe. And it wasn’t as pourable as yours, more chunky. I mixed it for quite a while but didn’t want to overmix if that is a potential issue? Do I just need to keep mixing it until the butter emulsifies completely?
Hmm I’m not sure what the problem could be! Maybe your butter was on the cold side when you poured it in? Unless you are mixing for many minutes (more than 5-10) and it’s still not coming together, I think it is okay to continue mixing until it emulsifies!
Is the 75g of butter the initial quantity, or is it already the quantity of browned butter?
I want to try doing this recipe ! ,
can I please know how can I substitute bloom gelatin with powder gelatin ?
You can substitute the sheet gelatin for powdered gelatin (or gelatin mass) but you still need to bloom it!
@@MaddieBrehm thank you so much Maddie ✨
Hi, these tarts look delicious! How many tarts can we make with this recipe? Thanks :)
Thank you! It completely depends how large of a tart you make, how thick the shells are, how much filling you add, how much cream you want, what style you pipe the cream in etc!
@@MaddieBrehm thank you :D
@@MaddieBrehm Hi :) can you please share how many tarts to made with this recipe and what was their size?
Thanks! Can you please write how many tarts yo made and what was their size? I want to understand how to adjust
I’m not sure how many I made, sorry!
@@MaddieBrehm The truth is that your recipes look great, but the fact that you don't share measurements makes them impossible to prepare. For example, I want to make an 11-inch tart, how should I know how much to increase the quantities?
Tart tarifi var mı
Is the cream used whipping cream (also known as double cream)? I used regular cream and it wouldn't thicken up. Maybe not enough gelatin IDK
I just use whatever cream is in my local grocery store, so just regular cream I guess! I’m not sure what you mean by it not thickening - it does need to be whipped, so no matter what cream you use it should whip up just fine!
I added all my ingredients but it never got thick enough to pipe..stayed like a foamy milk. I had to use powdered gelatin as I couldn't find the sheets. I used just a tsp.
@@lorettamckane9412 It is a whipped ganache, so it does need several hours or possibly overnight to refrigerate, after which the ganache needs to be whipped. Only then will it be a consistency to pipe the ganache! If you try it again I would recommend letting the whipped ganache rest in your refrigerator overnight and really make sure you whip up a large enough quantity so that it is easy for your mixer to handle and whip properly!
Super medam
@MaddieBrehm The truth is that your recipes look great and I really want to try and make them, but the fact that you don't share measurements makes them impossible to prepare. For example, I want to make an 11-inch tart, how should I know how much to increase the quantities?
I can see that you are frustrated, but I am making and sharing these recipes for fun! Since I am not making these tarts to sell it is not important for me to keep track of exact quantities- and as I mentioned previously, every single person will make and prefer different quantities, shapes, sizes, ratios of fillings etc so I always tell folks to find what works best for them in their own kitchen as my yield may not be your yield anyway. I recommend you google search how much dough/filling you need for 11” tart and then compare them to my recipes if it is that important for you to have exactly the right quantity.