Tartlets with milk ganache, hazelnut praline and cocoa nibs

Don’t blame me, but I couldn’t resist posting this delight to you during lockdown. I had talked about it several times in facebook live, and here is the promised recipe. So yes, you will surely miss the grué, because we don’t all have it in the cupboard, but you can replace it with roasted and chopped almonds or hazelnuts, even if the grué gives an incredible result and you can find beans quite easily in the organic stores. The result is ultra-crisp, moist and crunchy tarts with milk ganache and hazelnut praline…

Recette TARTELETTES GANACHE LACTÉE, PRALINÉ NOISETTES ET GRUÉ DE CACAO pour 8 tartelettes

Sweetened hazelnut paste:

210g of flour
125g of cold soft butter
35g of powdered sugar
50g of hazelnut powder
50g of egg

Gilding :

1 egg yolk
10g of liquid cream

Forage:

160g of homemade praline with 65% hazelnuts recipe HERE but with 65% dried fruit
300g of milk chocolate (44% cocoa)
150g of full cream
60g of soft butter
150g of cocoa nibs

Instructions :

For the dough: put all the ingredients except the egg in the bowl of your food processor or in a container.

Mix with the sheet or with your fingertips until you have a powder.

Add the egg and mix again until the dough is homogeneous, without insisting.

Flatten the dough and place it in a cool place in cling film.

Garnish tartlet circles like in my recipe HERE!

Mix the egg yolk with the cream and brush the gilding around the outside and around the edge of the top. Return to the oven for 10 minutes to colour.

This gilding step is not mandatory.

Pour 20g of praline (or more) into the pie shells.

Put in the fridge or even the freezer to harden the praline. For the ganache, melt the milk chocolate, butter and cream together in a microwave oven in 30 second increments, or heat the butter and cream together in a saucepan, when it simmers, pour over the chocolate. I used homemade 44% cocoa milk chocolate here. Homemade because I made it from the bean to the bar. This is the subject of my book, which I will present better by the end of the lockdown.

Mix well, the ganache is ready. I don’t take any more precautions than that and the result is perfect!

Pour over the tarts.

Put in the refrigerator.

This is the cocoa nib. I took the grits I made, roasting my beans (which are the same as for milk chocolate) by peeling and crushing them. Of course, you can find ready-made ones. This adds a very crunchy, non-sweet touch. You can also use roasted and crushed hazelnuts or almonds instead.

Pour the grué or hazelnuts into a container or a plate.