Hazelnut & Passion fruit tartelette
- Andrea Petreri
- May 4
- 4 min read
Updated: May 6
Required recipes
It's recommended to have the tart shells ready before starting this recipe. They can be prepared even 1 week in advance and kept at room temperature in an airtight container.
Equipment
Tart ring. Here I'm using DeBuyer round ring tart ⌀ 6.5 cm
Round nozzle. Here I'm using ⌀ 14 mm
Star nozzle. Here I'm using ⌀ 14 mm
Day 1
Passion fruit gel
The process is the same as the berries gel, with passion fruit puree replacing the berries and the recommendation to add some vanilla seeds to the puree to enrich the flavor. Note that you can get the passion fruit puree either by obtaining it from the fresh fruit or from the frozen ones. In the case of frozen passion fruit, you can proceed to extract the puree as described for the preparation of the berries (water bath on low heat).
Once the gel is ready, keep some in a small squeeze bottle for the top decoration and freeze the rest in the shape of thin discs. This last step is optional, as you can pipe the gel inside the tart. However, depending on the texture of the gel, it might be more convenient to have it frozen.
Hazelnut caramel
60g Heavy cream 35% fat
20g Whole milk
12g Glucose syrup (1)
24g Sugar
26g Glucose syrup (2)
16g Butter
75g Hazelnut paste
q.s. Fleur de sel
q.s. Vanilla beans
1. In a saucepan, heat the heavy cream, milk, glucose (1) and vanilla
2. In another saucepan, heat the sugar and glucose (2) to a temperature of 185°C, then deglaze with the heated cream mixture while stirring constantly
3. Heat to a temperature of 105°C, then remove from the heat
4. When the caramel reaches 70°C, add the butter with fleur de sel and blend. Optionally add some other milk to adjust the texture.
5. Combine the caramel with the hazelnut paste and let it set in the fridge.
Whipped hazelnut ganache
45g Heavy cream 35% fat (1)
20g Whole milk
45g Pure hazelnut paste
1 Gelatine sheet (platinum 250 bloom, 1 sheet = 1.75g)
50g White chocolate
105g Cold heavy cream 35% fat (2)
Soak the gelatine sheet in cold water until softened.
In a saucepan over low heat, combine the hazelnut paste, milk, and heavy cream (1).
Once the mixture is warm, add the white chocolate and the softened gelatine. Stir until the chocolate melts and the gelatine dissolves.
Gradually pour in the cold heavy cream (2) and blend with a hand blender until combined. Be careful not to overblend (you don't need to emulsify at this stage).
Transfer the mixture to a container and refrigerate overnight until firm.
Dark chocolate crémeux
250g Whole milk
100g Heavy cream (35% fat)
20g Icing sugar - Granulated sugar can be used but blending it is recommended for easier mixing with corn starch and to prevent sugar crystals from burning the egg yolk. If using granulated sugar, whisk it with the egg yolks until melted before adding starch and milk.
10g Corn or rice starch
2 Egg yolks
100g Dark chocolate (70% cocoa mass)
1 Empty vanilla pod (optional)
Add the empty vanilla pod to a saucepan along with the milk and heavy cream. Heat the mixture over low heat until it comes to a simmer.
While the milk is heating, combine the icing sugar and corn starch, then whisk them together with the egg yolks.
Once the milk and heavy cream mixture begins to simmer, gradually pour it into the egg yolk mixture while continuously whisking. Return the mixture to the saucepan and cook over low heat.
Whisk the mixture constantly until it thickens, then remove it from the heat.
Add the dark chocolate and whisk till fully incorporated, then add the mixture to a bowl and cover the surface with plastic wrap, ensuring it makes direct contact, and refrigerate for a few hours (or overnight) to set.
Day 2
Assembly
Whip the dark chocolate crémeux with a hand whisk until the texture is soft and homogeneous and keep it in a piping bag. Keep the piping bag in the fridge.
Whip the chilled hazelnut ganache with an electric mixer until it reaches medium peaks. Transfer it to a piping bag fitted with an adapter to switch between ⌀ 14mm round and star nozzles or into two piping bags (you can even use just one, depending on the pattern you want to get on the top of the tart.). Keep the piping bag(s) in the fridge.
Remove the hazelnut caramel from the fridge and let it soften, then put it in a piping bag and fill the tart shell with a thin layer of it.
Put the passion fruit gel disc into the tart and press gently.
Pipe the dark chocolate crémeux and adjust the level with a spatula so that it evenly fills the tart to the top.
Pipe the whipped hazelnut ganache on top. In my case, I alternated the star shape with the round all around the tart and used the star shape in the middle.
Use the squeeze bottle with the passion fruit gel to decorate the tart.
Optionally add golden leaves / flakes. In my case I'm also adding caramelized hazelnut for an extra crunch and better visual effect.
