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A Barry Callebaut Brand
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  2. Chocolate Bar With Salted Caramel and Crispearls™

Hazelnut tart

Recipe

  1. Used Callebaut products
  2. Hazelnut crust

Used Callebaut products

Hazelnut crust

ingredients preparation
  • 195g
    butter
  • 1/2pod(s)
    Vanilla
  • 195g
    icing sugar

Mix the soft butter with powdered sugar and the vanilla beans. 

  • 84g
    egg white
  • 1g
    salt

Dissolve salt in the eggs white, then combine to the butter mixture. 

  • 150g
    hazelnut powder
  • 376g
    weak flour

Sieve and add. 

Roll out the dough to a 4 mm thickness and fit it in a tart pan. Bake at 165°C. Let the crust cool down, then fill with Doppia Nocciola filling. 

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