Hazelnut and Almond Paste, Pear and Hazelnut Tart Recipe

Ingredients

• 225 g unsalted butter
• 90 g + 45 g icing sugar
• 50 g ground hazelnuts
• 50 g ground almonds
• 2 g salt
• 75 g eggs
• 300 g soft flour

• 250 g unsalted butter
• 250 g caster sugar
• 250 g eggs
• 125 g ground almonds
• 125 g ground hazelnuts
• 30 g plain flour (T55)
• 20 g cocoa powder

• Sauce Angalise
• 125 g milk
• 35 g whipping cream
• 30 g egg yolk
• 30 g sugar
• 120 g Saint Domingue
• 40 Java
• 140 Praline

Hazelnut and Almond Paste
1. Put the butter into a mixing bowl and beat until smooth and soft, add in the icing sugar and mix.
2. Gradually add in the eggs.
3. Sieve the flour, salt, remaining 45 g of icing sugar and mixed nuts together.
4. Add into the butter mix and make sure it is a smooth homogenous mass.
5. Shape it into a block, cling film and rest in the fridge.
Hazelnut and Chocolate Frangipane
6. Cream the butter and caster sugar together.
7. Gradually add in the beaten eggs.
8. Sieve the cocoa powder and flour together.
9. Fold all the dry ingredients into the butter mix.
Chocolate and Praline Cremeux
10. Bring the milk and cream to the boil.
11. Mix the egg yolks and sugar together until light in colour.
12. Add half of the boiling liquide to the eggs and sugar and whisk until smooth.
13. Return to the pan and cook out to between 82°C and 84°C.
14. Place the chocolate and praline into a bowl and strain the hot Sauce Anglaise over the top.
15. Mix until smooth.
Poire Williams Creme Chantilly
16. Whisk all of the ingredients together until light and fluffy and then place into the fridge.
Pear and Lemon Jelly
17. Bring the pear purée and lemon juice to the boil.
18. Mix the agar agar and sugar together and then rain into the boiling liquid.
19. Whisk and cook out.
20. Pour out onto a flat tray and allow to cool.
21. Roll out the pastry to 3 mm thick and line the tart ring allow to rest for 30 minutes.
22. Pipe in the frangipan and then arrange the pears on top.
23. Place on a baking tray and bake for 15/20 mins at 170°C. Cool.
24. Place a disk of jelly on top then pipe a spiral of cremeux.
To Decorate
25. Place a disk of chocolate on top, Add on quenelle of chantilly cream.
26. Garnish with a poached pear, gold leaf, hazelnut and chocolate curl.