Nutella tartlet made with
– sweet pastry,
– praline crisp,
– nutella cream,
– a dome of nutella mousse,
– a Ferrero ball,
– brown velvet spray.
Materials used
– Micro-perforated silicone baking mat
– Silikomart Klassik ring tart silicone mould (6 cavities)
– Tartufino silikomart mould
– Micro-perforated strip
– Klassik 70mm Silikomart tart ring mould
– Brown velvet spray
Ingredients
Nutella mousse
✔50g cream
✔50g nutella
✔100g cream
✔2g gelatine
Crisp
✔40g milk chocolate
✔40g crêpes dentelles
✔20g nutella
✔20g hazelnut praline
Nutella cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1 g gelatine
✔20g nutella
Ferrero-style balls
✔Croustillant
✔Hazelnuts
✔Nutella
+
✔Milk chocolate
✔Chopped almonds
Sweet pastry
✔70 g soft butter
✔115 g flour
✔15 g hazelnut powder
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk
+Brown velvet spray
The recipe
For 5 tarts
Nutella mousse
✔50g cream
✔50g nutella
✔100g cream
✔2g gelatine
In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the 50g of liquid cream and the 50g of nutella. Mix well. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.
Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight.
Sweet pastry
✔70 g soft butter
✔115 g flour
✔15 g hazelnut powder
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then put in the fridge for at least 30 minutes. Line the rings with the pastry. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.
Crunchy
✔40g milk chocolate
✔40g crêpes dentelles
✔20g nutella
✔20g hazelnut praline
Melt the nutella in the microwave. Add the crumbled crêpes dentelles and hazelnut praline. Mix gently. Spread over the base of the tartlets.
Ferrero balls
✔Croustillant
✔Hazelnuts
✔Nutella
Using the remaining crumble, line the base of 5 cavities in the Tartufino silikomart mould. Pour in some nutella and then insert a hazelnut. Place in the freezer.
Nutella cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1 g gelatine
✔20g nutella
Pour the liquid cream into a saucepan and bring to the boil. In a bowl, mix the egg yolk and caster sugar. Pour over the hot cream. Return the mixture to the saucepan and continue cooking, stirring constantly, without exceeding 83°C. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and the nutella. Mix well. Allow to cool before filling the tartlets. Place in the fridge until the cream has completely cooled.
Remove the Nutella domes from the freezer, unmould and immediately apply the brown velvet spray. Place the dome on the tartlet.
Remove the Ferrero balls from the freezer. Melt some milk chocolate in the microwave with some neutral oil and chopped almonds. Using a small wooden skewer, dip the balls into the chocolate. Leave the chocolate to harden before placing them on the tartlets.
I put a little gold leaf on top.
