Steps for the Hazelnut Frangipane Tart

• To make this hazelnut frangipane tart, start by preparing the shortcrust pastry. You can knead the pastry in any kitchen robot, but for convenience, I used the stand mixer. First, attach the paddle (K), add cold butter pieces to the mixer bowl along with powdered sugar, sifted flour with a pinch of salt, vanilla, grated lemon zest, and start the machine at speed 2 for a few minutes. Then add the egg and egg yolk and mix again for a few minutes until you get a smooth and homogeneous dough. Pour the obtained mixture onto a sheet of parchment paper and using another sheet of parchment paper along with a rolling pin, roll out a 1/8 inch thick sheet. Place in the fridge to firm up for 2 hours. Butter and flour a 9-10 inch tart pan, or if using the famous perforated tart ring, there’s no need to grease it. I used this latter one. Retrieve the mixture from the fridge and slice the base using the ring’s circumference, leaving the pastry inside. With the remaining pastry, cut strips to line the ring’s edges. Be very careful, when lining the ring, the dough should be cold, if it warms up, just put it back in the fridge for a few minutes. Use your fingers to adhere the strips of pastry well along the base’s edges, then cut off the excess with a knife. Once everything is ready, place it in the freezer for two hours. If using a common tart pan, just line it traditionally. Place it also in the freezer.

  

• Place the soft butter and powdered sugar in a bowl and whisk with electric whisks until a nice creamy and frothy mixture is obtained. Add the egg and continue to whisk. Finally, pour in the hazelnut flour and rum and mix carefully, obtaining a homogeneous and frothy mixture.

  

• Retrieve the tart from the fridge, spread a layer of strawberry or raspberry jam on the pastry base, and bake in a static hot oven at 340°F for 20 minutes. Retrieve the pan from the oven, place the layer of hazelnut frangipane cream, and level it well. Put it back in the oven at 320°F for 25 minutes. Bake the tart and let it completely cool.

  

• In a small saucepan, heat the cream, then add the dark chocolate pieces or chopped and mix with a spatula until you get a nice shiny ganache. Let it cool at room temperature for about ten minutes or until the glaze reaches a temperature of 95°F.

  

• Retrieve the tart, carefully unmold it and place it on a serving plate. Glaze the surface with chocolate glaze and chopped hazelnuts.

  

• I hope you like my latest recipe, see you next time friends.

  
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