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Raspberry & hazelnut tart or tartelette

Today we're making a delicious raspberry tart or tartelette. It's a hazelnut tartelette with frangipane, raspberry gel and a whipped hazelnut praline ganache.

The hazelnut tartelette

180 grams


30 grams

hazelnut powder

80 grams

icing sugar

110 grams


4 grams


30 grams

beaten egg

First pour the flour on your worktop and use the bowl to make a well in the middle. Then fill it with the hazelnut powder, the icing sugar, the butter, the salt and the beaten egg. Now mix this till it’s a nice dough. Then wrap it in plastic foil and let it rest in your fridge.

The ganache

100 grams


100 grams


40 grams



vanilla pod

Start by toasting the hazelnuts at 150 degrees Celsius for 15 minutes. Meanwhile mix the sugar with the water and let this caramelize on a medium heat. Once golden add the hazelnuts and while stirring caramelize till golden brown. Then pour it on a silicon sheet and let it cool down completely. After that transfer it into a blender, add the vanilla pod and blend this till completely smooth. This is going to take a couple of minutes.

180 grams of the praline

180 grams of cream

65 grams of milk

4 leaves or 6.6 grams of gelatin

200 grams of white chocolate

420 grams of cream

Once smooth weigh 180 grams of the praline in a saucepan together with the cream and the milk. Then soak the gelatin in cold water. Now bring the praline mixture to a boil and stir it to prevent it from burning. Then turn off the heat, dissolve your gelatin and add the white chocolate. Emulsify this with a hand blender. Now pour it into a bowl, add the cream and mix this for around 20 seconds till completely smooth. Then cover it and let it set in your fridge for at least 6 hours.

The raspberry gel

250 grams of raspberries

40 grams of sugar

80 grams of prosecco

3 grams of agar powder

Pour the raspberries in a measuring cub together with the sugar and the prosecco. Now blend this till smooth. Once smooth pass it through a fine sieve and use a ladle so you don’t waste a single drop. Mix 300 grams of the coulis with the agar powder and while stirring bring it to a boil. Now pour it into a bowl and let it cool down completely in your fridge. After that transfer it into a blender and blend it till smooth. Then transfer it into a piping bag and keep it in your fridge for later.

The frangipane

100 grams of hazelnut powder

100 grams of sugar

30 grams of flour

30 grams of butter

2 grams of salt

2 whole eggs

Mix the hazelnut powder with the sugar, the flour, the butter, the salt and the eggs. Mix this till smooth. Then transfer it into a piping bag and keep it out of the fridge for later.

How to finish the tartelette

After that dust your worktop with flour and roll out the dough till it’s around 3 millimeters thick. Then cut the dough with a baking ring and transfer it on a silicon sheet. Cut the remaining dough into thick lines. Cover the big baking ring with the dough and press it well. Now trim the top with the back off a knife or a pallet knife. Then press it on the dough circle. Now take a smaller ring and press the dough on the outside. Trim this as well and then press the ring in the middle of the big ring. Remove the dough on the inside and then let it set in your fridge for at least 30 minutes. After that bake it at 170 degrees Celsius for 15 minutes. Meanwhile separate 1 egg and mix the yolk with 20 grams of cream. Then take the tartelette and gently remove the baking rings. Now trim the side with a thin grater. Then add a thin layer of the egg yolk mixture using a brush and also add a thin layer of the hazelnut frangipane. Now press a couple of raspberries in the frangipane and bake it for another 15 minutes. Then let it cool down completely. Once cold add the raspberry gel on top and level it with a pallet knife. Then transfer the praline ganache into a mixing bowl and beat it for around 3 minutes till stiff peaks have formed. Now transfer it into a piping bag fitted with a drop shaped nozzle and pipe small lines on the inside of the tartelette. Then lay a couple of raspberries on the middle and pipe the remaining praline ganache on the outside. Then finally fill the raspberries with the raspberry gel.


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