Coffee, caramel & hazelnut tart

Before getting to the Christmas recipes, I still have a few autumn recipes to share with you, starting with this delicious coffee, caramel, and hazelnut tart (of course, you can replace the hazelnut with the nut of your choice, and the coffee with vanilla if you wish). It takes a bit of preparation time, but it's worth it 😉
 
Equipment:
De Buyer Fluted Tart Ring
Whisk
Rolling pin
Perforated baking tray
Piping bags
Saint Honoré piping tip by De Buyer

Ingredients:
I used hazelnut powder and coffee beans from Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliated).
I used Ivoire chocolate from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliated).



Preparation time: 1h30 + cooling + 25 minutes of baking
For a 20cm tart:

 Coffee whipped ganache:
 
 2g of gelatin
 285g of heavy cream
 More cream to complete the weight
 30g of coffee beans
 60g of white Ivoire chocolate
 
 Rehydrate the gelatin in a bowl of cold water.
 Heat the cream with the crushed coffee beans.
 
 
 
 Cover the pan with plastic wrap and let it infuse for about 40 minutes. Then, strain the mixture and add enough cream to return to 285g. Heat the cream again, add the rehydrated and wrung-out gelatin, mix well, and pour over the white chocolate. Blend to obtain a smooth and shiny ganache, then cover with plastic wrap.
 
 
 
 Refrigerate for at least 6 hours, preferably overnight.
 
 Sweet dough:

 60g of softened butter
 90g of powdered sugar
 30g of hazelnut powder
 A pinch of salt
 1 egg
 160g of flour
 50g of cornstarch
 
 Mix the softened butter with the powdered sugar and hazelnut powder.
 
 
 
 
 Add the salt, then emulsify with the egg.
 
 
 
 Incorporate the flour and cornstarch. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
 
 
 
 Then, roll it out to 2mm thickness and line a 20cm tart ring. Place the dough in the freezer for 15 minutes.
 
 
 
 Hazelnut cream:

 50g of softened butter
 50g of powdered sugar
 50g of hazelnut powder
 1 egg
 50g of hazelnut praline
 10g of cornstarch
 
 Mix all the ingredients until you get a smooth cream.
 
 
 
 Spread the hazelnut cream in the tart shell, then bake in a preheated oven at 180°C for 20 to 25 minutes. Let cool.
 
 
 
 Salted butter caramel:

 150g of granulated sugar
 120g of heavy cream
 40g of salted butter
 
 Prepare a dry caramel with the sugar.
 
 
 
 Meanwhile, heat the cream. When the caramel has a nice amber color, deglaze with the cream and mix well. Then add the butter cut into small pieces. When the caramel is smooth (if necessary, blend it with an immersion blender), refrigerate it until it is well chilled.
 
 
 
 
 Assembly:

 50g of roasted hazelnuts, coarsely chopped 
 A few half-roasted hazelnuts

 When the caramel is well chilled, take about 2 tablespoons and put this small amount back in the fridge. 
 Beat the rest with a mixer until the caramel becomes aerated and lightened, for a few minutes. 
 
 
 
 Spread the whipped caramel on the cooled tart shell, then add the chopped hazelnuts. 
 
 
 
 
 Then, whip the coffee ganache to get a whipped cream-like texture. 
 
 
 
 Put it in a piping bag fitted with a Saint Honoré tip.
 Pipe the remaining caramel in the center of the tart, pipe the whipped ganache around the entire surface of the tart, and add half-hazelnuts around the edges before enjoying!