Bahibé milk chocolate, hazelnut and berries tart

by Chiara

It’s September and I’m not ready to say goodbye to summer. I think this is the best season ‘cause there’s a fantastic selection of fresh fruits and I just know I’m really gonna miss that.
I’ll have to think about some new fall desserts to share with you in the coming weeks, but for today, I want to divide with you this milk chocolate, hazelnut and berries tart.
I’m very addicted to chocolate and, in my humble opinion, Valrhona chocolate is the perfect choice for your chocolate cravings.
I chose to use Bahibé milk chocolate to make a very silky and chewy ganache for filling the egg-free but buttery and flaky chocolate hazelnut pastry crust. The fruity and nutty scents of this rich and slightly sweet milk chocolate pair divinely with the ultra-moist Manjari dark chocolate and hazelnut financier and with the colorful and fresh berries topping, which says summer for sure!

These, in summary, the ingredients you will have to prepare:

  • Egg-free chocolate and hazelnut shortcrust pastry
  • Manjari 64% dark chocolate financier with crunchy hazelnuts
  • Bahibé 46% milk chocolate ganache
  • Berries topping and Dulcey 32% white chocolate small squares

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Bahibé milk chocolate, hazelnut and berries tart

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Serves: 8-10
Nutrition facts: 200 calories 20 grams fat

Ingredients

Egg-free chocolate and hazelnut shortcrust pastry
110 g butter, cold and cubed
180 g type 2 whole wheat flour (150-180W)
20 g cocoa powder 22-24%
110 g icing sugar
40 g toasted hazelnuts flour
60 g potato starch
3 g (¾ tsp) Maldon salt
5 g (1 tsp) vanilla powder
45 g almond milk, unsweetened and cold

Dark chocolate and hazelnut financier
125 g Manjari 64% dark chocolate
125 g heavy cream 35% fat content
50 g butter
40 g icing sugar
33 g cornstarch
50 g hazelnut flour
1,25 g (¼ tsp) Maldon salt
100 g egg whites, to room temperature
56 g whole toasted hazelnuts, skinned

Bahibé 46% milk chocolate ganache
200 g heavy cream 35% fat content
320 g Bahibé 46% milk chocolate
66 g soft butter, to room temperature
30 g acacia honey
30 g glucose syrup

Assembly and decoration 
berries (blueberries, blackberries, aronia berries, raspberries, strawberries, red currants and gooseberries)
edible flowers and microgreens
Dulcey 32% caramelized white chocolate small squares

Instructions

Egg-free chocolate and hazelnut shortcrust pastry

  1. In the bowl of a freestanding mixer fitted with paddle attachment combine together butter, whole wheat flour, cocoa powder, icing sugar, hazelnuts flour, potato starch, vanilla powder and salt and work until the mix resembles fine breadcrumbs.
  2. Add the almond milk to the mix of flour-butter and work until the dough comes together.
  3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Place in the fridge overnight.
  4. Line a perforated baking tray with perforated silicone mat and a greased 23 x 3,5 cm perforated tart ring.
  5. Roll out the sablée to a thickness of 3/4mm and line the tart ring. Prick the pastry all over with a fork, put in the fridge for 15 min or in the freezer for 30 min. In the meantime, preheat the oven to 160°C (ventilation mode).
  6. Pre-bake the tart to 160°C for 15 minutes, until the edges of the sablée begin to retreat from the ring. Remove from oven and allow to cool down, without removing the tart ring. Make the financier.

Dark chocolate and hazelnut financier

  1. Melt the dark chocolate in the microwave to 50°C. Heat the heavy cream in the microwave without boiling and pour over the melted chocolate in three times. Stir vigorously with a rubber spatula to obtain a smooth and glossy ganache. Allow to cool down.
  2. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color (about 6-7 minutes). When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool down to 45 ̊C.
  3. In a bowl sift together the icing sugar and the cornstarch. Add the hazelnuts flour and salt and mix by hand with a fine whisk. Add the egg whites and mix again until obtain a creamy, homogeneous batter.
  4. Add the lukewarm ganache and combine well. Add the Beurre Noisette and mix until fully incorporated.
  5. Transfer 300 g of the financier into the pre-baked tart, without reaching the top of the sablée and ensuring to leave a gap for the ganache. Lay uniformly the halved hazelnuts on top of the financier and press them gently and slightly down. Bake in the ventilation oven to 160°C for 15 minutes, until the financier is puffy and firm.
  6. Remove from oven and allow to cool down completely before removing the tart ring.

Bahibé 46% milk chocolate ganache

  1. Heat together the heavy cream with the glucose syrup and the acacia honey in the microwave without boiling. Melt the milk chocolate to 45°C in the microwave too.
  2. Pour the hot cream over the chocolate in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  3. Pour the ganache into a mixing glass or a measuring cup and mix with the hand blender to obtain the best and most silky smooth consistency and without adding air bubbles.
  4. Add gradually the butter and emulsify once more.
  5. Pour the ganache over the financier and chill in the fridge for about 3h.

Assembly and decoration

  1. For the Dulcey 32% caramelized white chocolate small squares, you need to temper the chocolate. Temper Dulcey chocolate by the seeding or tabling method. I always use the second method. When working with Dulcey, heat it to 45°C and cool to 26-27°C, and once tempered work with it at 28-29°C.
  2. Pour ⅔ of the melted chocolate onto a marble pastry board or a cooling table and move it around with a large metal scraper and a palette knife. Once cooled (26-27°C), return it to the bowl to combine the chocolate that’s at 26-27°C with the chocolate retained at 45°C. This will bring the Dulcey to working temperature (28-29°C). In short, the tempered Dulcey is added to the untempered Dulcey and mixed in thoroughly, until the temperature of the chocolate is completely uniform. If the temperature is still too high, a small quantity of the chocolate must be reprocessed on the cooling table or stone surface until the temperature reaches 28-29°C. If the temperature is slightly lower, heat it in the microwave for a few seconds until the temperature reaches 28-29°C.
  3. Pour a line of Dulcey chocolate on one edge of the sheet (on the left side, for example). Place another guitar sheet on top and use a teflon rolling pin or a PVC pipe to roll out the chocolate to the other end of the sheet (on the right side, for example). Roll out the chocolate in a thin and even layer. Allow it to set for a moment, then cut out some small squares with a 3x3 cm Exoglass square cutter.
  4. Roll the sheet around a PVC pipe (4 cm wide), starting from a corner of the guitar sheet. Secure with sticky tape and allow to set completely at room temperature. Peel the guitar sheets off the garnishes and store them in an opaque airtight container at room temperature and out of the light.
  5. Decorate the tart with berries, Dulcey small squares, edible flowers and microgreens.

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