More Great Recipes: Tart

Gianduja (Chocolate Hazelnut) Tartlettes

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Serves | Prep Time | Cook Time

Why I Love This Recipe

(Recipe from Peter Kump's / Nick Malgieri)

Ingredients You'll Need

1 recipe Pate Sucree, Chocolat-noisette
10 oz good quality semisweet chocolate, chopped
4 oz heavy cream
4 oz unsalted butter
3 oz praline paste


Bring cream to boil, remove from heat, stir in chocolate.

Strain mixture into bowl and allow to cool to room temp.

Beat butter & praline paste (using paddle attachment on mixer) on medium speed until light & soft.

Beat in ganache all at once, continue beating til light.

If the ganache is too thin, chill for a few minutes and rewhip by hand.


Pipe rosette of ganache into each shell.

Top each rosette with a chocolate decoration or whole roasted hazelnut.

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