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Tart dough ingredients
- 300g of flour
- 100g of powdered sugar
- 1 pinch of salt
- 180g butter frozen
- 1 egg
- 1kg of frozen water
- 1 yolk diluted in 1K of water
Method
- In a bowl add the flour, powdered sugar, salt and frozen douter cut into cubes
- Grate the mixture in our hands and break the butter until the flour becomes yellow like wet sand. Add the egg, icy water and stir until our mixture is tied and have a rubber dough
- Wrap the dough in a transparent film and refrigerate for 1 hour. Remove the dough from the refrigerator and, after softened, open the dough with the rolling pin and put it on a oil paste. Wrap the dough to the rolling pin and transfer it to a dipped and floured mold of about 27 cm.
- Press the dough to stick to the walls of the mold and cut the dough to make it 2cm high.
- Bake in preheated oven at 160 degrees in the air for 30 minutes. Remove it with egg yolk and then bake for another 5 minutes.
- Remove from oven and allow 10-20 minutes to cool
Ingredients for the cream
- 230g of tassel -free hazelnuts
- 150g tahini
- 80g of blossom honey
- 30g of Honey spread with cocoa & hazelnut
- 40ml seed oil
- 1kg of vanilla extract
- ½ kg of sea salt
- 60g of chopped rug
Method
- Preheat the oven to 200 degrees. Spring non-stick paper in a pan and roast the hazelnuts for 10-15 minutes. Halfway, we remove the pan and mix. Remove the hazelnuts from the oven and let them cool
- Put the hazelnuts in the blender and mash until creamy. Add tahini, blossom honey and honey spread with cocoa & hazelnut and continue to work the mixture by adding seed oil and vanilla
- Pour the salt and last the chocolate pieces. We work all the ingredients together until they become cream. During processing, stop regularly and with a soft spatula, peel off the pieces that stick to the walls. You may need a little extra seed oil if we see that the cream is tight enough. • Pour the cream into the tart and let it cool
