CARDAMOM, ORANGE,

HAZELNUT & MILK

CHOCOLATE TART
 RECIPE BY

ANTHONY HART

With a fusion of decadent and earthy flavours, this tart by guest chef, Anthony
Hart, is full of texture and bound please! A chocolate hazelnut tart shell filled with
cardamom and milk chocolate cream and bursts of dulce de leche. Topped with

ADVANCE
roasted hazelnuts, orange and vanilla marshmallows, coarse hazelnut praline and
a pinch of orange zest then finished with a marbled chocolate disc and a touch of


gold leaf.

GOLD LEAF
CHOCOLATE DECORATION
ORANGE AND VANILLA MARSHMALLOW
420 MINS
SLOW ROASTED HAZELNUTS
DULCE DE LECHE
HAZELNUT PRALINE

CARDAMOM MILK CHOCOLATE CREAM

HAZELNUT CHOCOLATE TART SHELL MAKES 8

CREATED WITH SILIKOMART TARTE RINGS 80MM D X 20MM H

 NOTES

It is recommended that the Cardamom and Milk Chocolate Cream, Orange and Vanilla Marshmallows and Dulce De
Leche are prepared a day in advance to allow time to set.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
HAZELNUT CHOCOLATE TART SHELL
METHOD
INGREDIENTS

120g (4.23oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment, add
75g (2.65oz) pure icing (confectioner’s) sugar, the butter, icing sugar and salt. Mix until there are no lumps
sieved of butter remaining, scraping down the sides of the bowl as re-
2g (0.07oz) salt quired. Add the egg and continue to mix. Add the hazelnut meal
50g (1.76oz) whole egg and cocoa powder, mixing after each addition. Lastly, gradually
35g (1.23oz) hazelnut meal (ground hazelnuts) add the flour and mix until the ingredients just come together as
35g (1.23oz) Callebaut Cocoa Powder a dough. Transfer the dough onto a large sheet of baking paper
200g (7.05oz) plain (all-purpose) flour and place a second sheet on top. Using a rolling pin, spread
room temperature water, for binding the dough out to 3-4mm in thickness as demonstrated in the
300g (10.58oz) Callebaut 823 Milk Couverture video. Place into the freezer until firm.
33.6%, tempered
Cut 8 strips of pastry, approximately 30mm wide and use them
EQUIPMENT to line the sides of each tart ring before placing them into the
freezer. Once firm, trim the overhanging pastry so that it is
stand mixer flush with the top of the ring. Press the rings into the remaining
spatula rolled pastry to create the base, trimming the dough as required.
rolling pin Using your finger, run water around the pastry, where the sides
ruler meet the base, to bind the 2 pieces together. Place into the
paring knife freezer for approximately 20 minutes, until completely frozen.
8 x Silikomart Tarte Rings 80mm D x Meanwhile, heat the oven to 160°C (320°F), fan forced.
20mm H
pastry brush Bake the tart shells in the pre-heated oven for approximately
20 minutes, until the pastry is baked through. Remove from the
oven and allow to cool room temperature. Remove the tart rings
and brush the inside of each tart shell with tempered milk choco-
late ( see our online video for instructions).

 NOTE

If the pastry becomes too soft and difficult to handle, place it

into the freezer to firm up.

The remaining milk chocolate will be retempered and used for

the chocolate decoration.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
CARDAMOM AND MILK CHOCOLATE CREAM
METHOD
INGREDIENTS

25g (0.88oz) cold water In a small bowl combine the water and gelatine. Place the car-
5g (0.18oz) powdered gelatine  damom into a saucepan and toast over low heat until aromatic.
6 cardamom pods, roasted and split Remove from the heat and add the milk. Return the saucepan
110g (3.88oz) full cream (whole) milk to low heat, add the honey and mix to combine. Just before the
15g (0.53oz) honey mixture begins to boil, remove from the heat, add in the choc-
175g (6.17oz) Callebaut Power 41 Milk Couver- olate and gelatine, and allow to stand for a couple of minutes
ture 40.7% before stirring to combine. Strain the mixture through a fine
1 Heilala Vanilla Bean, cut and scraped  sieve into a large bowl. Add the vanilla beans and cream, mix
200g (7.05oz) fresh cream 35% fat well to combine. Cover with plastic wrap touching the surface
and refrigerate
EQUIPMENT

spatula  SUBSTITUTE
sieve
5g (0.18oz) powdered gelatine {for}
4g (0.14oz) gold gelatine sheets {for}
2 individual gold gelatine sheets {for}
24g (0.85oz) gelatine solution

1 Heilala Vanilla Bean, cut and scraped {for}

5g (0.18oz) Heilala Vanilla Bean Paste

 NOTE

As it is difficult to make this recipe with smaller quantities, there

will be more Cardamom and Milk Chocolate Cream than is
required for the 8 tarts.

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ORANGE AND VANILLA MARSHMALLOW
METHOD
INGREDIENTS

6g (0.21oz) gold gelatine sheets Soak the gelatine sheets in a bowl of cold water (A) for approxi-
cold water (A), to soak the gelatine mately 10 minutes. Remove the gelatine from the water and lay
60g (2.12oz) water (B) them flat on a clean workbench. Place the water (B) and sugar
125g (4.41oz) caster (superfine) sugar into a saucepan and bring to the boil before adding the lem-
juice of 1 lemon on juice and continue to boil. Once the syrup reaches 114°C
30g (1.06oz) egg whites, room temperature (237°F), begin to whisk the egg whites in the bowl of a stand
10g (0.35oz) Heilala Vanilla Bean Paste mixer fitted with a whisk attachment. When the syrup reaches
zest of 1/2 an Orange 117°C (242.6°F), pour most of the syrup, in a slow steady
vegetable oil spray stream, over the egg whites while continuing to whisk. Add the
gelatine to the remaining syrup and mix until it has completely
EQUIPMENT dissolved before slowly adding it to the egg whites. Continue to
whisk until the mixture has doubled in size. Add in the vanilla
spatula while whisking then remove from the mixer while the mixture
thermometer is still warm to the touch. Fold through the orange zest and
stand mixer transfer the marshmallow into a piping bag fitted with an 8mm
zester plain piping tube. Lightly spray a flat tray with vegetable oil and
disposable piping bag remove the excess with a piece of paper towel before piping the
8mm plain piping tube marshmallow kisses as demonstrated in the video. Allow to set
aluminium baking tray at room temperature.

 NOTE

The recipe will make more marshmallows than required for the
8 tarts. Remaining marshmallows can be stored in an airtight
container.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
HAZELNUT PRALINE
METHOD
INGREDIENTS

300g (10.58oz) blanched hazelnuts, skinless Heat the oven to 150°C (302°F), fan forced. Place the hazel-
150g (5.29oz) caster (superfine) sugar nuts onto a lined baking tray and roast in the pre-heated oven
40g (1.41oz) milk powder for 15-20 minutes. Allow to cool completely at room tempera-
2.5g (0.09oz) sea salt ture. Set aside 50g (1.76oz) of the roasted hazelnuts for the
1 Heilala Vanilla Bean, cut and scraped  assembly.
185g (6.53oz) Callebaut Power 41 Milk Couver-
ture 40.7%, melted to 40°C (104°F) Caramelise the sugar in a saucepan, bringing it to 155-160°C
(311-320°F). Pour the caramel onto a Silpat lined flat tray and
EQUIPMENT spread it out. Once set, roughly crush the caramel. Place 250g
(8.82oz) of the slow roasted hazelnuts, caramel, milk powder
aluminium baking tray and salt into a Robot Coupe and blend until it becomes a
spatula coarse paste. Add the vanilla beans and melted chocolate, blend
thermometer until just combined. Transfer to a bowl, cover with plastic wrap
Silpat Baking Mat and place into the refrigerator.
Robot Coupe or blender

 SUBSTITUTE

1 Heilala Vanilla Bean {for}

5g (0.18oz) Heilala Vanilla Bean Paste

 NOTE

The recipe will make more praline than required for the 8 tarts.
Remaining praline can be stored in an airtight container, in the
fridge.

DULCE DE LECHE
METHOD
INGREDIENTS

375g (13.23oz) can of sweetened condense Submerge the can of sweetened condensed milk into a large
milk saucepan of water and place the lid on. Cook over low heat for
2-3 hours. Allow to cool completely at room temperature. Trans-
EQUIPMENT fer the dulce de leche into a bowl and whisk slightly to create
a more uniform consistency. Place an 8mm plain piping tube
spatula into a disposable piping bag, but do not cut off the tip. Transfer
whisk dulce de leche into the piping bag and tie a knot in the end.
disposable piping bag Place into the refrigerator to set, preferably overnight.
8mm plain piping tube
 NOTE

Cooking the can for longer will result in a more caramelised

dulce de leche.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE DECORATION
METHOD
INGREDIENTS

300g (10.58oz) Callebaut Gold Caramel Choco- For instructions on how to temper chocolate  see our online
late 30.4%, tempered video for instructions.
300g (10.58oz) Callebaut 2815 Dark Couver-
ture 57.7%, tempered Place an acetate square onto the centre of the turntable,
remaining Callebaut 823 Milk Couverture adhering it with oil spray. Brush tempered gold caramel choc-
33.6%, from Hazelnut and Chocolate Tart olate in a circle onto each acetate sheet as demonstrated in
Shells, retempered the video and set aside to set slightly. Repeat the process with
vegetable oil spray the tempered dark chocolate, brushing it on top of the caramel
chocolate. Lastly, spread the tempered milk chocolate over the
EQUIPMENT whole surface of each acetate square. Place the acetate squares
onto a flat tray lined with baking paper. Once the milk chocolate
electric cake turntable is set to touch, use an 80mm round cutter to cut a disc out
8 x acetate squares cut to 120mm x of each sheet as demonstrated in the video. Place a sheet of
120mm baking paper and a flat tray on top of the acetate squares while
pastry brushes the chocolate sets at room temperature.
large angle palette knife
2 aluminium baking trays  NOTE
round cutter, 80mm D
If you are not confident in working quickly with this technique, it
is recommended to only do a couple of decorations at a time.

ASSEMBLY
METHOD
INGREDIENTS

50g (1.76oz) slow roasted hazelnuts, reserved Gently mix the cardamom and milk chocolate cream until smooth
from above before transferring it into a piping bag fitted with a 10mm plain
zest of 1 orange piping tube. Pipe the cream into the prepared tart shells as
gold leaf demonstrated in the video. Pipe the dulce de leche into the
chocolate cream in a few different spots. Spoon small amounts
EQUIPMENT of the hazelnut praline on top of the chocolate cream. Arrange
approximately 8 roasted hazelnuts and 3 marshmallows on top
disposable piping bag of each tart then sprinkle with orange zest. Add a chocolate disc
10mm plain piping tube on top of each tart. With the help of a heat gun, gently melt the
zester chocolate until it drapes over the fillings. Lastly, garnish with a
heat gun or hairdryer touch of gold leaf.

STORAGE &
SHELF LIFE
Best enjoyed on the day of assembly.

Store the finished product in the refrigerator for up to 3 days.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.