Hazelnut and Chocolate Tartlet

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recipe by Gabriella Boite à sucre https://gabriellaboiteasucre.fr/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1694

User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 7, 2024

Ingredients

  • Milk chocolate icon
    Milk chocolate
    100 g
  • All purpose flour icon
    All purpose flour
    260 g
  • Icing sugar icon
    Icing sugar
    135 g
  • Ground hazelnut icon
    Ground hazelnut
    90 g
  • Fleur de sel icon
    Fleur de sel
    2 g
  • Butter icon
    Butter
    210 g
  • Egg icon
    Egg
    2
  • Caster sugar icon
    Caster sugar
    60 g
  • Hazelnut praline icon
    Hazelnut praline
    80 g
  • Whipping cream icon
    Whipping cream
    300 g
  • Mascarpone cheese icon
    Mascarpone cheese
    150 g
  • Vanilla bean seeds icon
    Vanilla bean seeds
    1

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Kmix
  • kCook icon Kmix bowl
  • kCook icon Work surface
  • kCook icon Small tart pan - 4 x 1.25"
  • kCook icon Medium bowl
  • kCook icon Piping bag

Step preview

  1. Making the tartlet pastry:
  2. Attach K Beater
  3. Add all purpose flour, icing sugar, ground hazelnut and fleur de sel to the kMix Bowl
  4. Mix with splashguard fitted - 20 sec, Speed 1
  5. Then add butter to the kMix Bowl
  6. Mix with splashguard fitted - 2 min, Speed 3
  7. Then add egg to the kMix Bowl
  8. Mix with splashguard fitted - 30 sec, Speed 3
  9. Line a clean work surface with parchment paper
  10. Transfer dough to work surface
  11. Place another piece of parchment paper on top
  12. Roll out thinly
  13. Line each tart pan with the pastry
  14. Chill in fridge - 30 min
  15. Making the hazelnut cream:
  16. Pre-heat oven - 160°C
  17. Clean Kenwood Bowl
  18. Attach Whisk
  19. Add butter and caster sugar to the kMix Bowl
  20. Whisk with splashguard fitted - 1 min, Speed 2
  21. Then add ground hazelnut to the kMix Bowl
  22. Whisk with splashguard fitted - 1 min, Speed 2
  23. Then add egg to the kMix Bowl
  24. Whisk with splashguard fitted - 30 sec, Speed 2
  25. Divide mixture between 4 small tart pans
  26. Bake - 25 min, 160°C
  27. Remove from oven and let cool
  28. Making the chocolate praline:
  29. Add milk chocolate and hazelnut praline to a clean medium bowl
  30. Mix until well combined then set aside
  31. Making the mascarpone cream:
  32. Clean Kenwood Bowl
  33. Attach Whisk
  34. Add whipping cream, mascarpone cheese, vanilla bean seeds and icing sugar to the kMix Bowl
  35. Whisk with splashguard fitted - 2 min, Speed 2
  36. Whisk with splashguard fitted until thickened - 1 min, Speed 5
  37. Prepare a clean piping bag with plain round tip
  38. Transfer cream to piping bag
  39. Pipe into each tart pan on top of the last layer
  40. Spoon the chocolate praline into each hollow
  41. Serve
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