Triple Hazelnut Tart with Gold Chocolate decoration

Hazelnut sweet shortcrust pastry

Sift together dry ingredients; flour, icing sugar, hazelnut, salt

Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency

Add egg into the mixture and mix with your hands just until the dough comes together

Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth

If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.

Place the dough into the freezer for 15 min in between the two Silicone baking mat.. Do not remove the mat at this point

Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top

Take the dough out from the freezer, remove the top of the silicone mat and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one

If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times depending on the temp of your kitchen. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it

Cut 8 long stripes out of the dough, this will be the side of the tart

Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it

Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour

Pre-heat oven to 160C / 320F

After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife

Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown. Let them cool on the Perforated "air" baking mat before filling

Hazelnut ganache

Place finely chopped high quality white chocolate (eg. Callebaut WhiteChocolate (callets) and 100% hazelnut paste into a bowl

Semi-melt white chocolate & hazelnut paste in the microwave stirring every 30 sec

Heat cream until just simmering. Pour warm cream over the chocolate & hazelnut paste. Add a good pinch of salt. Let the mixture sit for a minute then stir together or use a blender to emulsify

Chocolate disk

Melt and temper chocolate, pour it onto a silicone baking mat and smooth with an offset spatula until about 1mm thickness

Wait until chocolate starts to set then with the help of cookie cutter cut out 8 circles

Let chocolate fully set on room temp (or quicker in the fridge) then paint with edible gold dust

Assemble

Once tart shells are cooled and hazelnut ganache is ready, fill each tart shell with runny but not hot ganache up until the edge of the tart

Refrigerate the tarts for 4-6h for the ganache to set

Roast hazelnuts then arrange them tightly on top of the ganache

Place one chocolate disk on top of each tart then gently melt with the help of a hair dryer

Store the tarts in fridge