Hazelnut Lime Tarts

Hazelnut Lime Tarts
Difficult
Makes: 10 Yield
Rich hazelnuts, tart lime cream, and NXT dark chocolate all balance out beautifully in this vegan tart.
Rich hazelnuts, tart lime cream, and NXT dark chocolate all balance out beautifully in this vegan tart.
Shelf life:
3 days
Conservation:
Refrigeration
Containing: 5 Components
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Featured Ingredients

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Demonstration video<span>Hazelnut Lime Tarts</span>
Demonstration videoHazelnut Lime Tarts

Hazelnut Cake

Ingredients

  • 5 g
    Apple Cider Vinegar
  • 120 g
    Oat milk
  • 100 g
    All purpose flour
  • 60 g
    hazelnut flour
  • 3 g
    Töufood Potato Protein
  • 70 g
    sugar
  • 3 g
    salt
  • 2 g
    baking powder
  • 1 g
    Baking Soda
  • 30 g
    vegan butter

Preparation

  1. Mix vinegar with oat milk
  2. Combine all dry ingredients in a stand mixer bowl with a whisk attachment
  3. Add oat milk mixture and melted butter. Mix until smooth
  4. Spread onto a silicone baking mat and transfer to a baking tray
  5. Bake at 170°C (338°F) for about 10 minutes
  6. Once completely cool portion into shapes to fill the bottom of the tart shells

View tools

  • Offset spatula
  • Sheet Tray
  • Bowl (s)
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment
  • Silicone Baking Mat

Hazelnut Sablé

Ingredients

  • 100 g
    vegan butter
  • 90 g
    Confectioners sugar
  • 200 g
    All purpose flour
  • 60 g
    hazelnut flour
  • 10 g
    corn starch
  • 40 g
    water

Preparation

  1. Soften the butter in a stand mixer bowl with a paddle attachment
  2. Add confectioners sugar and mix until homogeneous
  3. Add dry ingredients and continue to mix for a few minutes. Scrape down the sides and continue to mix until a sandy texture forms
  4. Add water and mix until the dough comes together
  5. Place the dough in between sheets of acetate then roll to 2.5mm
  6. Freeze until solid
  7. Line the tart rings and place them onto a silicone baking mat
  8. Fill centers with weights and bake at 150°C (302°F) for 12 minutes
  9. Remove shells from rings and use a tamis to sand down the edges until a uniform level is achieved
  10. Paint the inside of the baked shells with a layer of melted cocoa butter

View tools

  • Knife
  • Rolling pin
  • Sheet Tray
  • Acetate sheets
  • Paddle attachment*
  • Pastry brush
  • Stand Mixer
  • Tamis
  • Rubber Spatula
  • Tart Rings

Lime Cream

Ingredients

  • 230 g
    lime puree
  • 140 g
    water
  • 70 g
    sugar
  • 20 g
    Töufood Modified Starch

Preparation

  1. Allow the vegan butter to come to room temperature
  2. Mix the 230g of lime puree with water in a tall-sided container
  3. Combine the sugar with the Stabilizers
  4. While mixing with a hand blender, slowly add the sugar mixture
  5. Transfer into a saucepan and heat to 40°C (104°F) while whisking constantly
  6. Cool down the mixture to 30°C (86°F)
  7. Add the vegan butter with the second batch of the lime puree and fresh zest from the lime

View tools

  • Whisk
  • Immersion blender
  • Bowl (s)
  • Microplane
  • Sauce pot
  • Rubber Spatula
  • Tall-Sided Container

Hazelnut Chantilly

Ingredients

Preparation

  1. Combine the cocoa butter with the Töufood Glycë and heat to 60°C (140°F)
  2. Combine water with the invert sugar, hazelnut paste, and salt in a saucepan then heat to 60°C (140°F)
  3. Pour the water mixture over the chocolate and butter into a tall-sided container. Use an immersion blender to emulsify
  4. Pour the cocoa butter mixture into the chocolate mixture and continue to blend
  5. Finish by adding Töufood Sucro while blending
  6. Divide into containers and refrigerate for a minimum of 12 hours

View tools

  • Immersion blender
  • Piping Bag
  • Scissors
  • Sauce pot
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment
  • Tall-Sided Container

Assembly

  1. Place a layer of hazelnut cake into the bottom of the tart shells
  2. Pipe a layer of lime cream over the cake and level the tops with an offset spatula. Freeze
  3. Pipe whipped hazelnut chantilly over lime cream. Freeze
  4. Place tarts back into ring molds to protect the sides and spray with a 50/50 mixture of cocoa butter and chocolate for a velvet effect
  5. Garnish with hazelnut skins and gold leaf

View tools

  • Offset spatula
  • Spray gun

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