Vegan hazelnut tart
Makes: 12 tartelettes of 8cm diameter
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Savour the combination of rich chocolate and the nutty flavour of hazelnuts with a buttery crust knowing it is a cruelty-free delight.
Savour the combination of rich chocolate and the nutty flavour of hazelnuts with a buttery crust knowing it is a cruelty-free delight.
Shelf life:
3 days
+3 Celsius
Containing: 7 Components

Vegan cocoa sable

Ingredients: Vegan cocoa sable

  • 130 g
    margarine (croissant 83%) salted
  • 400 g
    Organic flour T-45
  • 125 g
    almond powder
  • 120 g
    Icing sugar
  • 100 g

Preparation: Vegan cocoa sable

Scale the margarine and allow it to rest at room temperature before use.

Sift the dry ingredients and place them in a mixer using a paddle.

Add the margarine and mix until it becomes a crumbly mixture.

Then add the water and mix until it forms a dough.

Sheet the dough 2,5m.

Place the dough into the tart rings.

Bake at 160°C for 15 minues. 30 g of dough.

Total weight: 875 g

Cocoa frangipane

Ingredients: Cocoa frangipane

  • 80 g
    Organic flour T-45
  • 4 g
    sodium bicarbonate
  • 7 g
    Baking powder
  • 90 g
    ground almonds
  • 30 g
  • 80 g
    coconut oil
  • 80 g
    Invert sugar
  • 140 g
    Organic Almond milk
  • 27 g
    Sunflower oil

Preparation: Cocoa frangipane

Combine all dry ingredients and sift.

Heat the coconut oil to 35°C.

Add the inverted sugar and almond milk and mix.

Finally add the sunflower oil and finish mixing.

Pipe into the pre baked tarts and finish baking at 160°C.

Pipe 25 g of frangipane.

Bake for 9 minutes.

Total weight: 521 g

Vegan cremeux gianduja

Ingredients: Vegan cremeux gianduja

Preparation: Vegan cremeux gianduja

  1. In a bowl add the vegan cream and almond milk.
  2. Gradually pour the pectin with the natural emul while you blend using an emulsifying blender.
  3. Pour into a saucepan and bring to a boil. Remove from the heat and cool slightly.
  4. Then pour the chocolate and emulsify using a blender. 
  5. Allow it to set at least 6 hours before use.
  6. Pipe 42 g of cremeux.



Neutral nappage

Ingredients: Neutral nappage

  • 250 g
  • 50 g
  • 87,5 g
  • 10 g
    pectin NH
  • 0,6 g
    citric acid solution

Preparation: Neutral nappage

  1. In a saucepan add water and glucose.
  2. Mix sugar with pectin and add into the saucepan before starting to cook.
  3. Bring to a boil.
  4. Add the citric acid and remove from the heat
  5. To spray on the product, add 10% of water in the nappage and reheat to 70°C. 


Callebaut® Bresilienne 3 g on the sides.

Assembling instructions

  1. Spread the crunch on the tart shell.
  2. Pipe a layer of hazelnut dark praline and then Cremeux Gianduja.
  3. Finish by spraying nappage neutral on top and garnish with 3 g Bresilienne on the sides.

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