{"id":13888,"date":"2016-12-17T08:37:52","date_gmt":"2016-12-17T06:37:52","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/?p=13888"},"modified":"2022-01-15T10:49:49","modified_gmt":"2022-01-15T08:49:49","slug":"mini-hazelnut-caramel-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/mini-hazelnut-caramel-tart\/","title":{"rendered":"Mini Hazelnut Caramel Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_13350\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13350\" class=\"wp-image-13350\" title=\"Mini Hazelnut Caramel Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2016\/11\/hazelnut_and_caramel_tartelette-s-1.jpg\" alt=\"Mini Hazelnut Caramel Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-13350\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\">Whether you like tarts or not, this mini hazelnut caramel tart can&#8217;t be ignored. It&#8217;s a combination of two French desserts &#8211; \u00a0Saint Honore and tartelette, and it combines two classical flavors: hazelnut and\u00a0 caramel.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">On a golden buttery crust lays a thin caramel layer and a creamy and fluffy hazelnut cream, and on the sides there are tiny cream puffs filled with praline paste.\u00a0 It take some time to make it, but it&#8217;s worth it!<\/p>\n<div id=\"attachment_13348\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13348\" class=\"wp-image-13348\" title=\"Mini Hazelnut Caramel Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2016\/11\/hazelnut_and_caramel_tartelette2-s-1.jpg\" alt=\"Mini Hazelnut Caramel Tart\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-13348\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 19728--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Mini Hazelnut Caramel Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold milk (as needed)<\/li>\n<\/ul>\n<h4>For the crumble (for puffs)<\/h4>\n<ul>\n<li>50 grams all-purpose flour<\/li>\n<li>50 grams sugar<\/li>\n<li>50 grams cold butter cut into cubes<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<h4>For the cream puffs:<\/h4>\n<ul>\n<li>125 ml. milk<\/li>\n<li>5 grams sugar<\/li>\n<li>1\/8 tsp. salt<\/li>\n<li>50 grams butter<\/li>\n<li>75 grams all-purpose flour<\/li>\n<li>2-3 eggs<\/li>\n<\/ul>\n<h4>For the filling:<\/h4>\n<ul>\n<li>200-300 grams praline paste<\/li>\n<\/ul>\n<h4>For the caramel:<\/h4>\n<ul>\n<li>150 grams sugar<\/li>\n<li>250 ml. heavy cream<\/li>\n<li>1\/2 tsp. sea salt<\/li>\n<li>25 grams butter<\/li>\n<\/ul>\n<h4>For praline cream (adapted from chef Guillaume Mabilleau):<\/h4>\n<ul>\n<li>3 grams gelatin powder<\/li>\n<li>15 ml. water<\/li>\n<li>125 ml. heavy cream<\/li>\n<li>90 grams praline paste<\/li>\n<li>15 grams cocoa butter<\/li>\n<li>250 ml. heavy cream<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Icing sugar<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 10-12 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>Caramel: in a large skillet put sugar and form a caramel.<\/li>\n<li>At the same time, heat cream and salt in a small saucepan to a simmering point.<\/li>\n<li>When the caramel is ready, pour over the cream and mix carefully.<\/li>\n<li>Cook over medium heat until creamy caramel amber-colored is formed.<\/li>\n<li>Add in the butter and cook together, stirring occasionally, another 1-2 minutes until melted and incorporated.<\/li>\n<li>Pour the hot caramel into the baked tart shells in a thin layer.<\/li>\n<li>Cool for a few minutes in the refrigerator to set.<\/li>\n<li>Crumble (for the cream puffs): in a food processor with a steel blade put flour, sugar, butter and salt and blend at high speed until large chunks of dough form.<\/li>\n<li>Transfer the dough to a work surface and form a disc-shape with your hands. Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured surface about 2-3 mm thick and cut out circles about 1-2 cm. Refrigerate until making the cream puffs.<\/li>\n<li>Cream puffs: in a small saucepan put milk, sugar, salt and butter and heat over high heat until mixture boils and bubbles.<\/li>\n<li>When the mixture boils add in the flour all at once and stir well until it is assimilated and a large lump of dough is formed.<\/li>\n<li>Remove from heat and transfer the dough into the bowl of a mixer with the paddle attachment.<\/li>\n<li>Mix the dough on medium speed for 2-3 minutes until it cools slightly.<\/li>\n<li>Add the eggs one at a time. It is important not to add an egg before the previous one has been assimilated into the dough. The dough is ready to use when it is flexible but stable, and creating a &#8220;thread&#8221; between two fingers.<\/li>\n<li>Transfer the dough to a pastry bag fitted with 1 cm piping tip and pipe small mounds of puffs at intervals on a baking tray lined with baking paper.<\/li>\n<li>Place a crumble disc on top of each cream puff and flatten it with your hands.<\/li>\n<li>Preheat oven to 180c degrees.<\/li>\n<li>Bake for 12-18 minutes or until the puffs are golden and set.<\/li>\n<li>Cool completely at room temperature. Once cooled down, create a small hole in the bottom of each cream puff.<\/li>\n<li>Fill the puffs with praline paste generously and refrigerate until assembly.<\/li>\n<li>Praline cream: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature.<\/li>\n<li>In a medium pot heat 125 ml. of cream to simmering point.<\/li>\n<li>Add in the gelatin and mix well until it melts.<\/li>\n<li>Add praline paste and cocoa butter and mix well until completely melted and smooth.<\/li>\n<li>Grind the mixture using a stick blender, and add in the remaining 250 ml. of cream.<\/li>\n<li>Transfer the mixture to a flat container and chill for about 3-4 hours in the refrigerator until completely cold.<\/li>\n<li>Transfer the cream into a mixer bowl whipping attachment and whip at high speed until stable mousse if formed.<\/li>\n<li>Transfer the cream into a piping bag with a medium serrated piping tip.<\/li>\n<li>Assemble the tartelettes: fill the tartelettes with the praline cream to the top. Arrange three tiny puffs around the margins and pipe some more cream at the center.<\/li>\n<li>Pipe more cream between the puffs.<\/li>\n<li>Sprinkle a little powdered sugar and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">This caramel tart is at its best on the day of preparation, but can be kept in a closed container in the refrigerator up to 4 days.<\/li>\n<li style=\"text-align: left\">Instead of praline paste you can use pistachio puree the same amount. Flavors will vary accordingly.<\/li>\n<li style=\"text-align: left\">You can make this recipe as one large caramel tart (24 cm in diameter). Baking times will be longer.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_13349\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13349\" class=\"wp-image-13349\" title=\"Mini Hazelnut Caramel Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2016\/11\/hazelnut_and_caramel_tartelette3-s-1.jpg\" alt=\"Mini Hazelnut Caramel Tart\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-13349\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Whether you like tarts or not, this mini hazelnut caramel tart can&#8217;t be ignored. It&#8217;s a combination of two French desserts &#8211; \u00a0Saint Honore and tartelette, and it combines two classical flavors: hazelnut and\u00a0 caramel. On a golden buttery crust lays a thin caramel layer and a creamy and fluffy hazelnut cream, and on the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33777,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[2840,1645,1849,1634],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mini Hazelnut Caramel Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Mini hazelnut caramel tart made of a golden buttery crust filled with a thin caramel layer and a creamy and fluffy hazelnut cream, and on the sides there are tiny cream puffs filled with praline paste. 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