Praliné & Vanilla Custard Tart

Praliné & Vanilla Custard Tart

Made with 60% HAZELNUT

Makes 10 tarts - 16cm

2 steps

Recipe Step by Step


Sweet Pastry Dough

350g butter

300g Confectioner's sugar

240g egg yolks

1 ea eggs

25g  invert sugar

770g pastry flour

Cream the butter and add in the confectioner’s sugar and invert sugar, followed by the egg yolks and egg.

Mix well without letting any bubbles form.

Add the flour.

Leave to rest in the refrigerator.


Vanilla Bean Custard Mixture

2595g milk

2595g heavy cream 36%

285g corn starch

770g sugar



Warm the milk and cream and add the split and scraped vanilla beans.

Combine with the starch.

Boil, add the sugar and leave the mixture to rest in the refrigerator.

Assembly and finishing

Praliné & Vanilla Custard Tart


100g  whole hazelnuts

Chop the hazelnuts.

Spread the pastry dough between two guitar sheets and sprinkle one side with chopped hazelnuts to a thickness of 3mm.

Cut the dough into ten 4 × 57cm strips.

Line the inside of 4cm-tall Ø15cm tart rings with 4 × 57cm non-stick strips.

Line again with the guitar sheets, then cover the bottom of each tart case with appropriately sized pastry disks.

Bake at 320°F (160°C) until an even blond color is achieved.

Set aside.

Combine 1250g of vanilla custard with 1250g of praliné to form a smooth mixture.

Pour 450g of vanilla custard mixture into each tart shell and smooth out. Use a piping bag to layer on 250g of praliné custard mixture.

Bake in a convection oven at 375°F (190°C).

Set aside.

Decorate with a small amount of confectioner’s sugar, a split vanilla bean, and a few hazelnut pieces.