Made with Andoa Dark 70%


8 steps

Recipe Step by Step


Walnut Shortcrust Pastry

470g pastry flour
180g raw cane sugar
60g walnuts
4g salt
240g European-style butter
100g eggs

Pulse the dry ingredients and walnuts with the cold, cubed butter in a food processor.

As soon as the mixture is completely smooth, add the cold eggs.

As soon as you obtain an even dough, stop mixing.

Store in the refrigerator or spread out immediately.

Bake at 300°F (150°C).


Pear Compote

845g pears
85g sugar
70g water
4g pectin NH

Wash and peel the pears and cut them into 0.5 × 0.5cm cubes.

Cook the cubed pear in the sugar and water on low heat.

After cooking for 13-15 minutes, let the pears cool down slightly to approx. 105°F (40°C) and add in the pectin NH combined with a small amount of sugar. Bring to a boil for 3-4 minutes.

Store in the refrigerator.


Walnut Whipped Ganache

155g heavy cream 36%
155g milk
60g honey
155g walnuts
415g heavy cream 36%

Slightly brown the walnuts in the oven at 300°F (150°C), then grind them in a food processor to create a nut paste.

Heat the smaller portion of cream, milk and honey.

At 140°F (60°C), gradually combine the mixture with the nut paste and melted cocoa butter to form a smooth emulsion.

Immediately mix using an immersion blender to make a perfect emulsion.

Add the large portion of cold heavy cream.

Mix again and leave to set in the refrigerator, preferably overnight.

Whisk the mixture by hand to whip.


Crème Anglaise

310g heavy cream 36%
310g milk
125g egg yolks
60g sugar

Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching).

Heat to 180-184°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.


Andoa Crémeux

275g DARK ANDOA 70%
725g Crème Anglaise

Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly over the melted chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Leave to set in the refrigerator.


Sweet & Salty Candied Walnuts

170g walnuts
90g sugar
35g water
5g fleur de sel

Bring the syrup to a boil and add in the walnuts and fleur de sel.

Spread the mixture out onto a tray covered with a silicone mat. Bake them for approx. 10 minutes at 285-300°F (140-150°C) so that the nuts candy.

Leave to cool, then store in a dry place.


Walnut Cream

170g European-style butter
170g muscovado sugar
170g walnuts
170g eggs
70g walnuts
70g DARK ANDOA 70%

In a food processor, mix together the larger portion of walnuts, sugar, eggs and cold cubed butter.

Add in the walnuts and roughly chopped Andoa Dark.

Set aside or use immediately.



Bring the Absolu Cristal to a boil with the water then mix using an immersion blender.

Immediately apply using a spray gun at approx. 160-175°F (70-80°C).

Assembly and finishing

ASSEMBLYRoll out the shortcrust pastry to a thickness of 3mm and use it to line some greased 15.5cm tart rings.Bake the tart shells for approx. 15-20 minutes at 300°F (150°C). Fill them with 125g of walnut cream and bake again for approx. 12-15 minutes at 340°F (170°C). Leave to cool.Use a piping bag with an 8mm nozzle to pipe a 14cm-diameter spiral of Andoa crémeux on a guitar sheet. Freeze.Use a 14cm ring to fill the tart with 100g of pear compote. Freeze.Whisk the whipped walnut ganache until the texture is consistent enough to use in a piping bag or with a spatula.Cover the pear compote with 50g of whipped ganache and smooth it down using a spatula.Turn over the frozen spiral of crémeux andplace it in the tart’s center.Use a piping bag with a 12mm nozzle to pipe “droplets” of whipped ganache around the edge of the tart so that they run over the edges of the pastry.Use a spatula to scrape away the excess whipped ganache around the edge of the tart. Freeze.FINISHINGBake the candied walnuts in the oven and set aside.Use some tempered Andoa Dark to mold some “Mini Ornaments” (ref. 18824).Leave to set, turn out and assemble. Set aside. Use a piping bag with a 6mm nozzle to make spirals of Andoa cremeux inside a 3cm half-sphere silicone mold.Fill some other half-spheres with 4g of pear compote and 5g of walnut whipped ganache. Freeze.Turn out and assemble each half-sphereand place the spheres on the tarts.Use a spray gun to coat the tarts with Absolu Cristal heated to 160-175°F (70-80°C).Decorate the tarts with the candied walnuts and a few chocolate Mini Ornaments.