Fabian von Hauske at Wildair in NYC, was able to use buckwheat flour to make a tender crust filled with hazelnut praline and rich chocolate cream. And while von Hauske serves them as individual tarts at Wildair, we adapt the recipe into a large-format tart fit for a crowd.
Letting the chocolate cream set will get you the perfect texture. Between the butter, chocolate, and gelatin, it has all the ingredients to firm into a creamy mousse, but you have to let it chill in the fridge. If it’s at all loose or pourable, just let it chill longer.
For the Chocolate Filling:
- ¾ cup heavy cream
- ¾ cup whole milk
- 1½ teaspoons gelatin
- ½ teaspoon kosher salt
- 1 stick unsalted butter
- 1½ cups (8 ounces) milk chocolate
For the Crust:
1⅓ cups buckwheat flour
- 6 tablespoons cornstarch
- ⅓ cup sugar
- 1 stick unsalted butter, cubed and chilled
- 1 egg
For the Praline:
- ½ cup sugar
- 1¼ cups hazelnuts, toasted and peeled
Flaky sea salt, for garnish
1. Make the filling: In a small saucepan, bring the cream, milk, gelatin, salt, and butter to a simmer over medium heat. Place the chocolate in a heatproof bowl and pour the hot cream mixture over top. Stir until smooth, then chill in the refrigerator until set, 2 hours.
2. Make the crust: Preheat the oven to 350º. In a food processor, combine all the crust ingredients and pulse until a crumbly dough comes together. Transfer to a clean surface and knead until smooth dough forms. Transfer to a 9-inch tart pan and press the dough to fit the pan. Bake until set and puffed 15 minutes. Let cool completely.
3. Make the praline: Line a baking sheet with parchment paper and set aside. In a small saucepan, add the sugar over high heat. Cook, stirring as needed, until amber caramel forms, 2 to 3 minutes. Stir in the hazelnuts to coat then spread the mixture out in an even layer on the prepared baking sheet. Let cool completely, then transfer to a blender. Blend, scraping as needed, until paste forms.
4. Assemble the tart: Spread the praline in a smooth layer on the bottom of the tart. Spread the chocolate mixture over the praline, swirling the top with an offset spatula. Garnish with flaky sea salt and serve.
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