Recipe for Hazelnut Praline Tart with Orange

For the sweet dough: Mix the softened butter (butter that is softened but not melted) with the powdered sugar, salt, almond flour, and the egg. Then add the flour last, and mix quickly. Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator. Roll out the dough using a rolling pin (about 2 to 3 mm thick), place it in the tart pan, and let it rest in the refrigerator for about 15 minutes. Bake in a preheated oven at 150°C for about 18 to 20 minutes, until the dough is colored. Unmold and fill once cooled.

For the praline crisp: Melt the milk chocolate in a double boiler over low heat. Then, off the heat, stir in the smooth praline and the crushed crispy pancakes. Mix well, then spread thinly over the cooled tart base. Set aside in the refrigerator.

For the orange cream: Put the zest of one orange, the juice of two oranges, the eggs, and the sugar in a saucepan. Heat over medium heat, stirring continuously. Once thickened and removed from heat, add the butter cut into small cubes. Let cool to room temperature, then pour over the praline crust.

For the hazelnut milk mousse: Whip the cream and sugar together until it reaches a whipped cream consistency. Add the caramel and praline, then beat for a few more seconds. Use a piping bag to apply it to the tart in a circular motion from the outside to the inside to prevent the orange cream from escaping. Then smooth it with a spatula and set aside in the fridge.

To finish For the decoration: Heat the sugar with a teaspoon of water over high heat until a caramel forms. Stick the hazelnuts on a toothpick and dip them in. Wait for the caramel to harden into strands, then remove the toothpick. Mix some chopped hazelnuts into the remaining caramel, then pour onto a baking sheet and roughly cut once cooled. Melt the chocolates and create chocolate lines using a piping bag. Distribute the caramelized chopped hazelnuts on the entire tart with the caramel hazelnuts placed in the center. Enjoy quickly.