Ferrero Rocher Chocolate Hazelnut Tart
This is my decadent Ferrero Rocher tart. It combines a crisp chocolate shell with a crunchy Nutella hazelnut layer and a silky smooth cremeux filling.
Ingredients
Chocolate Tart Crust
- 1 chocolate pate sucre tart crust
Toasted Hazelnuts
- 100 g Hazelnuts skinned
Nutella Feuilletine Layer
- 55 g salted butter softened
- 55 g powdered sugar sifted
- 1 large egg room temp (55g)
- 7 g vanilla extract
- 65 g all purpose flour plain flour
- 1/4 tsp baking powder
- 200 g Nutella warmed up
Chocolate Cremeux
- 270 g dark chocolate 50% see notes
- 170 g full-fat milk
- 170 g heavy whipping cream thickened cream
- 3 egg yolks from large eggs see notes
- 50 g granulated sugar
- Pinch fine salt
- 14 g vanilla extract
- 45 g unsalted butter cubed
Chocolate Hazelnut Coating
- 100 g dark or milk chocolate
- 20 g vegetable oil
Instructions
To Toast Your Hazelnuts
- Preheat your oven to 175C / 350F (fan off), 155C / 310F (fan on). Add the skinned hazelnuts to a large baking tray and bake for 10-15 minutes until lightly golden. They will burn quickly so keep an eye on them. Once baked, them cool completely. Then use a knife to chop up as neatly as you can. Chop them up into small pieces. 80g is for the Nutella layer, 20g is for the chocolate topping.
Chocolate Tart Crust
- You want to make sure you make your tart crust before making the fillings.
Tip - Place the tart on a large, flat baking tray that will fit in your fridge. You want to keep the tart on here until ever layer is set. It will make transporting things much easier when you’re adding the different fillings.
Nutella Feuilletine Layer
- Preheat your oven to 165C / 330F (fan off) 155C / 295F (fan on). Line two large half sheet baking trays with silicone baking mats. You can use baking paper, just spread it out thin and pop it in the oven as quickly as you can before the moisture causes the paper to warp.
- Cream butter, sugar and egg - Add the softened butter and sugar into a medium sized mixing bowl and use a whisk to combine until it’s well combined. Then add the egg and vanilla extract and whisk in until well combined. It will look curdled.
- Add dry ingredients - Mix in the flour and baking powder until a smooth paste forms.
- Bake - Divide the mixture between the two baking trays and use an offset spatula or spoon to spread as evenly and thinly as you can. Bake each tray one at a time for 14-15 minutes or until a deep golden color. Keep a close eye on it so it doesn’t burn!
- Break it up - Once the Feuilletine is baked, let it cool completely, then break up into fairly large pieces. Store in an airtight container or zip lock bag until ready to use. This will keep it crisp and fresh until you’re ready to use it and you can make it up to 2 weeks in advance.
- Mix it with Nutella - Add the Nutella to a medium sized mixing bowl and warm up in the microwave for 10 seconds until runny, not hot. Then add the Feuilletine and 80g of the toasted hazelnuts and mix until everything is coated.
- Add Nutella layer to tart - Add the mixture to the tart crust and use a spoon to gently spread it around. You want to compress as flat as you can without breaking the tart crust.
Chocolate Cremeux
- Prep chocolate - If using chocolate blocks, chop it up with a large knife into bite sized pieces and place in a large (2.5 litre) heat proof glass jug or medium sized glass bowl.
- Whisk egg yolks and sugar - For this recipe you will only need the egg yolks. Separate the eggs and add them to a medium sized heat proof bowl. Add the sugar, vanilla and salt and whisk on high-speed using an electric hand mixer until pale and thick. About 3-4 minutes.
- Heat milk and cream - Add the milk and cream into a medium sized nonstick saucepan and heat on low until it begins to (barely) bubble very gently around the sides.
- Cook Crème Anglais - Slowly whisk the hot milk into the egg yolk mixture. I do this in four batches. Then return it to the saucepan and stir with a spatula over medium-low heat. It will begin to thicken after a couple minutes. When it can coat the back of a spoon, take of off the heat. Do not let it boil it will curdle the eggs.
- Pour into chocolate - Pour the hot mixture into the bowl or jug with the chocolate and cover with a plate to let it steam for about 5 minutes.
- To get a super smooth mixture - Use a whisk to combine the melted chocolate with the milk mixture. If you want to get a silky texture, use a stick blender to blend until it becomes smooth and glossy. Make sure the blender is fully submerged ot it will add air to your creameux.
- To set - Pour the filling into the tart. If it feels like it’s too much filling, just add as much as you can without it over spilling. Transfer back to the fridge (make sure it’s on a baking tray) and let it set completely for at least 5-6 hours. I do this overnight.
Chocolate Hazelnut Coating
- To melt chocolate (microwave) - Add the chocolate and vegetable oil to a large heatproof bowl and melt in the microwave until smooth and combined.
- To melt chocolate (double boiler) - Alternatively you can do this over a double boiler. Fill a large pot a third of the way with water and place the heatproof bowl on top. Add the chocolate and oil and stir until melted.
- Pour onto tart - Add the remaining 20g of chopped hazelnuts and stir until combined. Pour on top of the tart and use a spoon or small offset spatula to gently spread the chocolate as evenly as you can making sure you get even coverage with the hazelnuts too. Let it set at room temp (it’ll crack and contract in the fridge).
- To get clean slices - dip a large sharp knife in boiling water, dry it and then slice. You want to do that with every slice to get them looking bakery level crisp!
Have you tried this recipe?Tag me on instagram @thescranline!