Maple Hazelnut Tart

Like a fancy Fall Twix, with layers of hazelnut frangipane, maple syrup caramel and milk chocolate ganache. 468: Maple Hazelnut Tart

I just noticed while writing this that you can see the ghosts’ reflections in the chocolate! Double spooky and cute.

Possibly the cleanest slice shot I’ve ever managed. This layered lady is another utterly perfect recipe from Edd Kimber’s Chocolate Baking book. It might be the only baking book that I cook all the way through! Is anyone surprised that’s a chocolate-based book? Nope.

The flaky sea salt was supposed to be added between the maple caramel layer and the chocolate ganache, oops. I put away ingredients as I go to help keep track of the steps I’ve completed (a MUST as a chronically distracted baker). So when I spotted the rogue container of salt still next to my board I knew it was time to pivot. It’s giving sparkly night sky, right? Smile and nod, please.

The flavor is reminiscent of Nutella, with the chocolate and toasted hazelnut frangipane. But I think the maple caramel is the flavor that staying with me the most! Gotta find ways to work it into more bakes.

Three cheers for my past self who paid it forward and froze a half batch of pâte sucrée. While it was a happy accident stemming from forgetting to halve the recipe on a previous bake, it gave me a brainwave. Why don’t I just always keep a batch on deck for emergency* tart needs? (*Emergency = decided to make a 3-element tart at 10pm.)

All rolled and lined before remembering I have to transfer it to a pan to freeze. Bench scraper to the rescue!

Success.

I debated waiting until they’d fully cooled after toasting, but impatience won. Luckily the steam didn’t mess with the texture.

Both hazelnut and almond flour in this frangipane, adding to my list of evidence that almonds are the magical quiet ingredient in so many things! Neutral and sweet with just the right amount of oil.

Tiny batch, giant whisk.

I debated piping it into the shells like all the professional baking videos I see, but I think my offset spatula would be offended.

Mickey Mouse is that you?

Maple caramel time. Due to the larger amount needed for the recipe, I didn’t break into the collection of fancy maple syrups Nate collected on our New England roadtrip. We’ll have to do a pancake taste test for those!