Le Cordon Bleu News, 03/30/2012
“Kimy” chocolate and hazelnut tartlets
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About this recipe

It’s almost the Easter holidays! Now is the perfect time to have a go at making a pastry recipe. Why not try this one using the season’s star ingredient, chocolate?

Recipe - “kimy” chocolate and hazelnut tartlets

Serves: 6

In this recipe:

  • Sweet pastry dough
  • Caramelized hazelnuts
  • Dark “couverture” chocolate
  • Small candy Easter eggs




Sweet pastry dough
120 g butter
2 g salt
75 g powdered sugar
25 g ground almonds
½ tsp vanilla sugar
1 egg
200 g flour
Caramelized hazelnuts
250 g skinned hazelnuts
125 g sugar
25 ml water
Chocolate ganache
50 ml milk
100 g butter
200 g dark “couverture” chocolate 70 %
1 egg
3 egg yolks
50 g sugar
1 packet small candy Easter eggs

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  1. Prepare the sweet pastry dough.
  2. Preheat the oven to 180 °C. Roll out the dough to 3 mm thick and cut 6 x 14 cm diameter disks. Line the tart molds with the disks of dough and blind bake for 15 minutes. Remove from the oven but do not turn the oven off.
  3. Caramelized hazelnuts: Oil a baking sheet. Toast the warm hazelnuts in an oven preheated to 180 °C for 5 -10 minutes. Remove from the oven but do not turn the oven off. Place the sugar and water in a pan and cook until a pale golden caramel is obtained. Tip the hazelnuts into the caramel and mix to combine. Pour the mixture onto the oiled baking sheet, leave to cool and chop into pieces with a knife. Divide caramelized hazelnuts between the blind baked tartlets.
  4. Chocolate ganache: Melt the chocolate, heat the milk and butter together and pour over the melted chocolate while whisking. Blanch the egg, yolks and sugar, then mix into the ganache. Pour into the tartlets. Bake at 180 °C for 5 minutes. Leave to cool.
  5. To serve: Decorate with a few candy Easter eggs.

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