The rich decadence of dark chocolate and toasted hazelnut gets an unexpected, bold twist with the addition of salted capers. Inspired by master chocolatier Jacques Génin, these tartlets offer a sophisticated sweet-and-salty balance that will surprise and delight every dessert lover.
Prep time: 1 hour
Bake time: 2 × 15 minutes at 350°F (180°C)
Chilling time: 2 hours to overnight
Difficulty: Easy / Intermediate
Yield: 8 tartlets (3.15-inch / 8 cm rings)
Ingredients
Cocoa Shortcrust Dough
- 1 ½ cups + 2 tbsp (210 g) all-purpose flour
- ¾ cup (90 g) powdered sugar
- ¼ cup (30 g) unsweetened cocoa powder
- ⅓ cup (30 g) almond flour
- ½ cup + 1 tbsp / 1 stick + 1 tbsp (120 g) unsalted butter, softened
- 1 large egg
- 2 tbsp (30 ml) ice-cold water
- 1 pinch flaked sea salt (fleur de sel)
Secret Caper-Hazelnut Praline
- ¾ cup (100 g) whole raw hazelnuts
- 1 ½ tbsp (20 g) salt-packed capers (thoroughly rinsed and patted dry)
- 2 tbsp (30 ml) hazelnut oil or walnut oil
Silky Dark Chocolate Ganache
- 7 oz (200 g) bittersweet/dark chocolate (60–70% cacao), finely chopped
- ¾ cup + 1 tbsp (200 ml / 2 dl) heavy whipping cream (30–35% milk fat)
Optional Garnish
- Whipped cream, fresh raspberries, or toasted chopped hazelnuts
Instructions
Toast the Hazelnuts: Preheat your oven to 350°F (180°C). Spread the hazelnuts on a baking sheet and toast for 15 minutes. Let cool slightly, then rub them in a clean kitchen towel to strip off the loose skins.
Make the Dough: In a stand mixer or bowl, combine the powdered sugar, cocoa powder, almond flour, and sea salt. Add the softened butter and mix on low until sandy. Add the egg, sifted flour, and cold water. Mix just until a cohesive dough forms. Shape into a flat disk, wrap in plastic, and chill for 30 minutes.
Shape & Blind Bake: Roll out the dough between two sheets of parchment paper to ⅛-inch (2–3 mm) thickness. Cut 8 rounds for the bases and long strips for the edges to line eight 3.15-inch (8 cm) tart rings.
Prick the bottoms with a fork and place on a lined baking sheet.
Bake for 15 minutes at 350°F (180°C). Let cool completely.
Blend the Praline: In a food processor, blend the skinned hazelnuts, rinsed capers, and hazelnut oil until a thick, spreadable paste forms.
Fill the Praline Base: Spread a thin, even layer of the hazelnut-caper paste into the base of each cooled tart shell. Chill in the refrigerator for 1 to 2 hours to set.
Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate in three additions, stirring gently with a spatula from the center outward to create a glossy emulsion. Let cool to lukewarm.
Assemble & Chill: Pour the ganache over the praline layer up to the rim of each tartlet. Refrigerate for at least 2 hours, or preferably overnight.
Placez au frais au minimum 2 heures, idéalement toute une nuit.
Serve: Serve chilled or slightly tempered, garnished with a dollop of whipped cream and fresh raspberries if desired.
