Orange-caramel tart with Piedmontese hazelnuts

Based on 5 ratings
Tobias Schmitt

Tobias Schmitt

“This tart is the perfect dessert for your Christmas menu because it combines different flavors of Christmas such as orange, cardamom, and cloves with premium ingredients such as Piedmontese hazelnuts.”

Difficulty

Hard 💪
140
min.
Preparation
25
min.
Baking
240
min.
Resting

Ingredients

Servings:-12+
oranges
200 g Piedmontese hazelnuts
560 g sweetened condensed milk
250 g unsalted butter
370 g sugar
5 g salt
vanilla bean
½ lemon
egg yolks
250 g flour
6 g baking powder
50 ml water
½ stalk lemongrass
cardamom pod
coriander seeds
clove
star anise
gelatin sheets
110 g corn syrup
110 g white chocolate
200 g bittersweet chocolate
300 g heavy cream
50 g crème fraîche
unsalted butter (for greasing)
flour (for dusting)
flaky sea salt (for garnish)
cookie crumble (for garnish)
Metric
Imperial

Utensils

  • saucepan
  • stand mixer with dough hook
  • fine grater
  • parchment paper
  • rolling pin
  • tart pan (with removable bottom)
  • knife
  • oven
  • fork
  • pie weights
  • cutting board
  • rubber spatula
  • baking sheet
  • saucepan (small)
  • mortar and pestle
  • citrus press
  • sieve
  • bowl
  • immersion blender
  • liquid measuring cup

Nutrition per serving

Cal
886
Protein
13g
Fat
51g
Carb
94g

Step 1/10

For the toffee caramel, bring a pot of water to a boil. Place a closed can of sweetened condensed milk into the pot and let simmer on the side for approx. 2 hrs. at medium heat. Then, remove from the pot and allow to cool in the fridge.
  • 400 sweetened condensed milk
  • saucepan

For the toffee caramel, bring a pot of water to a boil. Place a closed can of sweetened condensed milk into the pot and let simmer on the side for approx. 2 hrs. at medium heat. Then, remove from the pot and allow to cool in the fridge.

Step 2/10

In the meantime, add butter, sugar, and salt to a stand mixer and beat until foamy. Halve vanilla bean and scrape out seeds. Add vanilla bean seeds, zest lemon and add to the stand mixer, together with egg yolks. Beat again. Add flour and baking powder and beat until smooth, then allow to cool in the fridge for approx. 1 hr.
  • 200 unsalted butter
  • 140 sugar
  • 5 salt
  • 1 vanilla bean
  • ½ lemon
  • 4 egg yolks
  • 250 flour
  • 5 baking powder
  • stand mixer with dough hook
  • fine grater

In the meantime, add butter, sugar, and salt to a stand mixer and beat until foamy. Halve vanilla bean and scrape out seeds. Add vanilla bean seeds, zest lemon and add to the stand mixer, together with egg yolks. Beat again. Add flour and baking powder and beat until smooth, then allow to cool in the fridge for approx. 1 hr.

Step 3/10

Prepare a sheet of parchment paper and place dough and another sheet of parchment paper on top. Using a rolling pin, thinly roll out dough and allow to cool in the fridge for approx. 15 min. Coat the bottom of a tart pan with warm butter and flour the edge of the tart pan. Remove dough from the fridge, place bottom of tart pan on top and cut along the edge.
  • unsalted butter (for greasing)
  • flour (for dusting)
  • parchment paper
  • rolling pin
  • tart pan (with removable bottom)
  • knife

Prepare a sheet of parchment paper and place dough and another sheet of parchment paper on top. Using a rolling pin, thinly roll out dough and allow to cool in the fridge for approx. 15 min. Coat the bottom of a tart pan with warm butter and flour the edge of the tart pan. Remove dough from the fridge, place bottom of tart pan on top and cut along the edge.

Step 4/10

Remove the upper sheet of parchment paper and transfer dough into the tart pan. Preheat the oven to 160°C/320°F. Press remaining dough onto the edge of the tart pan. Lightly flour and cut off excess dough around the edge. Pierce dough all over with a fork and place parchment paper on top. Add pie weights to the tart pan, transfer to the oven and bake for approx. 15 min.
  • flour (for dusting)
  • oven
  • fork
  • pie weights

Remove the upper sheet of parchment paper and transfer dough into the tart pan. Preheat the oven to 160°C/320°F. Press remaining dough onto the edge of the tart pan. Lightly flour and cut off excess dough around the edge. Pierce dough all over with a fork and place parchment paper on top. Add pie weights to the tart pan, transfer to the oven and bake for approx. 15 min.

Step 5/10

Remove pie weights and bake for approx. 10 – 15 min. more. Meanwhile, chop half of the hazelnuts and set aside. Add sugar and water to a pot and let caramelize.
  • 100 Piedmontese hazelnuts
  • 50 ml water
  • 100 sugar
  • cutting board
  • knife
  • saucepan

Remove pie weights and bake for approx. 10 – 15 min. more. Meanwhile, chop half of the hazelnuts and set aside. Add sugar and water to a pot and let caramelize.

Step 6/10

Stir in baking powder and remaining whole hazelnuts, then transfer to a baking sheet and allow to cool. For the orange filling, grate oranges and set zests aside. Crush lemongrass stalk, chop, and transfer to a small saucepan. Grind cardamom pod, coriander seeds, clove, and star anise in a mortar and transfer to the saucepan. Juice oranges, add juice to saucepan and bring to a simmer. Let reduce, then strain through a sieve and transfer back to the saucepan.
  • 1 baking powder
  • 100 Piedmontese hazelnuts
  • 2 oranges
  • ½ stalk lemongrass
  • 1 cardamom pod
  • 5 coriander seeds
  • 1 clove
  • 1 star anise
  • rubber spatula
  • baking sheet
  • cutting board
  • knife
  • fine grater
  • saucepan (small)
  • mortar and pestle
  • citrus press
  • sieve

Stir in baking powder and remaining whole hazelnuts, then transfer to a baking sheet and allow to cool. For the orange filling, grate oranges and set zests aside. Crush lemongrass stalk, chop, and transfer to a small saucepan. Grind cardamom pod, coriander seeds, clove, and star anise in a mortar and transfer to the saucepan. Juice oranges, add juice to saucepan and bring to a simmer. Let reduce, then strain through a sieve and transfer back to the saucepan.

Step 7/10

Soak gelatin sheets in water. Add corn syrup and sugar to the saucepan with orange-spice mixture and bring to a boil. Roughly chop white chocolate and set aside in a bowl. Squeeze gelatin sheets and add to the saucepan. Stir until dissolved, then pour over chopped, white chocolate. Mix with immersion blender, add remaining sweetened condensed milk that hasn't been caramelized in the first step and mix again. Transfer to the fridge and let cool completely. Spread toffee caramel from the can onto cooled tart crust and distribute chopped hazelnuts on it.
  • 5 gelatin sheets
  • 110 corn syrup
  • 110 white chocolate
  • 100 sugar
  • 160 sweetened condensed milk
  • bowl
  • rubber spatula
  • immersion blender

Soak gelatin sheets in water. Add corn syrup and sugar to the saucepan with orange-spice mixture and bring to a boil. Roughly chop white chocolate and set aside in a bowl. Squeeze gelatin sheets and add to the saucepan. Stir until dissolved, then pour over chopped, white chocolate. Mix with immersion blender, add remaining sweetened condensed milk that hasn't been caramelized in the first step and mix again. Transfer to the fridge and let cool completely. Spread toffee caramel from the can onto cooled tart crust and distribute chopped hazelnuts on it.

Step 8/10

Allow tart to cool in the fridge again. For the ganache, chop dark chocolate and transfer to a measuring cup. Dice butter. Heat heavy cream in a saucepan, add the orange zest and remaining sugar, and bring to a boil. Pour hot cream over the chopped, dark chocolate and mix carefully. Add créme fraîche and butter and mix again. Strain through a sieve.
  • 200 bittersweet chocolate
  • 50 unsalted butter
  • 300 heavy cream
  • 30 sugar
  • 50 crème fraîche
  • liquid measuring cup
  • sieve

Allow tart to cool in the fridge again. For the ganache, chop dark chocolate and transfer to a measuring cup. Dice butter. Heat heavy cream in a saucepan, add the orange zest and remaining sugar, and bring to a boil. Pour hot cream over the chopped, dark chocolate and mix carefully. Add créme fraîche and butter and mix again. Strain through a sieve.

Step 9/10

Remove cooled tart from the fridge and distribute the ganache on it. Allow to cool for approx. 4 hrs. Chop the caramelized hazelnuts and set aside. Remove tart from the fridge spread orange filling onto the tart.
  • cutting board
  • knife

Remove cooled tart from the fridge and distribute the ganache on it. Allow to cool for approx. 4 hrs. Chop the caramelized hazelnuts and set aside. Remove tart from the fridge spread orange filling onto the tart.

Step 10/10

Sprinkle with chopped, caramelized hazelnuts. Garnish with flaky sea salt and cookie crumble. Enjoy!
  • flaky sea salt (for garnish)
  • cookie crumble (for garnish)

Sprinkle with chopped, caramelized hazelnuts. Garnish with flaky sea salt and cookie crumble. Enjoy!