Hazelnut and Almond Paste, Pear and Hazelnut Tart

Name: Hazelnut and Almond Paste, Pear and Hazelnut Tart
Ingredients: 125 g milk; 1 vanilla; 250 g eggs; 20 g cocoa powder; 300 g pear purée; 30 g lemon juice; 125 g ground hazelnuts; 140 Praline; 150 g double cream; 90 g + 45 g icing sugar; 30 g egg yolk; 150 g whipping cream; 125 g ground almonds; 35 g whipping cream; 225 g unsalted butter; 3 g agar agar; 6 Poire Williams pears; Gold leaf; 50 g sugar; Hazelnuts; 30 g sugar; Chocolate curls; 30 g plain flour (T55); 25 g Poire Williams; 50 g ground almonds; 50 g ground hazelnuts; 30 g cream; 250 g caster sugar; 250 g unsalted butter; 75 g eggs

Preparation info

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Hazelnut and Almond Paste

225 g unsalted butter
90 g + 45 g

Dessert
Vegetarian

Method

Hazelnut and Almond Paste

Put the butter into a mixing bowl and beat until smooth and soft, add in the icing sugar and mix.
Gradually add in the eggs.
Sieve the flour, salt, remaining 45 g of icing sugar