Hazelnut, Chocolate and Salted Caramel Tart

First, prepare the hazelnut namelaka. Place them in a mixer 1 and blend finely until you get a flour-like consistency 2. Chop the white chocolate and melt it in a bain-marie or microwave.

In a saucepan, pour the milk and honey 4 and heat it 5. Meanwhile, soak the gelatin in cold water. As soon as the milk is about to boil, pour a small amount into a bowl where you have placed the squeezed gelatin 6.

Stir to dissolve it 7, then pour it back into the saucepan and mix. Pour the hot milk over the melted chocolate 8 and mix well. Finally, add the cold cream in a thin stream 9.

Mix with a spatula 10 and emulsify with an immersion blender 11. Now add the finely chopped hazelnuts 12.

Mix with the spatula 13 and blend again with the mixer for a few seconds 14. Cover with plastic wrap in contact 15 and let it set in the refrigerator for at least 2 hours.

In the meantime, prepare the pastry: in the bowl of the stand mixer, pour the flour and cold butter cut into pieces 16. Work the ingredients with the hook until you get a sandy dough. Add the salt 17 and hazelnut flour 18.

Also add the brown sugar 19 and work the ingredients for a few seconds. Add the egg yolks to the bowl 20 and work everything until you get a soft and homogeneous dough 21.

Roll out the dough on a sheet of parchment paper 22, until you get a thickness of 1/4 inch. Cover with another sheet of parchment paper 23 and let it cool in the refrigerator for at least 30 minutes. After the resting time, cut the rolled pastry with a 20 cm ring 34.

Transfer the mold and pastry base onto a baking sheet lined with parchment paper 25 and prick it with a fork. Bake at 356°F in a preheated convection oven for 15/20 minutes, until it's well dried and golden. Take out the base 27 and let it cool.

In the meantime, make the salted caramel. Heat the cream in a saucepan. In another saucepan, pour the brown sugar 29 and, over moderate heat, let the sugar melt 30 until you get a golden caramel.

Then add the salt 31 and the hot cream, slowly. Mix well 33.

When the caramel is smooth, turn off the heat and add the cold butter cut into pieces 34. Stir until completely melted. Once ready, transfer the salted caramel to a small bowl 36.

Take the cold pastry and gently remove the ring 37. Line it with a sheet of acetate paper and place the pastry disc back inside. Pour the salted caramel in the center 38 and spread it with a spoon, leaving a 1/2 inch border 39. Set aside at room temperature.

Prepare the ganache: heat the cream in a saucepan and meanwhile, finely chop the chocolate and transfer it to a large bowl. As soon as the cream reaches a boil, pour a third over the chocolate 40 and mix. Add more cream and mix again 41. Add the remaining cream and mix until you get a smooth cream 42.

Blend everything with an immersion blender, without incorporating air 43. Pour the ganache, now warm, into the ring with the pastry and salted caramel 44. Now transfer the tart to the refrigerator 45 for at least 30 minutes, or until the ganache has set.

At this point, all that's left is to decorate the tart. Take the namelaka, work it with a whisk 46 until it's smooth again. Divide it into two piping bags with a plain nozzle, one 10 mm and the other 15 mm. Remove the tart from the fridge, remove the ring 47, and gently peel off the acetate strip. Decorate the surface by making larger dollops 48.

Then make smaller dollops of namelaka 49. Decorate with caramelized hazelnut crumbs 50 and thyme leaves. Store the hazelnut, chocolate, and salted caramel tart in the fridge until ready to serve 51.