Chocolate & tonka bean Christmas pie

Preparation 25 minutes - Cooking 25 minutes
For 4 people

Ingredients

Hazelnut shortcrust pastry

125 g of softened butter

120 g of icing sugar

1 egg

220 g of T55 flour

60 g of hazelnut powder

1 pinch of fleur de sel

Crispy gavottes

25 g of milk chocolate

60 g hazelnut praline

50 g crushed lace crepes

Tonka dark chocolate ganache

330 g dark chocolate

170 ml of liquid full-fat crème fraîche 30% fat

1⁄4 tonka bean

Preparation

Hazelnut shortcrust pastry

1. Place the very soft butter in a container and add the sifted icing sugar. Mix until you obtain a homogeneous preparation. Add the hazelnut powder, flour and mix. Add the egg, the pinch of fleur de sel and mix again. Let the dough rest for 30 minutes in the fridge.

2. After resting, lower the dough into the tart pan. Make stars of different sizes with the remaining dough.

3. Place the tart base and the stars in an oven preheated to 180°C until nicely browned (around 15 minutes). Reserve at room temperature after cooking. When the stars have completely cooled, sprinkle with icing sugar.

Crispy gavottes

1. Melt 25 g of milk chocolate and 60 g of hazelnut praline in a bain-marie. Mix well, then pour over the roughly crumbled lace crepes. Mix everything and spread with a rolling pin between 2 sheets of baking paper. Leave to cool then cut to the size of the tart shell.

Tonka dark chocolate ganache

1. Break the chocolate into pieces in a salad bowl.

2. Boil the cream in a saucepan, grate the tonka bean, mix well and pour it into the salad bowl over the dark chocolate. Wait 20 to 30 seconds then whisk in circular motions until smooth. Cover with film and leave to cool to room temperature.

3. After the rest time, place the ganache on the base of the tart and reserve the tart in the fridge until the ganache is set.

For decoration

Decorate the tart by placing a few stars and a few pieces of nougatine (optional).