Chocolate Hazelnut Tart

Ben Diaz, Executive Chef, Luxe City Center Hotel, LA

For the Chocolate Cremeux:
10.4 oz. heavy cream
10.4 oz. whole milk
4 large egg yolks
4.2 oz. sugar
1/4 tsp. kosher salt
7.9 oz. dark chocolate
1. Make a crème anglaise with the milk, cream, sugar, egg yolks and salt (make thick enough to stand alone). Strain the hot crème anglaise over the chopped chocolate. Let stand for a minute, then emulsify until smooth.
For the Chocolate Fudge:
1 can condensed sweetened milk
2 cups semi sweet chocolate
Method for the Chocolate Fudge:
1. Heat milk to boil/scald.
2. Place over chocolate to melt.
3. Mix until all smooth.
For the Oreo Cookie Crust (Tart Shell):
3 cups chopped Oreo pieces
5 tbsp. melted unsalted butter
Method for the Oreo Cookie Crust (Tart Shell):
1. Mix melted butter with crushed Oreo pieces.
2. Press into tart shell.
For the Meringue:
4 large egg whites
1/4 tsp. cream of tartar
1/4 cup sugar
Method for the Meringue:
1. Whip eggs until glossy and smooth, then add cream of tartar to help hold form.
2. Slowly add the sugar to the egg whites.
For the Spiced Hazelnuts (garnish):
1 cup hazelnuts
1/2 cup confectioners’ sugar
1/2 tsp. cayenne pepper
1/2 tsp. cinnamon
1 tsp. Kosher salt
Method for the Spiced Hazelnuts (garnish):
1. Roast hazelnuts for 20 mins at 350degrees.
2. Place in bowl sugar, cayenne pepper, cinnamon and salt.
3. Coat hazelnuts after roasted in oven.
4. Put back in oven for 10 mins to get golden brown and sugar is slightly carmelized.
For the Cherry Glaze:
2 cups The Perfect Purée Cherry Puree, thawed
1 cup sugar
1 tsp. pectin
1/2 tsp. gellan gum
1/2 cup water
Method for the Cherry Glaze:
1. bring the water to a boil, add the pectin and gellan gum whisk to combine. Next add the puree and sugar, reduce to a simmer and cook for 10 minutes until silky smooth.
1. Make crust.
2. Make Chocolate Cremeux and place on top of cooled fudge layer. Let cool 2 – 4 hours until firm.
3. Make meringue and pipe on tart.
4. Torch meringue until golden.
5. Add the cherry glaze to plate.
6. Garnish with spiced nuts.