Crunchy Hazelnut Tart With Smoked Salted Praline

One of the great things about tarts is that they offer a lot of different options and combinations. Savory or sweet shells and fillings, multiple size choices, limitless possibilities. We for one, are fans of sweet, and with Thanksgiving closing in this month this beautiful hazelnut tart not only offers amazing presentation, but also flavor.

Don’t fret, although the final product may look difficult to recreate, you can make and present this dessert to your family and friends just by following along below or downloading our simple one-page recipe. For the month of November Chef Ambassador Vincent Catala used our Panibois mini tart rings in a 12 cm diameter mold, perfect for sharing with one or two others. Yes, you could show up to Thanksgiving dinner with a traditional pumpkin or lemon meringue pie, however, this recipe pairs sweet and salty so eloquently it can outshine the classics. 

If you haven’t joined us before we are Technobake, Master US Importers of Panibois Wooden Baking Molds. We are working with our Ambassador and French Cooking and Pastry Chef Vincent Catala to create amazing recipes for you to bake right at home. Not only do we hope that these recipes provide a great foundation for home baking in Panibois, but also inspiration for you to create and bake your own recipes in our molds. You have the freedom to create almost anything in Panibois, they make for great presentation at farmers markets, bakeries, or special events, can be used to serve in by food trucks, or make for a great home-baking and serving experience.

Haven’t ever heard of Panibois? These wooden molds are created using 100% non-treated, 100% biodegradable Aspen wood. You can bake in them up to 500°F and they are freezer, microwave, oven, and steamer safe. Personalize your mold with your bakery logo and serve to customers straight in the mold you just pulled out of the oven. Sound too good to be true? Read all you need to know about Panibois by clicking here.

One of the best parts about November is Thanksgiving and the time you get to spend with your loved ones, and of course, the food. Family is in fact what inspired chef Catala to create the recipe this month. The aroma from baking in Panibois for our feature recipe last month filled the air triggering nostalgic memories of growing up in Switzerland, for Chef Catala. Next door, Vincent’s neighbor was often crafting with wood, the distinct smell of fresh cut trees often lingering in the air. With these childhood memories came those of his grandmother. Vincent would often visit her after school and was repeatedly treated with a delicious snack often incorporating praline. This is what led chef Catala to creating this recipe utilizing this amazing ingredient. This recipe is inspired by the memories he has from spending time with his grandmother.



Hazelnut Tart Crust

  • 250g flour
  • 125g butter
  • 125g powdered sugar
  • 250g roasted hazelnuts
  • 1 egg
  • 4g smoked salt
  • dash of cinnamon
  • dash of lemon zest
  • preheat oven to 370°F

Hazelnut Praline Cream

  • 50g hazelnut powder
  • 50g butter
  • 25g flour
  • 1g salt
  • 30g praline
  • 1 juice of lemon
  • 1 egg
  • 1g rum
  • 30g brown sugar

Hazelnut Chocolate Cream

  • 250g heavy cream 35%
  • 250g mascarpone
  • 200g dark chocolate 70%
  • 60g brown sugar
  • 500g whole milk
  • 5 gelatin sheets
  • 6 egg yolks

Chocolate Hazelnut Caramel

  • 150g hazelnuts
  • 100g brown sugar
  • 50g cocoa
  • 30g water
  • 1 vanilla bean (or) 3 tsp vanilla extract
  • sea salt


Hazelnut Tart Crust

  • Use the butter paddle for your KitchenAid mixer.
  • Combine butter, powdered sugar, and hazelnut powder (for increased flavor roast the hazelnuts at 320°F for 10 min before processed).
  • Mix until smooth and creamy.
  • Add flour, salt, cinnamon, and zest.
  • Mix the dough while adding the whole egg and rest in the fridge for about 1 hour.
  • Spread to about 1/16" thickness and cut circles using your Panibois baking mold.
  • Use strips to line the sides and press along the edges to combine with the circular base inside the mold.
  • Bake at 370°F for 10 minutes.

Hazelnut Praline Cream

  • Combine butter, brown sugar, salt, and praline and mix until creamy.
  • Gradually add flour, hazelnut powder, egg, and rum.

Spread the Hazelnut Praline Cream about 1/2" thick onto the bottom of the tart crusts and bake for an additional 10 minutes.



Hazelnut Chocolate Cream

  • Whip the heavy cream and mascarpone together until foamy and set aside.
  • Create a créme anglaise using the milk, egg yolks, and sugar.
  • Pour the créme anglaise over the dark chocolate and gelatin sheets, the mixture will melt the chocolate and the sheets, stir to combine
  • When the mixture is at 104°F add the frothy mascarpone mixture and the créme anglaise mixture together and stir.
  • Pour the Hazelnut Chocolate Cream into the baked tart shells
  • Set aside to cool for at least 30 minutes.


  • Chef Catala used a classic meringue and a piping bag to decorate the top of the tarts after cooling

Chocolate Hazelnut Cream

  • In a saucepan bring sugar and water to boil
  • Stir in hazelnuts while mixing
  • Add the rest of the ingredient
  • Let cool

Although not necessary this mixture adds for great presentation and flavor.


Click Here For Downloadable PDF

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