Honeycomb Tart


Almond Shortcrust
All Purpose Flour 375
Almond Powder 50
Powdered Sugar 150
Butter 225
Salt 6
Almond Shortcrust total 806
Almond Powder 102
Olive Oil 20
Powdered Sugar 100
All Purpose Flour 70
Egg Whites 175
Butter 175
Cinnamon 5
Cloves 3
Orange Zest 3
Honey 80
Honeycomb total 733
Hazelnut Ganache
Chantypak 350
Glucose 35
Patisfrance Praline Hazelnut 250
Carat Coverlux Milk 360
Cocoa Butter 80
Butter 80
Hazelnut Ganache total 1155
Liquid Caramel
Chantypak 150
Cremfil Classic 500 Dulce de Leche
Liquid Caramel total 650

Working Method

Almond Shortcrust
  • Mix flour, almond powder, sugar, salt and butter together until you obtain a sandy texture.
  • Add the eggs and mix until you obtain an homogeneous dough.
  • Store in the fridge to obtain firm texture.
  • Roll out to 3mm and put in appropriate ring of 6cm.
  • Bake at 180 °C for 15 minutes

  • Mix all the solid ingredients in a bowl.
  • Mix the honey with the egg whites in another bowl and we add the previous mix.
  • Finally, add the butter and the olive oil and homogenize the mix.
  • Make 2cm thick layer of the mix
  • Bake for 18 minutes at 165 °C 

Hazelnut Ganache
  • Heat the cream, glucose and cocoa butter and mix them with the praline and the chocolate. 
  • When the mix reaches 35°C , add the butter and homogenize the mix with a hand mixer.

Liquid Caramel
  • Warm the cream and mix it with the deli caramel.

  • In the baked tarts put the already baked honeycomb which has a hole in the middle. 
  • In the hole, put the liquid caramel. 
  • After all this procedure put on top the hazelnut ganache and decorate.

About this recipe

Complexity level: