Stromboli tart

Stromboli Tart - Bruno Albouze - THE REAL DEAL

Stromboli Tart Recipe / Serves 8.

The Stromboli tart is a remarkable combination of texture mingling chocolate, nuts and cocoa nibs (crushed cocoa beans) mimicking the magma and lava crust of the Stromboli volcano in Italy.

Chocolate Crust
12 Tbsp (180g) butter, softened
1/2 tsp (2g) salt
1/2 cup (100g) powdered sugar
3 Tbsp (40g) almon meal
1.8 cup (240g) all.p flour, sifted
3 Tbsp (30g) cocoa powdered, sifted
1 ea. (50g) whole egg.

Sift flour and cocoa powder together; set aside. In a food processor, cream butter, salt and sugar. Add the egg and powders in 2 times. Mix until combined and chill for a couple of hours (can be made in advance). Flour countertop, work out half of the pastry – make it supple but still cool, and roll dough out into a 3mm (0.12”) disk and lightly prick. Make a 8” (21cm) greased round pan, tart ring or make individual if desired. This recipe can handle 3 tart shells. The dough can be stored a week in the refrigerator or kept frozen for up to 6 months. Better leave the tart shell to rest overnight in the refrigerator to dry out; uncovered. Blend bake tart shell for 20 minutes at 350ºF/180ºC. Remove pie weights and bake for 10 min more; cool.

Nut-Chocolate Crunch
2.8 ounces (80g) peanut butter
A pinch of salt
1.5 ounces (50g) milk chocolate, melted
1 ounce (30g) corn flakes; crushed or use feuilletine (crispy confection made from thin, sweetened crêpes)
1 ounce (30g) brazil nuts, crushed and toasted
1 ounce (30g) hazelnuts, crushed and toasted
1 ounce (30g) dark chocolate pearls (optional).

Combine peanut butter, salt and milk chocolate. Add corn flakes, nuts and chocolate crisppearls. Spread evenly in the baked tart shell; set aside.

0.7 cup (170g) heavy cream, hot
1.2 cup (130g) whole milk, hot
7 ounces (200g) gianduja* or Nutella
3.3 ounces (100g) hazelnut butter (paste)
A pinch of salt
1/2 tsp (2g) berry bataks (baie/poivre Andaliman) / Optional.

Blend all ingredients together. Pour over the nut-chocolate crunch and leave to set in a cool area or refrigerator. Make another layer of ganache if desired using a smaller in diameter ring lined with acetate or parchment; freeze to harden and unmold. Top the tart and thaw completely before slicing it.

Cocoa Nibs Tuile
2 ounces (50g) sugar
2 ounces (60g) cocoa nibs (crushed cocoa beans)
0.8 Tbsp (10g) butter, cubed
A couple of pinch of pectine or a drizzle of lemon juice.

Take out a tablespoon of sugar (10g) and mix it with pectine; set aside. Heat up a small pan and make a light brown caramel a sec (dry caramel) with the remaining sugar. Stir in butter and add the sugar-pectine or lemon juice and cocoa nibs. Spread hot mixture evenly inside a pastry ring (same size as the top).

Bake at 400ºF/200ºC for 10 min max. Remove tart ring and cut into 8 triangles while still warm. Let cool.
Top each slice with a cocoa nibs tuile. Serve the tart but not too cold. Enjoy!

Praliné (Hazelnut Spread)
10 ounces (300g) whole hazelnuts
8 ounces (200g) sugar.

Using Caramel a-sec- Method (caramel without water)
Toast nuts lighlty. Cook sugar in a hot frying pan to caramel stage. Toss in warn nuts, turn heat off and transfer onto a silicone baking mat to cool. Break into pieces.

In a running food processor, blend to paste with a pinch of salt. Keep sealed at room temp.

*Dark Gianduja
3.3 ounces (100g) praliné
3.3 ounces (100g) melted dark chocolate.

Combine and set aside. Wrap an store in cool area or fridge for a year.