Recipes
Cream the softened butter with the sifted icing sugar. Add the ground hazelnuts and salt. Add the flour followed by the eggs. Knead gently until just combined. Roll out the dough to a thickness of 3 mm and refrigerate before lining the tart pans. Blind bake the shells at 160 °C.
Sift together the ground almonds, icing sugar, and flour. Whip the whole eggs with the sifted dry ingredients until light and airy. In a separate bowl, beat the egg whites with the sugar to obtain a soft meringue. Gently fold the meringue into the first mixture, then gently fold in the melted butter cooled to room temperature. Spread onto baking trays (650 g per 60 x 40 cm tray) and bake at 170 °C.
Bring the cream and milk to a simmer with the vanilla. Pour over the milk gianduja, hazelnut paste, and sea salt in three additions. Blend to create a smooth emulsion, then pour into the pre-baked tart shells.
Roast the cocoa nibs for 10 minutes at 180 °C and add them to the hot cream. Let infuse, covered, for 1 hour, strain through a fine mesh strainer, and let cool. Bring the milk and sugar to a simmer, then remove from the heat. Add the gelatine mass and, once it has dissolved, incorporate the mascarpone. Blend the mixture, then add the infused cream, blending to create a smooth emulsion. Strain through a fine mesh strainer and set aside until the next day.
Melt the cocoa butter and chocolate together at 40 °C.
Fill the pre-baked tart shells with the gianduja hazelnut ganache. Place a disc of Joconde sponge on top and press gently so it adheres to the ganache. Refrigerate until set. Whip the cocoa nib Chantilly to a smooth, pipeable texture, then pipe it on top of each tart. Freeze until firm. Spray the frozen Chantilly with the chocolate velvet coating to create a velvety effect. Finish with a few cocoa nibs or a small chocolate garnish. Keep refrigerated and allow the tarts to soften slightly before serving.
Based in Dubai since 2011, Chef Karim Bourgi is Executive Pastry Chef for the Al Mana Group, a role in which he manages the opening of La Maison du Chocolat Paris boutiques in the Middle East. He has just opened the Hermes Paris Cafe in the new Fashion Avenue Dubai Mall. Designated 3rd Best Pastry Chef at the Pâtissier dans le Monde competition in 2014, this lover of patisserie, born in Senegal to Lebanese parents, has trained in the finest establishments. A member of Les Toques Blanches du Monde, Chef Bourgi founded his own consultancy and boutique, KB Gourmandises, four years ago - which currently employs four people. This is his portrait.
