Tart Dough
• RedMan Unsalted Butter | 68328 | 75g
• RedMan Icing Sugar | 1416 | 50g
• RedMan Almond Powder | 52906 | 25g
• Eggs | 12088 | 1 no.
• RedMan Plain Flour | 1242 | 125g

Baked Almond Cream
• RedMan Icing Sugar | 9793 | 60g
• RedMan Unsalted Butter | 68328 | 60g
• RedMan Egg | 12088 | 1 no.
• RedMan Almond Powder | 52906 | 60g

Hazelnut Crunch
• RedMan Hazelnut Ganache | 51748 | 80g
• RedMan Feulletine | 61202 | 30g

Dark Chocolate Whipped Ganache
• Callebaut 70% Dark Chocolate Couverture | 67337 | 90g
• Grand Fermage 35% Whipping Cream | 58612 | 50g
• RedMan Vanilla Essence | 67722 | 1/2 tsp
• Grand Fermage 35% Whipping Cream | 58612 | 150g

**Tart Dough**
1. In a stand mixer, cream the butter and icing sugar with the paddle attachment.
2. Mix in the almond powder until combined, then add in the egg.
3. Mix in the plain flour until a dough forms. Cling wrap the dough and chill for 30 minutes in the fridge before use.

**Baked Almond Cream**
1. Cream the icing sugar and butter using a paddle attachment until pale and fluffy.
2. Add in the egg and mix until combined. Followed by the almond powder.

**Hazelnut Crunch**
1. Toast the hazelnuts in the oven at 150°C for about 15 minutes. Let it cool completely before use.
2. Dice the cooled hazelnuts.
3. Combine the ganache and cooled toasted hazelnuts together in a bowl.

**Dark Chocolate Whipped Ganache**
1. In a microwaveable bowl, heat the chocolate until half melted.
2. In a pot, bring the cream and vanilla essence to a boil.
3. Pour the boiling cream into the chocolate and mix with a spatula until smooth.
4. Add the COLD 150 gm of cream into the ganache in 2 parts.
5. Chill in the fridge for at least 2 hours before use.
6. Whip the cream up in the mixer until stiff peaks to use.

**Assembly**
1. Bake the tarts at 165 degrees for about 10 minutes, let it cool completely before piping the almond cream about 2/3 of the tart, then continue baking for about 10 to 15 minutes until the tart is golden brown.
2. Once the tarts are cooled, fill them with the hazelnut crunch to the brim.
3. Whip up the whipped ganache till stiff peaks and pipe on top of the hazelnut crunch layer.
4. Decorate with cocoa powder and hazelnuts.