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Kinder Bueno Tart

January 14, 2022

! PASTRIES, TARTS " 0

Last weekend I celebrated my niece Yasmine’s 9th

birthday with the family. She requested a Princess
Jasmine cake, from Aladdin, just like I made her for her
first birthday. Just like Yasmine, the cake has matured,
and so have I.

This time I created a bigger and more accurate

chocolate sculpture of the Disney princess. Yasmine
had one request: she did not want the princess to be
eaten. She wanted to put it in her bedroom by her
bedside to keep her safe from all the night monsters.
Her wish was my command. But I cannot guarantee
that the heat monsters won’t melt the princess this
summer.

I also created a Moroccan-style pillow that was a better

fit for the royal theme. Underneath the pillow I hid a
chocolate cake with a layer of chocolate ganache in
the middle. The kids don’t want to graduate from
traditional chocolate birthday cake just yet.

The grown-ups, however, are a bit tired of it. To make

everyone happy, I baked an additional dessert,
especially for the grown-ups with a young soul: a
Kinder Bueno tart, inspired by their favorite chocolate
bar.

Royal notes

* In this Kinder Bueno tart recipe I use natural

hazelnut butter
butter. You can probably find it in most
nature stores. Natural hazelnut butter is made from
100% hazelnuts, with no added oil, and doesn’t taste
bitter at all (please taste it before you use it).

* It’s important to make the dough in a cold

environment (the ingredients should be cold as well).
Make sure that the kitchen is cold throughout the
process. If the dough softens while working with it, put
it in the fridge for a short rest.

*  In this recipe I use a Silpan to improve the baking of

the crust. If you don’t have one, blind bake the crust
and use pie weights, just like I did in this post.

*  Pailleté feuilletine
Pailleté feuilletine: or in other words, caramelized
wafer flakes. You can find it in most baking supply
stores. You can also make it at home. Just get wafer
rolls and crumble the crunchy layer that covers the
filling.

Ingredients

Gelatin mass *
3 g gelatin powder
15 g water

Kinder Bueno crémeux

50 g natural hazelnut butter
50 g white chocolate
12 g gelatin mass
80 g heavy cream 38%
80 g milk 3%
40 g egg yolk (from 2 large eggs)
20 g sugar

Vanilla crust
235 g all-purpose flour
30 g almond powder
90 g powdered sugar
½ tsp salt
120 g cold butter (cut into cubes)
56 g eggs (1 large egg)
1 tsp vanilla paste

Baked hazelnut cream

55 g powdered sugar
30 g peeled hazelnuts
25 g almond powder
55 g soft butter (at room temperature)
55 g eggs (1 large egg at room temperature)

Hazelnut streusel
30 g peeled hazelnuts
15 g all-purpose flour
15 g demerara sugar
¼ tsp salt
15 g butter

Hazelnut crunch
80 g natural hazelnut butter
30 g pailleté
pailleté feuilletine
feuilletine
60 g hazelnut streusel
25 g milk chocolate
15 g dark chocolate 58%

Glaze
100 g milk chocolate
60 g white chocolate
100 g heavy cream 38%

Decoration
50 g dark chocolate 56%
About 30 g toasted hazelnuts (unpeeled)

Equipment
Round baking ring, 20 cm diameter & 2.5 cm
height
Round baking ring, 18 cm diameter
Thermometer
Measuring pitcher
Mesh sieve
Hand blender

* The amount of gelatin is too small to

weigh?
weigh? You can make a bigger batch, let’s say 10 g
gelatin powder and 50 g water and just weigh 14 g
from the final mass to the recipe.

Gelatin mass

Sprinkle gelatin powder over the water, mix well and

keep in the fridge for at least half an hour. If the
resulting texture is too spongy or lumpy, heat the
gelatin mass gently just to melt it and put it back in the
fridge to set again. Cut into small pieces before use.

Kinder Bueno crémeux

Prepare the smaller ring: warm the ring a little on low

heat. Cover the bottom of the ring with plastic wrap by
pulling and attaching it to the sides to form a flat
sealed bottom. Place the ring on a flat tray.

Put white chocolate in a measuring pitcher. Add

hazelnut butter and gelatin mass. Place a sieve on top.

Put milk, heavy cream, sugar and egg yolks in a

saucepan and mix. Heat on medium heat up to a
temperature of 80-82 °C / 176-180 °F (it’s ok to go a
little higher, but not more than 84 °C / 183 °F), while
mixing energetically, but gently, with a spatula
to prevent the egg yolk from congealing (especially at
the bottom of the saucepan).

Remove from heat and pour immediately through the

sieve into the measuring pitcher (to get rid of egg
chunks that may have hardened while cooking). Mix a
little bit with a spatula and then use a hand blender to
blend it to a uniform consistency.

Pour the mixture into the bottom sealed ring. Keep the
Kinder Bueno crémeux in the freezer for at least 2
hours or until set.

Crust

Put flour, almond powder, powdered sugar, salt and

butter cubes in the mixer bowl and keep in the fridge
for about 10 minutes. Remove from fridge.

Using the paddle attachment, start mixing at low-

medium speed until the batter reaches sand-like
consistency. Make sure the butter chunks are as small
as possible at the end of the process without melting
the butter. Make sure the room is chilled
chilled.

Using a fork, whisk the egg yolk with the vanilla. Add
the egg mixture all at once and keep mixing at medium
speed until the dough starts to form but is not yet
completely uniform. Remove dough parts from the
bowl and combine.

Divide the dough in two equal parts – one part to be

used for this recipe and the second part to be kept for
another use (up to a week in the fridge or two-three
months in the freezer).

Place the dough on top of a parchment paper. Flatten

the dough a little bit and lay another parchment paper
on top. Roll out the dough with a rolling pin between
the two parchment papers to 3 mm thickness. Keep
turning the dough throughout. Place the dough with
the parchment papers on a tray. Keep in the fridge for
at least an hour or two.

Fonçage:

Lightly butter the inner side of the larger baking ring

so that the dough sticks to it. When the dough is
ready, peel parchment papers from both sides. Place
the ring gently on top of the dough and cut a larger
circle around the ring.

Please note (!)

(!) If at any point the dough starts to
soften, put it back in the fridge until it is slightly sti$
again.

Place the ring on a parchment paper and place the

dough gently on top of it. Lift the edges of the dough,
gently push the rest of the dough down and attach the
edges to the sides of the ring, starting from the
bottom of the ring to the top. Gently press down on
the sides so that the corners at the bottom form a right
angle. (It’s not the end of the world if the dough gets
torn accidentally. Just attach the sides that have been
torn apart and move on).

Before you move on to the next step, check that the

bottom is straight and uniform from the lower side of
the ring (if the dough is cold enough, you will be able
to flip and check it easily. If the dough is too soft, put it
back in the fridge till it’s set again).

Go over the top of the ring with a sharp knife and

remove the excess dough. Prick the bottom of the
crust all over with a fork and keep in the freezer until
the dough is sti$ again (about half an hour).

Baking:

Preheat oven to 170 °C (340 °F). When the desired

temperature is reached, remove the crust from the
freezer and set it on a Silpan (if you don’t have one,
blind bake the crust and use pie weights, just like I did
in this post).

Place immediately in the oven and bake for about 18-

20 minutes, until the crust begins to brown. Set aside
to cool.

Release the crust from the ring. Brush the top of the
crust against a flat mesh sieve to straighten the edges
and give it a cleaner, sharper look. Clean the crumbs
from inside the crust using a clean brush. Set aside.

Fonçage

Fonçage

Fonçage

Fonçage

Vanilla tart

Baked hazelnut cream

Preheat oven to 170 °C (340 °F). Put hazelnuts and

powdered sugar in a small food processor and ground
to a fine powder. Transfer to the mixer bowl and add
almond powder and soft butter. Attach the paddle
attachment and mix on low-medium speed until you
get a uniform mixture.

Add the egg gradually to the butter mixture and keep

mixing. Scrape the sides of the bowl occasionally. Keep
mixing until you get a uniform cream. Transfer the
cream into the crust.

Using a small o$set spatula, spread the cream evenly

inside the crust and flatten the surface. Put the crust
back in the oven. Bake for about 16-20 minutes, until
the cream is set and starts separating from the rim of
the crust. Remove from the oven and set aside to cool.

baked hazelnut cream

baked hazelnut cream

Hazelnut streusel

Preheat oven to 170 °C (340 °F). In a food processor,

grind hazelnuts and flour together to a powder. Add
sugar, butter and salt. Grind in short pulses until you
get a crumble.

Spread the crumbly mixture on a baking tray lined with

parchment paper. Place in the oven and bake for 8-10
minutes until golden brown. Remove from the oven
and let it cool at room temperature.

hazelnut streusel

Hazelnut crunch

Put hazelnut butter, pailleté feuilletine and hazelnut

streusel in a bowl. Melt milk and dark chocolate
together (on a double boiler or in a microwave). Add
the melted chocolate to the mixture and mix until
uniform. The texture should resemble a crunchy
spread. If the mixture is not spreadable, add a little bit
more melted chocolate (5-10 g).

Using an o$set spatula, spread the hazelnut crunch on

top of the tart and flatten the surface to be levelled
with the rim of the crust. Set aside.

Hazelnut crunch for kinder bueno tart

Glaze

Put white and milk chocolate in a measuring pitcher.

Bring the heavy cream to a simmer and pour over
chocolate, making sure all the chocolate is covered.
Mix well with a spatula until uniform.

Remove the Kinder Bueno crémeux from the freezer

and release it from the ring by warming the outer side
of the ring with the warmth of your hands. Do it on top
of a raised cooling rack. The crémeux will just slide out
by itself and land on top of the cooling rack. Place a
parchment paper underneath the cooling rack.

Immediately pour the glaze on top of the crémeux

starting from the outer edge and continuing inwards
(make sure all the sides are coated). Gently remove the
excess glaze on top of the crémeux using a large o$set
spatula to get a thin uniform layer.

Slide the o$set spatula under the crémeux and move

the crémeux around on the cooling rack to get rid of
the excess glaze on the bottom.

Lift the crémeux carefully with the spatula and place it

on top of the tart. Keep the tart in the fridge to let the
glaze set. In the meantime, prepare the decoration.

Pouring the glaze

Glaze on top of a kinder bueno tart

Decoration

Roast & grind hazelnuts : Preheat the oven to 180

°C / 355 °F. Place hazelnuts on a baking tray and bake
for about 10-15 minutes, until roasted. Remove from
the oven. Let cool at room temperature before use. Put
hazelnuts in a small food processor. Grind in short
pulses until crushed. Transfer to a small bowl.

Melt dark chocolate on a double boiler or in a

microwave. Fill a pastry bag with the melted chocolate.
Remove the tart from the fridge. Use scissors to cut a
narrow opening at the edge of the bag. Pipe chocolate
stripes on top of the tart, similar to a Kinder Bueno bar.
Decorate the sides of the crust with crushed hazelnuts.

Keep this Kinder Bueno tart in the fridge in an airtight

container for about 2-3 days.

kinder bueno tart

! 2

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