What can I use instead of cheveux d’ange in the crunch layer?

You can use feuilletine, cornflakes, or even crushed wafer cookies for a similar crisp texture.

Can I make the tart in advance?

Yes, prepare the sponge and crunch layer a day ahead, then whip and pipe the ganache before serving.

Do I need praliné paste for the ganache?

Praliné adds the nutty caramel depth. If unavailable, blend hazelnuts with caramelized sugar as a substitute.

Hazelnut Almond Tart with Crunchy Praliné Layers

Name: Hazelnut Almond Tart with Crunchy Praliné Layers
Prep time: 30 min
Cook time: 20 min
Total time: 300 min
Yield: 8
Ingredients: Eggs; Sugar; Almond flour; Unsalted butter, melted; Milk chocolate; Cheveux d’ange (or feuilletine/cornflakes); Hazelnut paste; Heavy cream (divided); White chocolate; Praliné paste; Gelatine leaf

A decadent French tart with almond sponge, hazelnut crunch, and a silky praliné ganache montée—layered elegance in every bite.

A French Tart That Marries Hazelnuts, Almonds & Praliné Elegance ✨

When it comes to French pastry, few desserts feel as indulgent and texturally layered as this Hazelnut Almond Tart with Crunchy Praliné Layers. Imagine a soft almond sponge at the base, a crisp hazelnut-chocolate crunch in the middle, and a cloud-like praliné ganache montée to finish. Every slice offers a play of textures—airy, crunchy, creamy—and the nutty caramel notes of praliné make it irresistible. 🌰🍫

The Charm of Hazelnut & Almond Together

Hazelnuts bring richness while almonds add subtle sweetness—together, they create the foundation of countless French pâtisserie classics. The almond sponge keeps the tart moist and delicate, while the hazelnut crunch adds a textural surprise that contrasts beautifully with the silky ganache.

This recipe is elevated yet approachable: the sponge comes together quickly, the crunch uses simple ingredients (with substitutions if needed), and the praliné ganache can be made in advance.

A Crunchy Praliné Heart ❤️

The middle layer is where the magic happens. A mix of milk chocolate, hazelnut paste, and cheveux d’ange (crispy angel hair pastry) or its substitutes (cornflakes, feuilletine) creates a praline-style crunch that delivers pure pastry-shop texture. It’s the bite that keeps you coming back for more.

The Dreamy Praliné Ganache Montée 🥄

Ganache montée is a staple of modern French desserts: cream-based, whipped, and impossibly light. Enriched with praliné paste, it becomes nutty, smooth, and cloud-like—perfect for piping swirls or spreading over the tart. Chilling it overnight ensures the best airy whip.

Tip: garnish with toasted hazelnuts for a rustic finish, or add chocolate curls for a more refined presentation.

Why You’ll Love This Recipe 💡

Showstopping Layers – A bakery-quality dessert that looks as good as it tastes.
Nutty Sophistication – Hazelnut and almond bring depth without overwhelming sweetness.
Flexible Crunch – Feuilletine, cornflakes, or wafer crumbs all work beautifully.
Make Ahead Friendly – Sponge and crunch can be prepped ahead; ganache whipped before serving.

Serving Suggestions 🍽️

Serve chilled with a strong espresso or a dessert wine like Muscat. The nutty caramel tones pair beautifully with coffee or slightly sweet wines, making this tart ideal for special dinners, holidays, or celebrations.

Final Thoughts

This Hazelnut Almond Praliné Tart is more than a dessert—it’s a textural journey and a nod to modern French pâtisserie. If you’re looking to impress guests (or treat yourself to something extraordinary), this recipe is a must-try.

Will you go for rustic hazelnut topping or an elegant chocolate garnish? Either way, it’s pure decadence in every bite. 🌟