27 August 2025
Hazelnut Almond Tart with Crunchy Praliné Layers
Baptiste Fache adapted by JojoM
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. 🌟
Hazelnut Almond Tart with Crunchy Praliné Layers
Baptiste Fache adapted by JojoMA decadent French tart with almond sponge, hazelnut crunch, and a silky praliné ganache montée—layered elegance in every bite.
Chef's Tips
Toast the hazelnuts lightly before garnishing for deeper flavor.
Chill the ganache overnight for the best whipped texture.
If you cannot find cheveux d’ange, substitute with crushed cornflakes or feuilletine.
Tools Used
Mixing Bowls(opens in a new tab)Whisk(opens in a new tab)Baking Tin(opens in a new tab)OvenSaucepan(opens in a new tab)Spatula(opens in a new tab)
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Ingredients
USMetric
Almond Sponge
Crunchy Chocolate Layer
Praliné Ganache Montée
Instructions
Bake the Almond Sponge
- 1
Preheat the oven to 180°C (350°F).
- 2
Whisk the eggs and sugar until pale and fluffy.
- 3
Fold in the almond flour and melted butter until smooth.
- 4
Pour into a lined baking tin and bake for 20 minutes. Cool completely.
Prepare the Crunchy Chocolate Layer
- 1
Toast the cheveux d’ange (or alternative) until golden.
- 2
Melt the milk chocolate gently and stir in hazelnut paste.
- 3
Fold in the toasted crunch, then spread evenly over the cooled sponge.
Make the Praliné Ganache Montée
- 1
Bloom the gelatine in cold water.
- 2
Heat half the cream until warm, then melt in white chocolate, praliné, and gelatine.
- 3
Stir until smooth, then add the remaining cold cream.
- 4
Cover and refrigerate at least 4 hours or overnight.
- 5
Once chilled, whip until light and airy.
Assemble the Tart
- 1
Pipe or spread the whipped praliné ganache over the crunchy layer.
- 2
Garnish with roasted hazelnuts or chocolate shavings.
- 3
Slice and serve chilled.
Comments & Reviews
Maria
8/22/2025
Not too sweet, just right. Definitely a showstopper dessert.
Louis
8/18/2025
I swapped cheveux d’ange for cornflakes—worked perfectly and added crunch!
Clara
8/15/2025
Made this for Sunday lunch—everyone was blown away. The praliné ganache is divine!
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Nutrition Facts
Serving Size: 1 slice (1/8 of tart)
Calories 465
% Daily Value*
Total Fat 33g42%
Saturated Fat 13g65%
Trans Fat 0g
Cholesterol 85mg28%
Sodium 55mg2%
Total Carbohydrates 35g13%
Dietary Fiber 3g11%
Sugars 25g
Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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