Gianduja Chocolate Tart

Fruit Specialties, Desserts, Cookies and Bars

Gianduja Chocolate Tart



Tart Shell (Yield 2 tarts (481g each))

  • 2  Egg yolks
  • 64g  Heavy cream
  • 260g  Almond flour
  • 110g  Sugar
  • 300g All purpose flour
  • 3g Salt
  • 192g Unsalted butter (cubed)

Filling (enough for 2)

  • 605g Heavy cream
  • 6g Espresso powder
  • 3g Salt
  • 395 g Bittersweet chocolate
  • 125g Gianduja
  • 128g Butter (sliced and softened)
  • 200g Eggs (lightly beaten)

Glaze (yield 235g, enough for 2)

  • 76g Heavy cream
  • 32g Corn syrup
  • 115g Bittersweet chocolate (64%)
  • 24 g Hot water


Tart Shell

Beat yolk and cream together in a bowl. Pulse almond flour, AP flour and salt in a food processor. pulse butter in little by little (15 pulses or so). Turn processor on and add egg yolk mixture until it forms a ball (8-12 seconds). Form into two 6 inch disks of equal weight and refrigerate for 30 min or up to 3 days. Roll out doughs to 3/8 inch and 11.5″ in diameter. Preheat oven to 375 and spray a 9.5″ tart pan. Lay dough into the pan being careful not to break it and use a rolling pin to cut off the top and then press into the sides followed by using a ring mold to get straight sides. Freeze the dough for 20-30 min. Spray a 12″ aluminum foil pc and press sprayed side down into the pan followed by adding pie weights after and then baking for 25 min at 375 (low or no fan). After 25 min remove foil and then continue baking until the pastry is golden brown. Let cool before filling.


Simmer cream, espresso and salt in a pan just to dissolve the espresso. Place chocolate and gianduja into a heatproof bowl and strain the cream mixture over the chocolate using a chinois. Let sit for 5 min to soften chocolate and gianduja. Using a whisk slowly stir as to not incorporate air into the mix, add butter in slowly and then finally add in the eggs straining through the same chinois from before. Set oven to 250F. Pour batter into the tart mold and shake lightly side to side to remove any air bubbles. Bake on a sheet tray for 30-35 min until the outer edge is just set and faint small cracks can be seen. Refrigerate uncovered until filling is set and chilled.


30 min prior to glazing remove the tart from the cooler to prepare to glaze. Bring cream and corn syrup to a simmer in a small saucepan and stir briefly to mix. Remove pan from heat and add chocolate and cover. Let sit for 5 min to soften then whisk gently while adding hot water until combined and shiny. Work swiftly and pour glaze in center of the tart tile and allow glaze to run to the edge. Pop any bubbles with a toothpick or pairing knife. Let sit for 2 hours minimum or up to 4 hours. Remove outer ring and cut into wedges.