Tart Coklat Hazelnut | Hazelnut Chocolate Tart

Coklat tart dengan inti sapuan hazelnut yang mewah, dengan tekstur kult tart yang rangup dan rasa harum kacang hazelnut yang dipanggang, biskut ini salah satu biskut yang anda patut cuba untuk raya nanti. Cara membuatnya juga mudah, hanya perlu tekan pada acuan tart mini dan isikan dengan inti. Tart ini boleh ditindih kerana permukaan intinya sudah sedikit keras, tapi untuk cuaca panas dan mengekalkan kesegaran tart sebaiknya tart disimpan dalam bekas kedap udara dan disimpan dalam peti sejuk.
Selamat mencuba!

Jumlah Tart : 108 keping

🍀TART PASTRI :
250 gm mentega bergaram (lembut) | 1 cawan & 2 sudu besar
120 gm gula perang lembut | 2/3 cawan + 1 sudu besar + 1 sudu teh
2 biji telur gred A
1 sudu teh esen vanilla
16 gm susu tepung penuh krim | 2 sudu besar
15 gm serbuk badam | 2 sudu besar
70 gm tepung jagung | 1/2 cawan + 1.5 sudu besar
4 gm baking powder | 1 sudu teh
21 gm serbuk koko | 3 sudu besar
375 gm tepung gandum | 3 cawan

🍀INTI & HIASAN :
Kacang hazelnut 100 gm | 2/3 cawan (bakar 130℃, 40-50 minit
Sapuan hazelnut secukupnya
Kepingan badam 25 gm | 1/4 cawan

SUHU MEMBAKAR KULIT TART : 170℃, 15-18 minit, api atas bawah, ketuhar dipanaskan 10-15 minit.
SUHU MEMBAKAR TART (DENGAN INTI) : 170℃, 8 minit, api atas bawah
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[ENGLISH]
Decadent chocolate tart, filled with soft and creamy hazelnut spread and crunchy tart pastry, is a dream tart to indulge! These tarts has nutty and crunchy toasted hazelnut inside and topped with almond flakes. The making of the tarts is super easy, all you need is mini muffin pan to mold the crust and then fill with the filling. You can stack the tart as the filling surface has hardened slightly, but I would recommend to keep them refrigerated in an air tight container especially during hot weather to maintain freshness.
Happy baking!

Yield : 108 pcs

🍀TART PASTRY :
250 gm softened salted butter | 1 cup & 2 tbsp
120 gm soft brown sugar | 2/3 cup + 1tbsp + 1 tsp
2 large eggs
1 tsp vanilla essence
16 gm milk powder | 2 tbsp
15 gm ground almond | 2 tbsp
70 gm corn flour | 1/2 cawan + 1.5 sudu besar
4 gm baking powder | 1 tsp
21 gm cocoa powder | 3 tbsp
375 gm all purpose flour | 3 cups

🍀FILLING & DECO :
Hazelnut 100 gm | 2/3 cup (bake 130℃, 40-50 minutes, top & bottom heat mode in preheated oven)
Hazelnut spread as required
Almond flakes (bake 130℃, 3-5 minutes, top & bottom heat mode in preheated oven)

BAKING TEMPERATURE (CRUST ONLY) : 170℃, 15-18 minutes, top & bottom heat mode. oven preheated 10-15 minutes.
BAKING TEMPERATURE (CRUST + FILLING) : 170℃, 8 minutes, top & bottom heat mode.
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