Delice Aux Noisettes

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Servings: 6 Difficulty: Advanced
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A rich, nutty French tart with a caramelized hazelnut crust and creamy custard filling.
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Delice Aux Noisettes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 710.9

Description

This elegant Delice Aux Noisettes is a classic French dessert that celebrates the deep, earthy flavor of hazelnuts. The base is a crisp, pre-baked quiche shell filled with a luxurious mixture of homemade hazelnut butter, eggs, and cream, creating a dense, fudgy texture similar to a cheesecake. Topped with a crunchy layer of nougatine hazelnuts coated in caramelized sugar, it offers a delightful contrast between the smooth custard and the brittle topping. Finished with fresh whipped cream and vanilla, this dessert is sophisticated yet approachable.

Ingredients

Directions

  1. Preheat oven to 375F (190C).
  2. Spread the hazelnuts on a baking sheet and toast in the oven for 10 minutes, watching carefully to prevent burning.
  3. Remove nuts from oven and let cool slightly, then rub them in a clean kitchen towel to remove skins.
  4. Set aside 1/2 cup of the toasted, skinned hazelnuts for the nougatine; keep them warm.
  5. Place the remaining 1 cup of hazelnuts and 3/4 cup of granulated sugar into a food processor.
  6. Process for 6 to 10 minutes, scraping down the sides occasionally, until the mixture turns into a smooth, oily nut butter.
  7. While the nut butter is processing, prepare the whipped cream topping: Whip 1/2 cup of heavy cream in a chilled bowl until soft peaks form.
  8. Add confectioners' sugar and vanilla to the cream and whip until stiff peaks form.
  9. Transfer the whipped cream to a strainer lined with cheesecloth and set over a bowl to drain any excess liquid while you make the nougatine.
  10. In a stainless steel or aluminum saucepan, combine 1/2 cup granulated sugar and 3 tablespoons water.
  11. Heat over medium heat, stirring until sugar dissolves, then stop stirring and add a pinch of cream of tartar.
  12. Bring to a boil and cook without stirring until the syrup turns a light amber color.
  13. Lightly oil a baking sheet with vegetable oil.
  14. Quickly pour the 1/2 cup of warm hazelnuts into the hot caramel syrup and stir immediately with a wooden spoon to coat evenly.
  15. Pour the coated nuts onto the oiled baking sheet and spread them out. Let cool for 10 minutes until hardened into nougatine.
  16. Once cooled, coarsely chop the nougatine into bite-sized pieces.
  17. In a bowl, whisk together the remaining 1 cup of heavy cream and the eggs.
  18. Fold the egg mixture into the hazelnut butter until smooth.
  19. Pour the hazelnut mixture into the prebaked quiche shell.
  20. Sprinkle the chopped nougatine evenly over the top of the filling.
  21. Bake for 25 to 35 minutes, or until the center is set and the top is golden brown.
  22. Allow to cool slightly to room temperature.
  23. Serve tepid, topped with dollops of the drained whipped cream.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 710.9kcal
% Daily Value *
Total Fat 37.9g59%
Saturated Fat 21.5g108%
Cholesterol 285.5mg96%
Sodium 71.1mg3%
Total Carbohydrate 87.1g30%
Dietary Fiber 0.6g3%
Sugars 85.5g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: delice, noisettes, hazelnuts, french, dessert, tart, nougatine, caramel, custard, whipped cream, nut butter, baking, sweet, rich, pastry, elegant
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