CakeChristmas
CakeChristmas
Whole pie round with chocolate, ganache surface simply smoothed without decor. A pickled tip shows a clear, grainy layer of puffed, hazelnut and praline paste rice under the dark ganache and above the shortbread dough.
Suggestion for presentation

Cakes with surprises / Tarts & crisps

Chocolate Tart with a Hidden Crunchy Layer

A recipe by CakeChristmas / Updated on 30 October 2026.

Under the smooth ganache is a layer of hazelnuts, puffed rice and praline paste.

Pie of 24 cm with a hidden crusty layer of 5 to 8 mm / shortbread bottom cooked to white then ganache taken in the refrigerator

8Indicative portions
45 minPreparation
33 minBaking
2 hours 50 minutesRest & Cooling
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Dessert in this mood

A crispy, thin crust is pressed to the bottom of the cooked pie, then covered entirely with ganache; no hazelnuts are arranged on top.

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Original quantity: 8 servings.

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Preparation

  1. Rub together flour, cold butter, sugar and salt. Add the egg, bring the dough together and refrigerate for 30 minutes. Spread on 3 mm and Line a circle of 24 cm.
  2. Prick the bottom, cover with paper and cooking weights. Cook for 15 minutes at 175°C, remove paper and weight and cook for another 8 to 10 minutes. Cool down.
  3. Roast the 60 g of hazelnuts for 8 minutes at 160 °C, cool and then crush finely. Melt the milk chocolate and mix with the praline paste. Add soufflé rice and hazelnuts.
  4. Spread this mixture over the bottom of cold pie in a regular layer of 5 to 8 mm depending on the settlement, without going up on the edges. Refrigerate for 20 minutes.
  5. Heat 250 ml of cream and pour three times over 250 g of chopped dark chocolate; add 30 g of butter when the ganache is lukewarm. Pour over the crispy cold and smooth, without going over the edge of the dough.
  6. Refrigerate 2 hours, then exit for 15 minutes before cutting a spike. Show the crispy layer located between the sanded dough and the ganache.

Preserve and Serve

48 hours in the refrigerator; go out 15 minutes before tasting.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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