ONE CHEF ONE RECIPE: Chef Arne Riehn’s Caramel Chocolate Tart at IGNIV Bangkok
Chef Arne Riehn, the pastry expert at 1-Michelin-star IGNIV Bangkok, showcases his delectable Caramel Nut Tart.
Arne Riehn is a sous chef and pastry chef at the 1-Michelin-star IGNIV Bangkok, located in the St. Regis Bangkok. The German-born Riehn has a truly special flair for sweets. Today he will share his delectable “Caramel Nut Tart” from IGNIV Bangkok, where Riehn is in charge of the signature IGNIV Candy store.
Tartlet preparation
Step One: Short Pastry Almond Yolk
Ingredients:
95g Icing Sugar
150g Butter
250g Flour
30g Almond
58g Egg Yolk
1g Salt
Directions
- Mix all the ingredients
- Add butter in small cold cubes while mixing
- Mix until incorporated
- Add egg yolk
- Mix well
- Press to a flat rectangle
- Keep in the fridge overnight
- Knead gently with the rolling pin
- Sheet the dough between two baking paper sheets size 2-2.5mm
- Put in the fridge for 1 hour
- Punch out the bottom, make an 8 cm-tartlet ring
- Cut stripes 26cm long and 3 cm wide (a little bit higher than your tart rings are)
- Roll the stripes and put them carefully into the tartlet rings
- Press it to the side of the ring
- Cut the dough on top of the ring with a spatula or a household knife
- Poke holes in the bottom part with a fork
- Freeze the dough again
- Preheat the oven to 175°C
- Bake for 15 minutes
- Spread egg yolk in the moulds
- Bake for 5 minutes
- Let them cool on a grid.
Step Two: Caramel Nut Tartlet
Ingredients:
150g Sugar
75g Cream (room temperature)
50g Butter (cold in small cubes)
250g Hazelnuts with Skin
150g Chocolate 70%
150g Cream
Instructions:
1. Scale all ingredients
2. Preheat oven to 175°C
3. Put the nuts in the oven to roast
4. Caramelise sugar in pan
5. Add cream step by step (stirring with wooden spoon)
6. Add butter in cubes (stirring with wooden spoon)
7. Add roasted nuts (stirring with wooden spoon)
8. Fill into Tartlet Shells, keep some for garnish on top
9. Let cool down
10. (Ganache) Boil cream for ganache
11. Chop chocolate and fill in high cylindric container
12. Pour hot cream over chocolate
13. Let temper for 3 minutes
14.Start to steer with silicone spatula until mass is emulsified and shiny
15. Transfer the Ganache in a piping bag and spread it thinly on tart
16. Let rest in fridge for 30 minutes
17. Finish Tartlet with left-over caramelised nuts
18. And some sliced dry nuts
Chef tips:
- Plan ahead – Have all working tools, ingredients prepared and scaled before you start cooking. Nothing is worse for workflow than searching for ingredients.
- Turn short pastry into chocolate short pastry – Change 10-15% of the flour amount to cocoa powder.
IGNIV Bangkok, 159 Rajadamri Road, Bangkok, 10330; Tel: +66 2207 7822
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