What Makes This Apricot and Hazelnut Tart Stand Out
This Apricot and Hazelnut Tart is a showcase of contrast and balance — bold fruit, roasted nut, smooth mousse, and crisp base. It starts with a thin layer of hazelnut praline, spread directly over a baked shortcrust base. On top, you’ll find a vibrant apricot jelly insert, a silky white chocolate apricot mousse, and a final layer of whipped hazelnut liqueur mousse. Each element delivers clear flavour, clean texture, and a precise, structured finish.
If you’re looking for a fruit-based tart that’s rich without being heavy, this build offers depth and freshness in every bite. Thoughtfully layered and clearly defined, this tart lets each component shine without distraction.
Base for the Apricot and Hazelnut Tart
This tart uses a crisp hazelnut shortcrust base that pairs perfectly with fruit and mousse textures. The nutty flavour adds depth without overpowering the other elements. Learn how to make the hazelnut shortcrust pastry used in this recipe.
Apricot and Hazelnut Tart Tutorial – Full Recipe Video and Step-by-Step Guide
This apricot and hazelnut tart layers bright fruit, toasted hazelnut, and two smooth mousses into a crisp shortcrust base. The apricot jelly brings acidity and freshness, while the mousses offer light texture and bold flavour. Each layer is built for clarity – no visual clutter, no unnecessary sweetness. Watch the full process and see the structure come together, from base to final cut.
Apricot & Hazelnut Tart
Equipment
- Digital kitchen scales
- Saucepan
- Mixing bowls
- Whisk
- Silicone spatula
- Immersion blender
- 2 Tart shells 18cm
Ingredients
Hazelnut Praline
- 60 g hazelnut butter
- 25 g icing sugar
Apricot Namelaka
- 7 g gelatine powder
- 35 g cold water for blooming
- 250 g apricot purée
- 460 g white chocolate
- 500 g cold cream 35%
Apricot Jelly Insert
- 470 g apricot purée
- 30 g apricot liqueur
- 140 g sugar
- 25 g cornstarch
- 12 g powdered gelatine
- 60 g cold water for blooming
White Chocolate Frangelico Mousse
- 140 g white chocolate couverture
- 60 g whole milk
- 40 g hazelnut liqueur
- 2 g gelatine powder
- 10 g cold water for blooming
- 180 g thickened cream 35%
Instructions
Hazelnut Praline
- Mix icing sugar into hazelnut butter until smooth
- Spread thin on the shortcrust base
- Set aside or chill until pouring apricot mousse
Apricot Namelaka
- Bloom gelatine in cold water
- Heat apricot purée to just boiling
- Dissolve the bloomed gelatine in the hot purée
- Pour over melted white chocolate and whisk to emulsify
- Blend with a stick blender until smooth
- Add cold cream and blend again until fully homogenised
- Pour into tart shell over the hazelnut praline layer
- Refrigerate until fully set
Apricot Jelly Insert
- Bloom gelatine in cold water and let sit for 10 minutes
- Place apricot purée and apricot liqueur in a saucepan
- Mix sugar with cornstarch and add to the cold purée while whisking
- Bring to a boil and cook for 1 minute, stirring constantly
- Remove from heat and add bloomed gelatine, stirring to dissolve
- Pour into a 16 cm silicone mould or a 16 cm cake ring lined with cling film at the bottom
- Freeze until solid
White Chocolate Frangelico Mousse
- Bloom gelatine in cold water
- Warm milk and hazelnut liqueur to 70°C and dissolve the gelatine
- Pour over white chocolate and emulsify
- Pour in cold cream and blend until fully homogenised
- Cover with cling wrap touching the surface
- Refrigerate for at least 6 hours or overnight
- Whip before piping
Video
RASPBERRY TART: BEST TART RING FOR YOUR TART SHELL
In this video, I compare and test different tart rings to show how each one performs when working with tart shells. You’ll see how various designs behave during baking, how they affect shape, and how cleanly they release after baking. This helps you understand whether upgrading your equipment actually improves your results or if your current setup is already sufficient. Watch the full breakdown here:
For a fast and reliable shortcrust foundation used in this tart, follow the full method here: https://andbonbons.com/shortcrust-pastry-recipe/ If you want to expand into other flavour variations, there are several directions that can match different tart concepts:
- A deeper hazelnut variation that intensifies nut flavour across the base – https://andbonbons.com/hazelnut-shortcrust-pastry/
- A chocolate shortcrust with rich cocoa depth, ideal for creamy or fruit-based fillings – https://andbonbons.com/chocolate-shortcrust-pastry-recipe/
- A speculaas shortcrust with warm spice notes like cinnamon and clove for a more aromatic profile – https://andbonbons.com/speculaas-shortcrust-pastry/
For a full range of modern tart ideas and flavour combinations, explore here: https://andbonbons.com/category/tart-recipes/
EXPANDING BEYOND COFFEE TART RECIPE – CHOCOLATE AND CONFECTIONERY BASICS
Looking to expand your sweet treat creations beyond cakes, explore the chocolate and confectionery basics here: https://andbonbons.com/category/confectionery/ This section covers essential techniques and building blocks that let you move beyond entremets into more playful, hand-held desserts. From layered chocolate bars to filled confections, you can apply the same principles of balance and texture on a smaller scale. It also opens the door to creating your own versions of classics like wagon wheels, Snickers-style bars, gianduja-based treats, and other structured chocolate confections with professional-level control and consistency.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
