Hazelnut Vanilla Tart | Hazelnut Financier, Hazelnut Praline & Vanilla White Chocolate Ganache Tart

[@saravalencic5576]

I made them and it turned out really tasty🙃 thank you for sharing your knowledge and recipe🤝🏻. With the ingridents in your video I made 8 tarts with 7cm diameter😊😊

[@hayzelbrathwaite2550]

Very elegant!!!!!

[@sapirsuliman1]

Thanks for the recipe🤎

[@TheRoW3RZzClan]

Your video's are really nice man the way it's shot and everything. Hope to see you grow a lot. Looks amazing!

[@bassimaabou850]

Waooo looks amazing 😊

[@meriemjpg]

Amazing recipe I will be making these soon 😩🤍🤍

[@samiakanhoush2409]

Thanks 4 ur pece of art ..didi backed the tart shell by 2 steps for how long u backed first step pleaz

[@Aswajar]

Looks and sounds delicious! Want to give this recipe a try, but is there a substitute for gelatin? Or can we omit it all together?

[@MaddieBrehm]

You can try using a substitute, but I always use gelatin so I don’t have any recommendations for one, sorry!

[@Ssimi278]

It look so delicious. I would like to ask how many pieces can i get from this recipe?

[@ByAysha]

I want to try doing this recipe ! , can I please know how can I substitute bloom gelatin with powder gelatin ?

[@MaddieBrehm]

You can substitute the sheet gelatin for powdered gelatin (or gelatin mass) but you still need to bloom it!

[@ByAysha]

@@MaddieBrehm thank you so much Maddie ✨

[@aysenurbaysal8930]

Çok hoş bir tatlı ve çok nazik bir paylaşım❤ Ama jelatin yerine ne kullanmalıyım💕

[@MaddieBrehm]

Thanks for watching! I recommend gelatin for my recipes, though if you have a favorite gelatin substitute you can play around with adding that into the recipe instead :)

[@nicholaspu]

This may be a stupid question… but how well do these store? If I wanted to make them as a gift, do I need to deliver them same day? Do I have a few days? Beautiful video! The details in the caramel especially my goodness I have messed up so many caramels! Lol

[@nicholaspu]

Soon as I sent that you answered the questions haha… thanks so much!!!

[@NitzanRodestein]

Hi :) Looks amazing. I would like to make it as a one big tart- can you please let me know what should be the ring size? Thanks!

[@MaddieBrehm]

You can make whatever size tart you like! Usually large tarts are 5 to 8 inches across, but you can do what you prefer :)

[@NitzanRodestein]

Hi ! :) Can you please write how many tarts yo made and what was their size? I want to understand how to adjust

[@essies-cake-house]

Is the 75g of butter the initial quantity, or is it already the quantity of browned butter?

[@ChiaraRebellato-l2p]

Hi, these tarts look delicious! How many tarts can we make with this recipe? Thanks :)

[@MaddieBrehm]

Thank you! It completely depends how large of a tart you make, how thick the shells are, how much filling you add, how much cream you want, what style you pipe the cream in etc!

[@ChiaraRebellato-l2p]

@@MaddieBrehm thank you :D

[@NitzanRodestein]

@@MaddieBrehm Hi :) can you please share how many tarts to made with this recipe and what was their size?

[@mirandajohansson7914]

My financier batter turned out looking a bit grainy.. like from butter separation maybe. And it wasn’t as pourable as yours, more chunky. I mixed it for quite a while but didn’t want to overmix if that is a potential issue? Do I just need to keep mixing it until the butter emulsifies completely?

[@MaddieBrehm]

Hmm I’m not sure what the problem could be! Maybe your butter was on the cold side when you poured it in? Unless you are mixing for many minutes (more than 5-10) and it’s still not coming together, I think it is okay to continue mixing until it emulsifies!

[@NitzanRodestein]

Thanks! Can you please write how many tarts yo made and what was their size? I want to understand how to adjust

[@MaddieBrehm]

I’m not sure how many I made, sorry!

[@NitzanRodestein]

@@MaddieBrehm The truth is that your recipes look great, but the fact that you don't share measurements makes them impossible to prepare. For example, I want to make an 11-inch tart, how should I know how much to increase the quantities?

[@lorettamckane9412]

Is the cream used whipping cream (also known as double cream)? I used regular cream and it wouldn't thicken up. Maybe not enough gelatin IDK

[@MaddieBrehm]

I just use whatever cream is in my local grocery store, so just regular cream I guess! I’m not sure what you mean by it not thickening - it does need to be whipped, so no matter what cream you use it should whip up just fine!

[@lorettamckane9412]

I added all my ingredients but it never got thick enough to pipe..stayed like a foamy milk. I had to use powdered gelatin as I couldn't find the sheets. I used just a tsp.

[@MaddieBrehm]

@@lorettamckane9412 It is a whipped ganache, so it does need several hours or possibly overnight to refrigerate, after which the ganache needs to be whipped. Only then will it be a consistency to pipe the ganache! If you try it again I would recommend letting the whipped ganache rest in your refrigerator overnight and really make sure you whip up a large enough quantity so that it is easy for your mixer to handle and whip properly!

[@taahiradhooma4331]

Hi id like to know we dnt have gelatine sheets what type of other gelatine can we use thanks

[@MaddieBrehm]

You can use gelatin powder or gelatin mass if you don’t want to use gelatin sheets!

[@NitzanRodestein]

@MaddieBrehm The truth is that your recipes look great and I really want to try and make them, but the fact that you don't share measurements makes them impossible to prepare. For example, I want to make an 11-inch tart, how should I know how much to increase the quantities?

[@MaddieBrehm]

I can see that you are frustrated, but I am making and sharing these recipes for fun! Since I am not making these tarts to sell it is not important for me to keep track of exact quantities- and as I mentioned previously, every single person will make and prefer different quantities, shapes, sizes, ratios of fillings etc so I always tell folks to find what works best for them in their own kitchen as my yield may not be your yield anyway. I recommend you google search how much dough/filling you need for 11” tart and then compare them to my recipes if it is that important for you to have exactly the right quantity.

[@atesates6094]

Tart tarifi var mı

[@SiddhartharoyalSiddharth-cc2ib]

Super medam

[@ressourceslnhumaines1693]

Recette en français svp

[@tino1861]

why don't you share the weight of the products

[@MaddieBrehm]

I do! Recipes are in the description boxes of my tutorials 😉