For the crème brûlée
2 tablespoons cornstarch
1/2 cup granulated sugar (90g)
1 1/2 cups heavy cream (360ml)
2 large egg yolks
1/2 cup melted dark chocolate (45g)
2 tablespoons unsweetened cocoa powder
For the chantilly
1 cup heavy cream (240ml)
2 tablespoons cornstarch
1/2 cup chopped hazelnuts (95g)
1 cup orange crystalized peel, diced (180g)
For the crème brûlée
2 tablespoons cornstarch
1/2 cup granulated sugar (90g)
1 1/2 cups heavy cream (360ml)
2 large egg yolks
1/2 cup melted dark chocolate (45g)
2 tablespoons unsweetened cocoa powder
For the chantilly
1 cup heavy cream (240ml)
2 tablespoons cornstarch
1/2 cup chopped hazelnuts (95g)
1 cup orange crystalized peel, diced (180g)
Prepare the crème brûlée: In a 17cm deep dish, whisk together the cornstarch and sugar in heavy cream until dissolved
Whisk in the egg yolks
Heat in the microwave on high for 6 minutes, stirring every 2 minutes to prevent lumps from forming
Melt in the chocolate and cocoa powder
Whisk until smooth
Let cool, cover with plastic wrap and refrigerate for at least 1 hour. Reserve
Prepare the chantilly: In a blender, beat the heavy cream and cornstarch until stiff peaks form. Reserve
In a champagne glass, alternate layers in this sequence: about 4 tablespoons of chocolate crème brûlée, chopped hazelnuts, 2 tablespoons of chocolate crème brûlée, and orange crystalized peel
Finish with 2 tablespoons of chocolate crème brûlée and top with chantilly using a large piping bag with a pineapple tip
Repeat the operation for five more tarts
Serve immediately
501 calories per serving
