Flyout Menu
Login
Profile
My courses

Plant-Based Chocolate Hazelnut Tart by Lauren Haas

DURATION

34 minutes

CATEGORIES

Guest Chefs
Pastry
Vegan

On Demand Recipe

0.00 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
SAVE
Free course

Indulge in Chef Lauren Haas’ Plant-Based Chocolate Hazelnut Tart.

Hazelnut Paradise in a Vegan Tart

Layering a vegan chocolate caramel crémeux, hazelnut cocoa crumble, vanilla hazelnut praliné, and chocolate sablée, this tart is hazelnut paradise!

Chef Haas’ eye for detail shines through in this recipe, ensuring that the flavor profile of each element is showcased through perfectly balanced salty, earthy, and indulgent notes.

Expert Vegan Pastry Techniques

Learn expert vegan pastry techniques and ingredient swaps with Lauren V. Haas’s Plant-Based Chocolate Hazelnut Tart today!

Enroll now and master this sophisticated plant-based dessert.

PROGRAM

What You Will Learn in this 34-Minute Recipe

Learn to make Lauren Haas’ vegan Chocolate Hazelnut Tart with layered crémeux, praliné, and cocoa crumble.

Layered Perfection

  • Vegan Chocolate Caramel Crémeux: A rich, dairy-free filling.

  • Hazelnut Cocoa Crumble: Adds a delightful crunch.

  • Vanilla Hazelnut Praliné: Deep nutty flavor profile.

  • Chocolate Sablée: The perfect foundation for this tart.

Professional Techniques

  • Ingredient Swaps: Learn expert methods for plant-based baking without sacrificing flavor.

 

What is included in the class?

  • Lifetime access to the class video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.
  • Tested recipes and formulations.

 

Recommendations and rules:

  • You will have lifetime access to the class video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Class Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.

Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

Lauren V. Haas is a Professor at the Culinary Institute of America (CIA), Greystone. Prior to joining the faculty at the CIA, Lauren served as the Lead Chef for the...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

MORE INFORMATION

VIP

YEARLY / $1,950.00

MORE INFORMATION

CHEF COURSES

VIEW ALL

SAVE
On Demand Recipe
1 hour
Guest Chefs,Pastry

Coffee Praliné Tart Recipe

BY Andrés Lara
SAVE
On Demand Class
39 minutes
Molded Bonbons,Techniques

From Idea to Bonbon: Fruit Cake Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
34 minutes
Cookies,Guest Chefs,Pastry

Modern S'mores Recipe

BY Andrés Lara
SAVE
On Demand Recipe
23 minutes
Guest Chefs,Molded Bonbons

Honey Rosemary and Pine Nut Bonbons

BY Ramon Morató
SAVE
Hands On
6 days
Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

BY Melissa Coppel, Ramon Morató
SAVE
On Demand Recipe
34 minutes
Guest Chefs,Ice Cream,Pastry

The Best Chocolate Cake (and Ice Cream)

BY Andrés Lara
SAVE
On Demand Class
48 minutes
Bean-to-bar,Guest Chefs

Bean-to-Bar Chocolate Making Class

BY Paula Navarrete
SAVE
On Demand Recipe
15 minutes
Guest Chefs,Pastry

Travel Passion Fruit Rice Pudding Jars

BY Andrés Lara

    Know our chefs

    Melissa Coppel

    CEO Founder
    VIEW CHEF

    Andrés Lara

    Pastry Chef
    VIEW CHEF

    Ramon Morató

    Cacao Barry's Global Creative Director
    VIEW CHEF

    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
    VIEW CHEF

    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
    VIEW CHEF

    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
    VIEW CHEF

    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
    VIEW CHEF

    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
    VIEW CHEF

    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
    VIEW CHEF

    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
    VIEW CHEF

    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
    VIEW CHEF

    David Gil

    Owner of I+Desserts and Pastry Chef
    VIEW CHEF

    Benoît Cornet

    Pastry Chef
    VIEW CHEF

    Yun Eunyoung

    Owner of Garuharu Seoul and Éclair Expert
    VIEW CHEF

    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
    VIEW CHEF

    Gilbert Peña

    Executive Pastry Chef for Joel Robuchon (Las Vegas)
    VIEW CHEF

    Ramon Perez

    Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
    VIEW CHEF

    Karina Rivera

    Pastry Chef
    VIEW CHEF

    Adrian Ciaurriz

    Former Head Chef at Espaisucre & Pastry Chef at Noma
    VIEW CHEF

    Paula Navarrete

    Bean-to-bar Expert at Cacao Latitudes
    VIEW CHEF

    Paul Occhipinti

    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
    VIEW CHEF