In brief
- The hazelnut crunch tart (tarte à la brésilienne) is a Flemish classic: a pastry base, crème pâtissière or whipped cream, and a generous covering of hazelnut crunch (praligrain).
- Hazelnut crunch is not simply chopped hazelnut: it consists of caramelised hazelnut pieces, and grain size decides the crunch.
- The key move: scatter the hazelnut crunch at the last moment: the cream's moisture is its only enemy.
- The same logic extends to ice cream, entremets, éclairs and restaurant desserts.
- Professional recipe and 5-step assembly below.
Ask for a 'brésilienne tart' in any Flemish bakery and you will be understood at once. This classic owes everything to its signature ingredient: hazelnut crunch, known locally as brésilienne: the caramelised hazelnut brittle grains that Silly Belgium makes in Brussels. Here is the recipe seen from the maker's side, where the crunch is really decided.
First: what is hazelnut crunch?
Hazelnut crunch: or praligrain: is a crunchy grain obtained by caramelising calibrated pieces of hazelnut. Neither a powder nor a paste: loose, golden grains coated in a thin layer of caramel that snaps under the tooth. For the full definition and how it is made, read our guide 'What is hazelnut crunch?'.
Le saviez-vous ?: Despite its Belgian name, « brésilienne », hazelnut crunch has nothing Brazilian about it: the term is thought to have taken hold in Belgium in the twentieth century, probably as commercial exoticism: Brazil then evoked coffee and roasted indulgence.
The classic tart: structure and ratios
| Layer | Component | Indicative ratio |
|---|---|---|
| Base | Shortcrust or puff pastry, blind-baked | 250–300 g |
| Filling | Vanilla crème pâtissière or light cream | 500–600 g |
| Covering | Chantilly or whipped cream | 200 g |
| Signature | Silly hazelnut crunch | 80–120 g |
The proportion of hazelnut crunch defines the tart's personality: 80 g for a discreet crunch, 120 g for the 'Flemish bakery' version where every bite crunches. Some houses also slip a thin layer between base and cream: excellent against sogginess.
Assembly in 5 steps
1. Blind-bake the base and let it cool completely: a warm base condenses and turns soggy.
2. Line it with a thin layer of chocolate or a pinch of hazelnut crunch: a moisture barrier.
3. Fill with smoothed, well-chilled crème pâtissière.
4. Cover with chantilly and smooth with a palette knife.
5. Scatter the hazelnut crunch at the moment of sale, never the day before: it is the only secret that matters.
Erreur fréquente: Scattering the hazelnut crunch the day before to save time: in contact with the cream, the caramel melts and the grain softens within hours. In a refrigerated display, count on 4 to 6 hours of crunch: no more.
Why the maker's hazelnut crunch is crunchier
Two parameters, invisible on the label, make the difference:
Grain size. A regular, calibrated grain (at Silly: from fine grain to mixed grain) caramelises evenly and crunches consistently. Irregular pieces give burnt grains next to pale ones.
The degree of caramelisation. Too little caramel and the grain picks up moisture quickly; too much and it turns hard and sugary. The right coating protects the hazelnut without masking it.
À retenir: Store hazelnut crunch dry and airtight, never chilled: like nougatine, its enemy is moisture. Properly stored, it keeps its crunch for weeks.
Beyond the tart: ice cream, entremets, restaurants
Vanilla hazelnut crunch ice cream is the other great Belgian classic: our ice cream recipe provides the base. In restaurants, hazelnut crunch finishes a dame blanche, a chocolate entremets, an éclair or a verrine in ten seconds flat. For ice cream makers, the fine grain folds into the mix without tearing the texture; the mixed grain is kept for topping.
Hazelnut crunch, Silly Belgium's own signature product
Hazelnut crunch is one of Silly Belgium's three founding products, made in Brussels since 1988 in several grain sizes, plain or as an almond-hazelnut blend. FSSC 22000-certified production, pack sizes from the 5 kg pail to the industrial big bag: details on our hazelnut crunch page.
FAQ: hazelnut crunch tart
What is a hazelnut crunch tart?
A classic of Flemish bakeries: a pastry base, a crème pâtissière or chantilly filling, and a generous covering of hazelnut crunch: caramelised hazelnut pieces that provide the signature crunch.
How much hazelnut crunch per tart?
Between 80 and 120 g for a tart of 6 to 8 servings: 80 g for a discreet crunch, 120 g for the generous traditional version. A thin layer between base and cream also protects against sogginess.
How do you keep hazelnut crunch crisp on a tart?
Scatter it at the moment of sale, never the day before: in contact with the cream, the caramel picks up moisture and the grain softens within 4 to 6 hours. Stock keeps dry, in an airtight container, at room temperature.
Hazelnut crunch or pralin: what is the difference?
Pralin is caramelised nut crushed more or less finely, often irregular. Hazelnut crunch (praligrain) is calibrated: regular grains of caramelised hazelnut, designed to crunch evenly when scattered.
Can you put hazelnut crunch in ice cream?
Yes: that is vanilla hazelnut crunch ice cream, another Belgian classic. The fine grain folds into the mix without breaking the texture; the coarser grain is kept for topping to preserve its crunch.
Where can you buy professional hazelnut crunch in Belgium?
Silly Belgium has made it in Brussels since 1988, in several grain sizes, FSSC 22000-certified, in professional pack sizes from pail to big bag.
Sources
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Hazelnut crunch is our founding product: several grain sizes, plain or almond-hazelnut, made in Brussels. Ask for a sample.
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