Bruno Albouze Stromboli Tart

Stromboli Tart

Yields8 ServingsPrep Time1 hrCook Time50 minsTotal Time1 hr 50 minsDifficultyAdvancedRating


Chocolate Crust
 180 g soften butter
 1 g salt
 100 g powdered sugar
 40 g almond meal
 240 g all-purpose flour
 30 g cocoa powder
 50 g eggs
Nut-Crunch Chocolate
 80 g peanut butter*
 50 g milk chocolate, melted
 30 g crushed corn flakes or feuilletine
 30 g Brazil nuts
 30 g dark chocolate pearls (Optional)
 150 g heavy cream
 150 milk
 200 g gianduja* or nutella
 100 g hazelnut, lightly toasted
 1 g berry bataks / baie poivre Adaliman optional
Cocoa Nibs Tuile
 40 g sugar for caramel a sec
 10 g sugar to mix with pectin
 1 g pectine or a drizzle of lemon juice
 10 g butter
 60 g cocoa nibs


Chocolate Crust

Sift flour and cocoa powder together; set aside. In a food processor, cream butter, salt and sugar. Add the egg and powders in 2 times. Mix until combined and chill for a couple of hours (can be made in advance). Flour countertop, work out half of the pastry – make it supple but still cool, and roll dough out into a 0.12 inch/3mm disk and lightly prick. Make a 8 inch/21cm greased round pan, tart ring or make individual if desired. This recipe can handle 3 tart shells. The dough can be stored a week in the refrigerator or kept frozen for up to 3 months. Blend bake tart shell for 20 minutes at 350ºF/180ºC. Remove pie weights and bake for 10 minutes more; cool.

Nut-Chocolate Crunch

*To make peanut buter from scratch, look up at Peanut Spread Recipe. Combine peanut butter and melted milk chocolate. Add corn flakes, nuts and chocolate pearls. Spread evenly in the baked tart shell; set aside.


*Gianduja is a mixture made up of hazelnut praline paste and dark or milk chocolate (1 to 1 ratio). Gianduia is denser than Nutella, with a more delicate taste. Gianduia remains an artisan product.
Blend all ingredients together. Spread over the nut-chocolate crunch and leave it to set in a cool area or refrigerator. Make another layer of ganache if desired using a smaller ring lined with acetate or parchment; freeze to harden and un-mold. Top the tart with the frozen ganache and place in the refrigerator to thaw.

Cocoa Nibs Tuile

Mix 10g sugar with pectin; set aside. Heat up a small pan and make a light brown caramel a sec (dry caramel) with remaining sugar. Stir in butter and add the sugar-pectin or lemon juice and cocoa nibs. Spread hot mixture evenly inside a pastry ring (same size as the top ganache). Bake at 400ºF/200ºC for 10 min max. Remove tart ring and cut into 8 triangles while still warm. Let cool. Slice out Stromboli tart and top each slice with a cocoa nibs tuile. Enjoy!

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