ONE CHEF ONE RECIPE: Chef Arne Riehn’s Caramel Chocolate Tart at IGNIV Bangkok

Chef Arne Riehn, the pastry expert at 1-Michelin-star IGNIV Bangkok, showcases his delectable Caramel Nut Tart.

Arne Riehn is a sous chef and pastry chef at the 1-Michelin-star IGNIV Bangkok, located in the St. Regis Bangkok. The German-born Riehn has a truly special flair for sweets. Today he will share his delectable “Caramel Nut Tart” from IGNIV Bangkok, where Riehn is in charge of the signature IGNIV Candy store.

Chef Arne Riehn

Tartlet preparation

Step One: Short Pastry Almond Yolk


95g Icing Sugar

150g Butter

250g Flour

30g Almond

58g Egg Yolk

1g Salt


  1. Mix all the ingredients
  2. Add butter in small cold cubes while mixing
  3. Mix until incorporated
  4. Add egg yolk
  5. Mix well
  6. Press to a flat rectangle
  7. Keep in the fridge overnight
  8. Knead gently with the rolling pin
  9. Sheet the dough between two baking paper sheets size 2-2.5mm
  10. Put in the fridge for 1 hour
  11. Punch out the bottom, make an 8 cm-tartlet ring
  12. Cut stripes 26cm long and 3 cm wide (a little bit higher than your tart rings are)
  13. Roll the stripes and put them carefully into the tartlet rings
  14. Press it to the side of the ring
  15. Cut the dough on top of the ring with a spatula or a household knife
  16. Poke holes in the bottom part with a fork
  17. Freeze the dough again
  18. Preheat the oven to 175°C
  19. Bake for 15 minutes
  20. Spread egg yolk in the moulds
  21. Bake for 5 minutes
  22. Let them cool on a grid.

Caramel Nut Tartlet

Step Two: Caramel Nut Tartlet


150g Sugar

75g Cream (room temperature)

50g Butter (cold in small cubes)

250g Hazelnuts with Skin

150g Chocolate 70%

150g Cream


1. Scale all ingredients

2. Preheat oven to 175°C

3. Put the nuts in the oven to roast

4. Caramelise sugar in pan

5. Add cream step by step (stirring with wooden spoon)

6. Add butter in cubes (stirring with wooden spoon)

7. Add roasted nuts (stirring with wooden spoon)

8. Fill into Tartlet Shells, keep some for garnish on top

9. Let cool down

10. (Ganache) Boil cream for ganache

11. Chop chocolate and fill in high cylindric container

12. Pour hot cream over chocolate

13. Let temper for 3 minutes

14.Start to steer with silicone spatula until mass is emulsified and shiny

15. Transfer the Ganache in a piping bag and spread it thinly on tart

16. Let rest in fridge for 30 minutes

17. Finish Tartlet with left-over caramelised nuts

18. And some sliced dry nuts

Chef tips:

  • Plan ahead – Have all working tools, ingredients prepared and scaled before you start cooking. Nothing is worse for workflow than searching for ingredients.
  • Turn short pastry into chocolate short pastry – Change 10-15% of the flour amount to cocoa powder.

IGNIV Bangkok, 159 Rajadamri Road, Bangkok, 10330; Tel: +66 2207 7822

Jutarat Skulpichetrat spent more than a decade working as a TV news producer, covering stories in Thailand and across Southeast Asia. She is a mother of two, and in her precious free time she enjoys yoga, cooking and her latest hobby, knitting.

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