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Hazelnut Marta Martín so good #24

100% hazelnut tart by Marta Martin

100% hazelnut tart by Marta Martin

We again welcome Marta Martín, a young pastry chef who already visited the pages of so good.. magazine three editions ago. And we find her with a new project on her hands, under the command of the also young professional Lluc Crusellas. Both are part of the workshop team of a small bakery in the town of Vic (Barcelona, Spain) called El Carme Pastisseria.

Lluc and Marta are good exponents of a generation of well-trained pastry chefs, with proven experience despite their youth and proud to belong to a special, different trade. They both had the chance to direct their steps towards the always more attractive and media-acclaimed savory cuisine, but they were caught by a discipline that combines rigor and accuracy with an artistic and creative side. This is, without a doubt, the most professional generation in history.

And since the best way to demonstrate an idea is with facts and practice, at so good #24 they present three creations, being sufficiently respectful of tradition, selective enough in terms of the quality of ingredients, and original enough to demonstrate a particular style, are good examples of all this.

‘The objective was to create a dessert 100% based on hazelnut and that really reflected the peculiar flavor of this nut. That is why we enhanced this flavor both with the filling of the tart (frangipane), and with the praliné enriched with pure hazelnut paste. And of course, with the caramelized hazelnuts that cover the entire surface’. Marta Martín.


Photos by Ivan Raga