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Triple Chocolate Praline Tart

This recipe is for a triple chocolate praline tart that serves 16 people. It requires 160ml pouring cream, 40ml milk, 200g dark chocolate finely chopped, and ingredients to make a chocolate pastry crust including flour, icing sugar, cocoa, butter and egg yolks. The filling requires hazelnuts roasted and skinned, sugar, cream and milk chocolate. The method involves making the pastry dough, blind baking it in a tart tin, and then making a praline filling with the hazelnuts and sugar and a milk chocolate filling to layer in the baked shell.

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nic99
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594 views2 pages

Triple Chocolate Praline Tart

This recipe is for a triple chocolate praline tart that serves 16 people. It requires 160ml pouring cream, 40ml milk, 200g dark chocolate finely chopped, and ingredients to make a chocolate pastry crust including flour, icing sugar, cocoa, butter and egg yolks. The filling requires hazelnuts roasted and skinned, sugar, cream and milk chocolate. The method involves making the pastry dough, blind baking it in a tart tin, and then making a praline filling with the hazelnuts and sugar and a milk chocolate filling to layer in the baked shell.

Uploaded by

nic99
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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160 ml pouring cream

40 ml milk
200 gm dark chocolate (61% cocoa solids), finely chopped
Chocolat e past ry
200 gm plain flour
60 gm pure icing sugar, sifted
30 gm Dutch-process cocoa
100 gm cold butter, coarsely chopped
2 egg yolks
Milk chocolat e praline filling
150 gm hazelnuts, roasted and skins removed
175 gm raw caster sugar
300 ml pouring cream
400 gm milk chocolate, finely chopped
You'll need
Method
1. For chocolate pastry, process flour, icing sugar and cocoa in a food processor until combined. Add
TRIPLE CHOCOLATE PRALINE
TART
AT A GLANCE
SERVES 16 PEOPLE
30 MIN PREPARATION
45 MIN COOKING (PLUS RESTING,
COOLING, SETTING)
Recipe: EMMA KNOWLES
Photography: WILLIAM MEPPEM
Styling: GERALDINE MUNOZ AND EMMA KNOWLES
butter, process until mixture resembles fine crumbs, then add egg yolks, process to combine. Turn onto
a lightly floured work surface and bring pastry together with the heel of your hand. Wrap in plastic
wrap, refrigerate for 1 hour to rest.
2. Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick and linea 28cm-
diameter loose-bottomed tart tin, trimming edges. Refrigerate for 1 hour, then blind bake for 8-10
minutes, remove paper and weights and bake until dry and crisp (8-10 minutes).
3. Meanwhile, for praline filling, spread hazelnuts on an oiled baking tray, set aside. Combine sugar and
60ml water in a small saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, cook
until dark caramel in colour (4-5 minutes), pour over nuts. Stand until cool and set (8-10 minutes),
process in a food processor until finely ground, set aside. Bring cream to the simmer in a small saucepan
over medium heat, add chocolate, stir until smooth, remove from heat, stir in two-thirds of praline
mixture (reserve remaining to serve). Spoon into pastry case, smooth top, refrigerate until just set (1-2
hours).
4. Combine cream and milk in a small saucepan, bring to the simmer over medium-high heat. Add dark
chocolate, remove from heat, stir until smooth. Spread over tart, refrigerate until just set (45 minutes-1
hour). Cut into wedges with a hot knife and serve immediately scattered with reserved praline.

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