Praline Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 133.3 gHazelnut (whole)
- 100 gWhite sugar (for the caramel)
- 133.3 mlCream (full fat)
- 100 gMilk chocolate (finely chopped)
- 66.7 gPraline paste (at room temperature)
Method
A crisp shortcrust pastry base with a smooth praline cream and crunchy roasted hazelnuts. Cooked sugar and toasted nuts dominate this bold dessert.
- 1
Line the mold with the shortcrust pastry. Prick the bottom with a fork. Bake at 180°C until the edges are golden and the bottom is dry to the touch.
- 2
Spread the hazelnuts on a tray. Bake for 10 minutes. The skin should crack and the roasted smell should fill the kitchen.
- 3
Melt the white sugar dry in a saucepan. When it becomes amber like an old cognac, pour it over half of the hazelnuts. Let it harden then blend until you get an oily paste.
- 4
Boil the cream. Pour it in three stages over the chopped milk chocolate, your homemade praline, and the praline paste. Mix in the center: the ganache should be smooth, shiny, and coat the spoon.
- 5
Pour the cream over the baked tart shell. Distribute the remaining whole hazelnuts on top. Let it set in the fridge for at least 2 hours so the texture is meltingly soft.
Frequently asked questions
How do you get this dish right?
- Never take your eyes off the caramel; one second too long and it turns bitter.
- Take the tart out of the fridge 15 minutes before serving so the ganache regains its softness.
- Rub the hazelnuts in a tea towel after roasting to remove the bitter skins.
How long does this dish keep?
Store in the refrigerator for up to 48 hours in an airtight container.
