Praline Tart

A crisp shortcrust pastry base with a smooth praline cream and crunchy roasted hazelnuts. Cooked sugar and toasted nuts dominate this bold dessert.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 791
• Protein: 11 g
• Carbs: 75 g
• Fat: 49 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 133.3 g Hazelnut ( whole )
• 100 g White sugar ( for the caramel )
• 133.3 ml Cream ( full fat )
• 100 g Milk chocolate ( finely chopped )
• 66.7 g Praline paste ( at room temperature )

Instructions

1. Blind baking

   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. Roasting hazelnuts

   Spread the hazelnuts on a tray. Bake for 10 minutes. The skin should crack and the roasted smell should fill the kitchen.

3. Homemade praline preparation

   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. Making the ganache

   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. Assembly and resting

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator for up to 48 hours in an airtight container.