Chocolate & hazelnut praline tart

Name: Chocolate & hazelnut praline tart
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 140 grams butter; 100 grams golden caster sugar; 225 grams plain flour; 50 grams ground almond; 1 egg, beaten; 85 grams blanched hazelnut; 50 grams golden caster sugar; 200 grams dark chocolate (70% cocoa); 100 grams butter; 1 Tbsp Frangelico liqueur or brandy; 1 egg; 3 egg yolks

Chocolate & hazelnut praline tart might be a good recipe to expand your dessert collection. This recipe serves 10. One serving contains 548 calories, 8g of protein, and 38g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have butter, egg yolks, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. Hazelnut meringues with hazelnut praline & chocolate sauce, White Chocolate Espresso Torte with Hazelnut Praline, and Chocolate Hazelnut Cake with Praline Chocolate Crunch are very similar to this recipe.

Instructions

Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.

Ingredients you will need

Almonds

Butter

Cream

All Purpose Flour

Sugar

Roll

Egg

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Line the case with baking parchment and baking beans, then bake for 10 mins.

Ingredients you will need

Beans

Equipment you will use

Oven

Remove beans and cook for another 10 mins until golden.

Ingredients you will need

Beans

Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.

Ingredients you will need

Chocolate

Alcohol

Butter

Sugar

Toast

Water

Egg Yolk

Nuts

Egg

Equipment you will use

Baking Pan

When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas

Equipment you will use

Oven

Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

Ingredients you will need

Chocolate

Hazelnuts

Base

Nuts

Equipment

Oven

Baking Pan

Ingredients

Servings:

140grams

butter 100grams

golden caster sugar 225grams

plain flour 50grams

ground almond 1

egg, beaten 85grams

blanched hazelnut 50grams

golden caster sugar 200grams

dark chocolate (70% cocoa)100grams

butter 1Tbsp

Frangelico liqueur or brandy 1

egg 3

egg yolks

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.